Recipe by Chohertz
I like to cook Coq Au Vin in the traditional way when I have time however, that takes days. I have played with it and I think this crock pot version is a great alternative and you can cook Coq Au Vin on a busy weeknight. I have used boneless skinless thighs in place of the chicken legs with thighs. The soup base is not boullion (too salty). This is similar to demiglace and beef or veal can be used.
- 6 large chicken legs with thigh, separated, skin on and knuckles removed
- 1⁄2 yellow onion, cut into 1/2 inch dice
- 1 large carrot, cut into 1/2 inch dice
- 1 celery rib, cut into 1/2 inch dice
- 6 -8 large garlic cloves
- 1 (750 ml) bottle red wine (divided use)
- 1 teaspoon parsley
- 1 teaspoon thyme
- 1 bay leaf
- 1 tablespoon beef base
Directions See How It's Made
- -Measure 1 cup of the red wine and set aside for later use.
- -Mix the leftover wine with the beef soup base and whisk together until well combined. Pour into 6 quart crockpot.
- -Put all other ingredients into crockpot.
- -Cook on low for 8 hours.
- -Carefully take out chicken (it will be falling apart) and set aside.
- -Strain out all solids from the crock and throw away. Strain the juices into a saucepan.
- -Add the reserved 1 cup of wine into the saucepot and boil for 15 minutes until thickened and syrupy.
- -Put the thickened sauce and the chicken back into warm crockpot until ready to serve.