A French Classic, Effortlessly Reimagined
Step into a rustic French kitchen without ever leaving your home. Coq au Vin, the legendary dish of chicken braised in wine, has a history as rich as its flavor, rumored to date back to ancient Rome. While its pedigree is impressive, its creation doesn’t have to be. We’ve adapted this timeless classic for the modern home cook, harnessing the magic of the slow cooker to do the heavy lifting. This recipe transforms humble ingredients into a fall-off-the-bone tender chicken dinner, swimming in a luxurious, deeply savory sauce of red wine, bacon, and mushrooms. It’s the perfect, soul-warming meal for a cozy evening in.
Ingredients
• 4 thick-cut slices sugar-free bacon
• 3.5 pounds / 1.6 kg bone-in chicken leg quarters
• 1 medium onion, chopped
• 2 tablespoons tomato paste
• 2 teaspoons dried minced garlic
• 4 tablespoons / 57 g butter
• 8 ounces / 225 g white or cremini mushrooms, sliced
• 1 cup / 240 ml chicken broth
• 1 bay leaf
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon dried thyme
• 1 cup / 240 ml dry red wine, such as Burgundy or Pinot Noir
• Fresh thyme leaves, for garnish
Instructions
1. In a large skillet over medium-high heat, cook the bacon until perfectly crisp, about 6 to 10 minutes. Transfer the bacon to a plate, leaving the rendered fat in the skillet. Once cool, crumble or chop the bacon and set aside.
2. Season the chicken pieces with salt and pepper. Add the chicken to the hot bacon drippings in the skillet and sear on all sides until beautifully golden brown, about 5 to 7 minutes total. Transfer the browned chicken to the bottom of a large slow cooker, placing it on a bed of the chopped onion.
3. Spoon the tomato paste and minced garlic over the chicken, then sprinkle with the reserved crisp bacon pieces.
4. Melt the butter in the same skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they have released their liquid and started to brown, about 5 minutes. Spoon the cooked mushrooms over the chicken in the slow cooker.
5. Return the skillet to the heat and pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer for 1 to 2 minutes. Pour this flavorful broth over the chicken.
6. Add the bay leaf, salt, pepper, and dried thyme to the slow cooker. Finish by pouring the red wine over everything.
7. Cover and cook on Low for 4 to 6 hours, or until the chicken is tender and cooked through. Remove and discard the bay leaf before serving. Garnish with fresh thyme leaves for a pop of color and flavor.
Nutritional Information
• PER SERVING:
• Calories: 745
• Fat: 56g
• Net Carbs: 5g
• Protein: 49g
Pro Tips
• for Perfect Coq au Vin
• Use a dry red wine you would enjoy drinking, like a Pinot Noir, Merlot, or Burgundy. The alcohol cooks off, but the concentrated flavor of the wine is the star of the dish.
• Don’t skip the initial searing step. Browning the chicken and vegetables in the bacon fat creates a deep, caramelized flavor foundation (called a fond) that is essential for a rich sauce.
• For a thicker, more velvety sauce, carefully remove the cooked chicken and vegetables from the slow cooker. Pour the remaining liquid into a small saucepan, bring to a simmer, and whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons of cold water. Simmer until thickened, then pour back over the chicken.
• This dish is traditionally served with creamy mashed potatoes, egg noodles, or a crusty baguette to soak up every last drop of the incredible sauce.
FAQ
Q: What is the best wine for Coq au Vin
A: Use a dry red wine that you would enjoy drinking, such as a Burgundy, Pinot Noir, or Merlot. The quality of the wine is important as its concentrated flavor is the star of the dish.
Q: Do I have to brown the chicken before putting it in the slow cooker
A: Yes, you should not skip the searing step. Browning the chicken in bacon fat creates a deep, caramelized flavor foundation that is essential for a rich and authentic sauce.
Q: How can I make the Coq au Vin sauce thicker
A: For a thicker sauce, remove the cooked chicken from the slow cooker. Pour the remaining liquid into a saucepan, bring it to a simmer, and whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons of cold water until thickened.
Q: What should I serve with Coq au Vin
A: This dish is traditionally served with creamy mashed potatoes, egg noodles, or a crusty baguette to soak up every last drop of the incredible red wine sauce.
