Slow-Cooker Coq au Vin

Cook, Dinner, Fall, In Season, Mains, Recipes, Sunday Supper, Winter

Welcome the first flavors of fall with a traditional dish of Burgundy. Here, Coq au Vin is prepared in a slow-cooker, which allows you to brown the chicken and then cook it slowly in the same vessel until the meat is exceptionally tender. Serve with a scoop of mashed potatoes and a glass of dry Pinot Noir.

 

Slow-Cooker Coq au Vin

 

1 bottle (750ml) Pinot Noir

5 fresh flat-leaf parsley sprigs, plus 2 Tbs. finely chopped parsley

3 fresh thyme sprigs

1 bay leaf

1/2 leek (cut lengthwise)

6 oz. thick-cut bacon, cut into 1/2-inch dice

3 1/4 lb. whole chicken legs

Kosher salt and freshly ground pepper, to taste

1 lb. small button mushrooms

3/4 lb. shallots, halved

1 Tbs. unsalted butter

3 garlic cloves, minced

2 Tbs. tomato paste

2 Tbs. all-purpose flour

1 3/4 cups chicken broth

3/4 lb. carrots, peeled and cut into 2-inch pieces

 

In a large saucepan over high heat, boil the wine until reduced by half, about 15 minutes. Place the parsley sprigs, thyme sprigs and bay leaf against the cut side of the halved leek and tie with kitchen twine. Set aside.

 

Preheat a Cuisinart multicooker on the brown/sauté setting to 350°F. Add the bacon and cook until crisp, about 10 minutes. Transfer to a paper towel-lined plate to drain. Discard all but 2 Tbs. of the fat from the insert. Season the chicken with salt and pepper. Increase the heat to 450°F. Working in batches, brown the chicken, turning once, 8 to 10 minutes per batch. Transfer to a plate.

 

Discard all but 2 Tbs. of the fat from the insert. Add the mushrooms and cook, stirring occasionally, until they are beginning to brown, 6 to 8 minutes. Add the shallots and cook, stirring, for 2 minutes. Transfer to a bowl.

 

Melt the butter in the insert. Add the garlic, tomato paste and flour and cook, stirring constantly, for 1 minute. Whisk in the reduced wine and the broth and bring to a simmer. Add the bacon, chicken, mushroom mixture, carrots and bouquet garni. Set the multicooker on the slow cook-high setting, cover and cook until the chicken is fork-tender, about 2 hours.

 

Transfer the chicken to a plate. Skim the fat off the sauce. Set the multicooker on the brown/sauté setting to 400°F. Cook, stirring occasionally, until the sauce is thickened, 6 to 8 minutes. Discard the bouquet garni and adjust the seasonings with salt and pepper. Return the chicken to the insert. Garnish with the chopped parsley and serve immediately. Serves 4 to 6.

 

13 comments about “Slow-Cooker Coq au Vin

  1. amir

    Hi
    I am suffering from Ulcerative Colitis disease for 6 years.
    Where can I find the food is good and bad for the disease.
    Grateful

    Reply
  2. MJ

    Could you please explain how to make this using a Le Creuset pan in the oven?

    Reply
  3. JV

    Sounds really yummy, but only a few have this slow cooker, so how about alternative directions for a good old fashioned slow cooker..thanks

    Reply
  4. Alex inSC

    TO JV…..
    Personally, all the taking out and putting in back in sounds like a mess of plates…
    What I would do is follow the directions and use a non-stick pan instead and when you are ready to put everything in the crockpot for the final 2 hours, just deglaze the pan with some of the chicken stock (or red wine) and add it in….set it on high just as the directions state. Enjoy!!

    Reply
  5. Christina

    I made this today without a crockpot. I followed the same directions (just doing it all in my large Le Creuset dutch over) and instead of cooking for 2 hours in the slow cooker, I let it simmer for about 30-40 min on the stovetop on medium heat. It came out perfect. Leave yourself lots of time though when making this one, there is a lot of batches of cooking of veggies and browning of chicken that has to happen first that takes some time. Really delicious, though!

    Reply
  6. Kayla

    Could you use another wine other than the Pinot Noir? I have a Cabernet Sauvingon on hand…

    Reply
  7. Olivia Ware

    Kayla, yes — you can use any red wine you here. The resulting dish may have slightly different flavor, but chances are that any wine you like to drink will also be one you like to cook with! Burgundies tend to contain notes of berries and cherries, so try seeking out a wine with similar flavors.

    Reply
  8. Olivia Ware

    MJ, I directed your question to our test kitchen and here’s what they had to say:

    You would just treat the Dutch oven as if it were the multicooker insert. Brown the bacon over medium heat, then transfer to a plate. Sear the chicken over medium-high heat, then transfer to a plate. Brown off the mushrooms and shallots and transfer to a plate. I would decrease the heat to medium for the butter/flour/tomato paste mixture, then add the liquids, increase heat to medium-high and bring to simmer. Add back in all the goodies, cover the Dutch oven with foil then the lid and bake at 350ºF until chicken is fork tender, 2 to 3 hours. Remove chicken and reduce sauce over medium-high heat on the stovetop to desired consistency and finish the sauce as directed.

    Reply
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