Slow Cooker Coq au Vin
Chicken thighs braise in red wine with pearl onions, mushrooms, and bacon until the sauce is silky and deeply savory — the French bistro classic made hands-off. Plan ahead: cook time is 6 to 8 hours on low.
Ingredients
- 4 thighs bone-in, skin-on chicken thighs
- 4 slices thick-cut bacon, cut into 1/2-in pieces
- 1.5 cups dry red wine (Burgundy or Pinot Noir)
- 1 cup low-sodium chicken broth
- 2 tbsp tomato paste
- 2 cups frozen pearl onions (thawed)
- 8 oz cremini mushrooms, quartered
- 4 cloves garlic cloves, minced
- 4 sprigs fresh thyme sprigs
- 2 bay leaf
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
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1
In a large skillet over medium-high heat, cook 4 slices cut into 1/2-in pieces thick-cut bacon until crisp. Remove with a slotted spoon to a plate, leaving the fat in the pan.
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2
Season 4 thighs bone-in, skin-on chicken thighs with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Sear skin-side down in the bacon fat for 3 to 4 minutes until golden brown. Flip and sear the other side for 2 minutes. Transfer to the slow cooker.
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3
Add 4 cloves minced garlic cloves to the skillet and sauté for 30 seconds. Pour in 1.5 cups dry red wine (Burgundy or Pinot Noir), scraping up any browned bits. Add 1 cup low-sodium chicken broth and 2 tbsp tomato paste and stir to combine. Pour over the chicken in the slow cooker.
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4
Add the cooked bacon, 2 cups frozen pearl onions (thawed), 8 oz quartered cremini mushrooms, 4 sprigs fresh thyme sprigs, and 2 bay leaf to the slow cooker.
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5
Cook on Low for 6 to 8 hours or on High for 3 to 4 hours until the chicken is very tender and an instant-read thermometer inserted into the thickest part of a thigh reads at least 165°F (74°C).
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6
Remove the chicken and set aside. Discard the thyme sprigs and bay leaf. To thicken the sauce, melt 2 tbsp unsalted butter in a small saucepan over medium heat, whisk in 2 tbsp all-purpose flour, then ladle in about a cup of the cooking liquid and whisk until smooth. Pour back into the slow cooker and stir. Return the chicken to the sauce.
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7
Serve over egg noodles, mashed potatoes, or crusty bread. Garnish with 1/4 cup chopped fresh flat-leaf parsley.