Crock Pot Coq Au Vin

"A variation on the classic French dish."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by kzbhansen photo by kzbhansen
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:
30hrs
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Peel and slice garlic cloves. Cut chicken into pieces, or use thighs. Put in large bowl with bay leaves, thyme, and garlic. Pour enough wine over chicken to cover. Cover with plastic wrap and marinate in refrigerator overnight.
  • Dice bacon. Fry until crisp. Remove to paper towel. Saute mushrooms in bacon drippings, adding oil or butter if needed, until they begin to brown.
  • Remove chicken from marinade, reserving marinade. Pat chicken dry with paper towel. Brown chicken pieces in oil or butter, on all sides.
  • Peel and slice carrots into 1/2 inch pieces. Put onions and carrots in bottom of crock pot. Add chicken, mushrooms and bacon . Stir tomato paste into 2 cups of wine marinade (with garlic pieces and bay leaves) and pour over all. Discard remaining marinade. Cover and cook on low setting 6 hours.
  • Remove chicken to platter and keep warm. Stir cornstarch into 1/4 cup water and add to sauce. Turn to high and cook until thickened. (You may want to use more cornstarch, depending on how thick you want gravy.) Stir in salt and pepper to taste. Return chicken to pot and serve with mashed potatoes or rice.

Questions & Replies

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  1. Leslie B.
    The last few times I print from food.com, the private notes DO NOT.. any reason why? Yes I hit DONE when I add to the space. Thanks. It has been such a great feature..and now not working.
     
  2. SC C.
    Can this be made without the mushrooms?
     
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Reviews

  1. DianaEatingRichly
    I made this in my Instant Pot and it was AMAZING! I browned the chicken in the bacon fat after the mushrooms, and used 15 baby carrots cut into 1/2 inch chunks. Rather than slow cooking, I cooked it on the poultry setting for 35 minutes. Once it was done, I did a quick release of the steam. I pulled the chicken out and doubled the cornstarch, then boiled it on the sautee setting until it was thick. Really wonderful flavorful dinner once I doctored it up with enough salt and some chopped parsley.
     
  2. altitudemama
    Good, not great. There's no depth of flavor. I followed the recipe as instructed, and attempted to add more layers, using the bacon fat to sauté the mushrooms and the chicken, adding more salt, pepper and spices. But the flavors seemed muddled to me. Also, I used skinless, bone-in chicken thighs (yes, leaving the chicken skin on would have added more flavor, but I didn't want the extra fat) and, after leaving in the crockpot for the required time, all the meat fell off the bones (which is a good thing) leaving all the bones floating around in the mixture (which is not a good thing). I think next time I would sautéd garlic and chopped onions in the bacon fat (and maybe some celery), add more thyme, some chicken stock, and even some cognac or brandy. It's a lot of prep for a crockpot recipe too, which would have been OK had the outcome been more flavorful, but it wasn't my favorite.
     
  3. LaineyGirl24
    The base flavors of this recipe are good but it just didn't work in the crockpot. The sauce never thickened up even after adding 3 times the corn starch and waiting another hour. I ended up pouring the sauce into a pan and boiling it for 10 mins on there. Of course I now had too much corn starch so it got super thick. Next time I will just make this on the stove.
     
  4. Marjorie G.
    Outstanding!
     
  5. kristenhowe
    I I always wanted to make Coq Au Vin. I’m so glad to find this recipe tailored for the crockpot. I made it in 5 hours and not six with pieces of a thin chicken breast. I substituted the Burgundy for red cooking wine. I didn’t have any carrots with me to add to the dish. It came out pretty good and served with mashed potatoes. I would make it again someday. ________
     
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Tweaks

  1. Marjorie G.
    It is worth the effort.
     
  2. kristenhowe
    I alw
     
  3. DianaEatingRichly
    I made this in my Instant Pot and it was AMAZING! I browned the chicken in the bacon fat after the mushrooms, and used 15 baby carrots cut into 1/2 inch chunks. Rather than slow cooking, I cooked it on the poultry setting for 35 minutes. Once it was done, I did a quick release of the steam. I pulled the chicken out and doubled the cornstarch, then boiled it on the sautee setting until it was thick. Really wonderful flavorful dinner once I doctored it up with enough salt and some chopped parsley.
     

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