Best 4 Reese Witherspoons Crock Pot Coq Au Vin Recipes

SLOW COOKER COQ AU VIN

Steps:

• In a medium saucepan on high heat add the bottle of wine and boil for 15 minutes until reduced to half the amount.
• Preheat an aluminum slow cooker insert or cast iron skillet on high heat.
• Cook the bacon until crisp, then remove.
• Season the chicken with half the salt and the pepper.
• Add to the skillet and brown on each side for 4-6 minutes or until browned on each side.
• Remove the chicken from the pan and add in the mushrooms and shallots and lower the heat to medium high.
• Cook for 3 minutes, stir then cook another 3 minutes.
• Into the slow cooker add the mushrooms, shallots, garlic, carrots, half the bacon, broth*, rest of the salt, tomato paste, thyme, bay leaf, pearl onions and the reduced red wine.
• Stir all the ingredients until well mixed, nestle in the pieces of chicken and cook on low for 7 hours.
• In a small bowl mix the butter and flour and add it to the slow cooker and stir.
• Cook an additional hour or until thickened.
• Top with remaining bacon and stir before serving.

REESE WITHERSPOONS CROCK POT COQ AU VIN

Steps:

• Cook the bacon in a large skillet over med/high heat until crisp.Using a slotted spoon, transfer it to a 4 to 6 quart crockpot. Add the chicken to the skillet and brown all over on med high heat. Transfer to crockpot.
• Pour the wine into the skillet and scrape up any brown bits; add to the cooker, along with the mushrooms, onions,garlic, rosemary and salt.
• Cover and cook on low heat for 6 hours or on high for 3 hours.
• Transfer the chicken, bacon and vegetables to a platter, keep warm.
• Pour the sauce into a small saucepan.
• combine the water and cornstarch, stir into the sauce and heat to boiling, stirring constantly, until the sauce thickens ,about 5 minutes.
• Pour over chicken and serve.

CROCK POT COQ AU VIN

Steps:

• Peel and slice garlic cloves. Cut chicken into pieces, or use thighs. Put in large bowl with bay leaves, thyme, and garlic. Pour enough wine over chicken to cover. Cover with plastic wrap and marinate in refrigerator overnight.
• Dice bacon. Fry until crisp. Remove to paper towel. Saute mushrooms in bacon drippings, adding oil or butter if needed, until they begin to brown.
• Remove chicken from marinade, reserving marinade. Pat chicken dry with paper towel. Brown chicken pieces in oil or butter, on all sides.
• Peel and slice carrots into 1/2 inch pieces. Put onions and carrots in bottom of crock pot. Add chicken, mushrooms and bacon . Stir tomato paste into 2 cups of wine marinade (with garlic pieces and bay leaves) and pour over all. Discard remaining marinade. Cover and cook on low setting 6 hours.
• Remove chicken to platter and keep warm. Stir cornstarch into 1/4 cup water and add to sauce. Turn to high and cook until thickened. (You may want to use more cornstarch, depending on how thick you want gravy.) Stir in salt and pepper to taste. Return chicken to pot and serve with mashed potatoes or rice.

COQ AU VIN (CROCK POT)

Steps:

• In large skillet saute the diced bacon and green onions until the bacon is crisp.
• Remove and drain well.
• Add chicken breasts to the skillet and brown them well on both sides.
• Remove chicken and set it aside.
• Put the onion, mushrooms, new-potatoes and garlic in crock pot.
• Add browned chicken breasts, bacon and green onions, salt, pepper, thyme and chicken broth.
• Cover and cook on LOW 8 hours or HIGH 4 hours.
• Add Burgundy Wine during last hour of cooking.