Crockpot Coq Au Vin

Crockpot Coq Au Vin

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Tempted to make an authentic Coq Au vin, but without the effort? With this recipe, you can still achieve this authentic French recipe with the use of a crockpot! The best part about this recipe is the sauce. The secret? Red wine. You don’t have to go to a fancy French restaurant to try French cuisine, make your own in your kitchen with this Crockpot Coq Au Vin recipe.

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Time needed

15-20 min preparation + 6 hour cooking

Serving Size / Yield

4-6 servings

Ingredients

  • 4-5 lbs. of chicken drumsticks
  • 6 cups of cooking red wine
  • 2 bay leaves
  • 1 teaspoon of dried thyme
  • 2 garlic cloves
  • 1 cup of bacon, diced
  • ¼ cup of unsalted butter
  • 10 frozen pearl onions
  • 1 cup of Portobello mushrooms, halved
  • 2 carrots, peeled and sliced
  • 1 tablespoon of tomato paste
  • 2 tablespoons of cornstarch
  • Salt and pepper to season
  • Chopped parsley, for garnish

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Directions

In a large mixing bowl, place the chicken drumsticks and add bay leaves, thyme and garlic. Pour 3 cups of cooking red wine over the chicken and cover with ceramic wrap. Let the chicken marinade in the refrigerator for 1 hour. For best results, let it marinade overnight.
Using a skillet, fry the bacon on medium high heat until it is crispy. Once the bacon is crispy, transfer the bacon to a paper towel plate to excess the oil. Using the same skillet, sauté the mushrooms until they are tender and softened.
Once the chicken drumsticks are marinated, pat dry the chicken with paper towel. On a separate skillet or pan, add tablespoon of butter and brown the chicken on medium high heat.
Using a crock pot or slow cooker, place the onions and carrots at the bottom. Then, place the chicken mushrooms and bacon. Mix together the tomato paste and the remaining cooking red wine and pour into the chicken. Add a good amount of the garlic and herb marinade into the crock pot. Remove the remaining garlic and herb marinade. Cover and cook on low for 6 hours.
After the 6 hours are up, remove the chicken from the crock pat and keep warm. Mix together corn starch and ¼ cup of water and add to the crockpot mixture. Turn the setting to high and cook for ½ hour or until the mixture is thickened. Season the mixture with salt and pepper. Return the chicken to the pot.
Garnish the dish with chopped parsley.
Bon Appetit!


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