Slow Cooker Coq au Vin
Our Slow Cooker Coq au Vin will give you a taste of classic French cuisine. A splash of red wine infuses each bite of vegetables and chicken with earthy, hearty flavor. After less than half an hour of prep time, this slow cooker chicken recipe can spend the rest of the day simmering away.
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Easy Coq au Vin Recipe
This delicious and easy coq au vin recipe comes from the late, great French chef Michel Richard, who I had the pleasure of working for during my early days as a chef. I worked at Michel’s restaurant Citrus on Melrose Avenue in Hollywood during the late 1990s, where I learned many of the basics of French cooking.
This recipe for coq au vin is easy, but fairly time consuming. Be sure to marinate the chicken for at least 4 hours, or overnight, for the best flavor. Although the original French recipe calls for coq (rooster), most people make it with chicken these days. Use a good quality wine when preparing this dish.
French Coq Au Vin (Chicken in Wine)
Adapted from Michel Richard
4 chicken legs, with thighs attached or 6 chicken thighs (without legs)
4-6 thyme sprigs
4 garlic cloves, crushed or 1 tablespoons of garlic-shallot puree
1½ cups Cabernet Sauvignon
6 ounces beet juice (from unsweetened canned beets) - or another 3/4 cup additional Cabernet
½ tablespoon unsalted butter
3 slices bacon, halved lengthwise and cut crosswise into ¼-inch pieces
16 pearl onions, peeled
2 medium carrots, peeled and thinly sliced
1 tablespoon all-purpose flour
1 cup chicken stock
1 tablespoon tomato paste
16 medium-large button mushrooms
Salt and freshly ground black pepper
How to Make Coq au Vin:
Marinate the chicken pieces in a large casserole dish with wine, thyme, garlic and beet juice. Cover and refrigerate for 4 hours or overnight, turning over once in a while to ensure even marinating.
When ready to cook, drain the chicken pieces on a paper towel and pat dry. Strain the marinade and reserve for the dish.
Preheat oven to 300 F. Melt butter in a Dutch oven. Brown the bacon bits, and scoot to the side of the pot. Brown the chicken pieces in the bacon fat on both sides, about 3 minutes each.
Add onions and carrots to the pot with the bacon. Add flour and stir well, about 3 minutes.
Add the chicken stock and tomato paste, stirring to get all bits incorporated. Add strained marinade and bring to a boil. Add the chicken, cover pot, and place in the oven for about 30 minutes, turning chicken once in a while until cooked.
Remove pot from oven and place on a burner. Remove chicken pieces and place in a casserole dish. Put in the oven to keep warm at about 180F.
Add the mushrooms to the cooking liquid and boil until the sauce is thickened and reduced by half, about 20 minutes. Remove thyme and season with salt and pepper.
When ready to serve, place chicken on plate with some vegetables and lots of sauce on top. Serve chicken with garlic mashed potatoes or risotto if desired.
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Coq au vin, simplified
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***RECIPE, SERVES 4***
12 oz (350g) bacon (ideally slab bacon)
6-8 boneless, skinless chicken thighs, 1.5-2 lbs (0.7-1 kg)
flour (a big pinch)
1 oz (30g) dried mushrooms
1 tbsp (15 ml) tomato paste
1 cup (250 ml) red wine
1-2 cups (250-500 ml) chicken stock or water
1-2 teaspoons Herbes de Provence (or any combination of dried thyme, rosemary, oregano, etc)
1 cup frozen peeled pearl onions (I have no idea what you want to call that in metric)
pepper
salt
vinegar
12 oz (350g) dried egg noodles
1 tbsp (15g) butter
fresh parsley or tarragon for garnish
Cut the bacon into chunks, ideally big bite-size chunks from a piece of slab bacon. Put it into a large, cold pan with a lid, then turn the heat on medium. Cook, stirring occasionally, until crispy — up to a half hour if you've got thick chunks.
Coat the chicken thighs in a dusting of flour.
Break up and very large chunks of the dried mushrooms, accounting for the fact that they'll double in size when rehydrated. (Be warned that some dried mushrooms will have some little worms in them. Seriously. Don't freak out, it's normal, they won't hurt anything, but ideally take them out.) Follow the steeping and filtering instructions on the package if you want to make sure there won't be any grains of sand on them, but I don't care.
If you want to take some of the bacon fat out, fish out the bacon with the slotted spoon and pour of some of the fat. I leave it in, and just push the bacon over to the side. Fry the chicken thighs in the bacon fat until brown on both sides. Make a well in the center and squeeze in the tomato paste. Fry it until it's about to burn, then deglaze with the red wine.
Pour in enough water or stock to almost cover the chicken. Put in the dried mushrooms, dried herbs, some pepper, and a pinch of salt (assuming you aren't using salt pork like I do). Reduce the heat to a simmer and cover.
After about a half hour, consider removing the lid if the sauce is looking too loose to you. When the sauce is reduced to your desired thickness and the chicken is as soft as you want it, stir in the frozen onions and let them thaw. When they're ready, taste the sauce for seasoning, and add any additional salt it needs. Also drop in a splash of any vinegar. Take care to not break up the chicken as you stir in the final seasoning.
Meanwhile, boil your egg noodles in salted water per the package instructions, drain, put the butter in with them and let it melt. Right before serving, tear some fresh parsley or tarragon into the noodles and stir to combine.
How to Make Coq au Vin (Chicken and Wine)
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Eat your heart out, Julia Child! Despite the intimidating name, this chicken recipe is easy enough for the average cook and its taste is refined enough to impress the guests!
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How To Make Coq au Vin
Coq au Vin
Ingredients:
Extra virgin olive oil
Butter, room temperature
¼ lb pancetta, diced
3-4 lbs chicken thighs
Salt, to taste
Black pepper, to taste
2 carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
6 cloves garlic, smashed
½ lb mushrooms, quartered
1/2 bottle dry red wine
1 cups chicken stock
1 bunch fresh thyme
1-2 tbsp AP flour
Fresh parsley, chopped
Directions:
Preheat the oven to 300 degrees F.
Heat the 2 tablespoons of olive oil and 2 tablespoons of butter in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
Meanwhile, lay the chicken out on paper towels and pat dry. Liberally season the chicken on both sides with salt and pepper. In the Dutch oven, brown the chicken in batches in a single layer until the skin is crispy and golden brown. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
Add the carrots and onions to the pan and cook over medium heat for about 10 minutes or until the onions are lightly browned. Add the garlic and mushrooms and cook for 1 minute. Add the wine to deglaze all the crispy brown bits stuck to the bottom of the pan. Then add the chicken stock, thyme, bacon, chicken, and any juices that collected on the plate into the pot. Season with salt and pepper and bring to a simmer.
Cover the pot with a lid and place in the oven for 45 minutes - 1 hour. Turn the oven up to 450 degrees, remove the lid and cook another 20 minutes to crisp the chicken.
When the chicken is done, remove just the chicken to a platter and cover with foil to keep warm.
Make a Beurre Manie by mashing 1 tablespoon of butter and 1 tablespoon of flour together to form a paste. Place the Dutch oven over medium heat and stir the Beurre Manie into the stew. Bring the stew to a simmer and cook for another 5 minutes. If you would like a thicker consistency, add another tablespoon of butter and flour. Taste and season if necessary.
To finish the dish, add the vegetables and sauce to the chicken on the platter and garnish with freshly chopped parsley.
Coq Au Vin
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Coq Au Vin | Chef Capon
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