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 tablespoon olive oil
- 2 slice 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 stick celery, chopped
- 4 tablespoon flour, all purpose (plain)
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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.
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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.
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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.
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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.