Slow Cooker Coq au Vin

Name: Slow Cooker Coq au Vin
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: French
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 garlic cloves, minced; 4 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

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.

50 minMediumServes 4480 cal/serving

FrenchDinnerSlow CookerStandardHigh FiberHigh ProteinNut-FreeCorn-Free

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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 garlic cloves, minced
4 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

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.
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.
3

Add 4 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.
4

Add the cooked bacon, 2 cups frozen pearl onions (thawed), 8 oz quartered cremini mushrooms, 4 fresh thyme sprigs, and 2 bay leaf to the slow cooker.
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).
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.
7

Serve over egg noodles, mashed potatoes, or crusty bread. Garnish with 1/4 cup chopped fresh flat-leaf parsley.

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Questions

What internal temperature should Slow Cooker Coq au Vin reach?

For Slow Cooker Coq au Vin, the target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

Can I skip the searing in Slow Cooker Coq au Vin?

Step 2 reads: "Sear skin-side down in the bacon fat for 3 to 4 minutes until golden brown." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Is there a substitute for red wine in Slow Cooker Coq au Vin?

The entry for Slow Cooker Coq au Vin calls for 1.5 cups dry red wine (Burgundy or Pinot Noir). In its place: Use beef or mushroom stock with a tablespoon of red wine vinegar or balsamic per cup. The sauce will be a little less deep.

Can I use chicken breasts instead of chicken thighs in Slow Cooker Coq au Vin?

You can, but it is the weaker choice here. Breasts dry out over a long cook, so add them for the last third of the time and pull them as soon as they reach 165 F. As written, the entry for Slow Cooker Coq au Vin uses 4 thighs bone-in, skin-on chicken thighs.

Can I make Slow Cooker Coq au Vin dairy-free?

Yes. The dairy in Slow Cooker Coq au Vin is 2 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Slow Cooker Coq au Vin gluten-free?

Yes. The gluten in Slow Cooker Coq au Vin is 2 tbsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Can I make Slow Cooker Coq au Vin ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Slow Cooker Coq au Vin within two hours and eat it within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Serve it with

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Tarte Tatin dessert

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