This recipe was submitted by one of our readers, just like you.
Slow Cooked Coq au Vin
Slow Cooked Coq au Vin
"For Coq au Vin in the slow cooker you can use chicken pieces on the bone or do what I do and buy a whole, fresh chicken from your farmer’s market and cut it into pieces yourself. Coq au Vin - a classic of French cooking. Here we use the convenience of the slow cooker so you can come home to a house full of magnificent aromas, all ready to eat. Crock pot cooking is forgiving and an 8 hour cook won't make any discernible difference to the dish."
Serves4 People
Preparation Time20 min
Cooking Time6 hr
Ingredients
- 2 tablespoons olive oil
- 2 slices bacon thick and chopped into pieces
- salt, ground sea
- black pepper, ground
- 1 whole chicken, cut into 10 pieces or chicken pieces (on the bone)
- 20 onions, baby or 4 onions, quartered
- 1 (1-1/2-pound) mushrooms, fresh sliced or button mushrooms
- 2 carrots, chopped
- 2 sticks celery, chopped
- 4 tablespoons flour, all purpose (plain)
-
In a heavy-based frypan or pot over a medium heat, place the olive oil. Add the bacon and cook, stirring until brown, about 2 minutes. Reserve the bacon.
-
Season the chicken pieces and divide into two batches. Place the first batch in the bacon drippings. Cook until browned on all sides, about 5 minutes and drain on kitchen paper. Repeat with the second batch, again draining on kitchen paper. To the pan drippings, add the onions and toss for 2 minutes before adding the mushrooms, carrots and celery. Toss for a further 2 minutes.
-
Place the browned vegetables and chicken in the crock pot. Meanwhile add the flour to the pan drippings and cook until lightly browned about 3 to 5 minutes. Gradually add in the chicken stock and red wine until smooth. Pour the red wine sauce over the chicken and vegetables in the crock pot.
-
Add the herbs, garlic and tomato paste to the crock pot. Stir to combine and set on the low setting for 6 to 8 hours. Turn off and allow to sit for 15 minutes before serving. Serve, garnished with parsley.
