SIMPLE SLOW COOKER COQ AU VIN
Browning the bacon, chicken and vegetables briefly before adding them to the crock pot creates deep rich flavors in both the chicken and sauce. Serve with a crusty baguette or couscous.
Time 6h20m
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Arrange chicken on a large sheet of waxed paper.
- Season both sides with salt and pepper.
- Lightly coat chicken all over with flour and set aside.
- Heat a large nonstick skillet over medium heat.
- Add bacon and cook until golden and just crisp, 3 minutes.
- Drain bacon on paper towels and set aside.
- Discard drippings and wipe out skillet.
- Melt 2 tablespoons butter (or heat oil, if using) in same skillet over medium high heat.
- Add chicken and cook until lightly browned all over, about 3 minutes per side.
- Transfer chicken to a large plate as done and set aside.
- Melt remaining 1 tablespoon butter or oil in same skillet.
- Add mushrooms and cook until edges begin to brown, 3 to 5 minutes.
- Add carrots, onions, garlic and salt and cook until vegetables just begin to soften.
- Transfer vegetables and broth to crock pot.
- Arrange chicken on top.
- Sprinkle bacon over chicken.
- Add wine and thyme sprigs. Cover and cook on low for 6 to 7 hours.
- Season with salt and pepper, then serve.
Nutrition Facts : Calories 430 calories, Fat 24 grams, SaturatedFat 10 grams, Cholesterol 110 milligrams, Sodium 500 milligrams, Carbohydrate 13 grams, Protein 26 grams
SLOW COOKER COQ AU VIN
Normally this decadent French dish is an all-day affair, but thanks to the ingenious invention of a slow cooker, the chicken deepens in flavor while you work or sleep. Get the recipe for Slow Cooker Coq au Vin.
Provided by Marianne Williams
Time 6h30m
Number Of Ingredients 13
Steps:
- Place onions, mushrooms, carrots, and garlic in a 6-quart slow cooker.
- Cook bacon in a large skillet over medium, stirring occasionally, until crispy and fat has rendered, 8 to 10 minutes. Transfer to slow cooker using a slotted spoon; reserve drippings in skillet. Increase heat to medium-high.
- Season chicken with ½ teaspoon salt and the pepper. Cook chicken, skin side down, until skin is golden brown and crispy, 7 to 8 minutes. Transfer chicken to a plate; reserve drippings in skillet. Add flour and cook, whisking constantly, until slightly darkened, about 2 minutes. Add wine and cook, scraping up browned bits from bottom of skillet, until reduced by half, about 6 minutes. Pour into slow cooker.
- Stir broth, thyme sprigs, and remaining ¾ teaspoon salt into slow cooker. Arrange chicken, skin side up, on top of mixture. Cover and cook on low until chicken is tender, about 5½ hours. Top with thyme leaves and serve with egg noodles.
Nutrition Facts : Calories 344 kcal, Carbohydrate 14 g, Cholesterol 145 mg, Protein 28 g, Sodium 661 mg, Sugar 4 g, Fat 19 g, UnsaturatedFat 0 g
CROCK POT COQ AU VIN
Make and share this Crock Pot Coq Au Vin recipe from Food.com.
Provided by Outta Here
Categories Chicken
Time P1DT6h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
SLOW COOKER COQ AU VIN
This is a recipe attributed to Reese Witherspoon that was printed in the December 2008 issue of Good Housekeeping. There's another recipe of hers on 'Zaar that was apparently from Ellen Degeneres' website but for some reason this one is slightly different. I'm posting it here so I won't misplace it.
Provided by Chilicat
Categories Whole Chicken
Time 6h15m
Yield 1 chicken, 4 serving(s)
Number Of Ingredients 10
Steps:
- In 12-inch skillet, cook bacon on medium. With slotted spoon, transfer bacon to 4 1/2- to 6-quart slow cooker bowl. Pour off all but 1 tablespoon fat from skillet; add chicken and brown on medium-high. Pour off fat.
- Add mushrooms, onions, and garlic to slow cooker; top with chicken. Add wine, rosemary, and salt to skillet; heat to boiling. Pour over chicken.
- Cover slow cooker; cook on low 6 hours, until chicken is thoroughly cooked. Transfer chicken and vegetables to platter; keep warm.
- Pour sauce into saucepan. In cup, blend water and cornstarch; stir into sauce. Heat until sauce thickens and boils, stirring constantly. Boil sauce 1 minute; pour over chicken.
Nutrition Facts : Calories 838.1, Fat 60.6, SaturatedFat 18.5, Cholesterol 211.1, Sodium 861.3, Carbohydrate 14.4, Fiber 2.6, Sugar 3.6, Protein 51.4
COQ AU VIN
Cook Ina Garten's top-rated recipe for classic French Coq Au Vin from Barefoot Contessa on Food Network with Burgundy wine, cremini mushrooms and pancetta.
Provided by Ina Garten
Categories main-dish
Time 1h30m
Yield 3 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 250 degrees F.
- Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
- Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
- Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
- Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.
SLOW COOKER COQ AU VIN
Cooking time: low for 6-8 hours.
Provided by ElliotCranmer
Time 8h20m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Preheat the slow cooker on high.
- Heat the butter in a frying pan, and brown the chicken pieces on all sides. Transfer to the low cooker.
- Add the onion, garlic and bacon to the pan and fry gently until transparent.
- Stir in the flour and cook for 1 minute, then stir in the stock and wine, and bring to the boil. Add the bay leaves and bouquet garni, and season with salt and pepper. Transfer to the slow cooker.
- Cook on low for 6-8 hours.
- Discard the bay leaf and bouquet garni before serving.
COQ AU VIN
In this classic French recipe, the wine in coq au vin mellows into a luxuriously rich, velvety sauce punctuated by smoky bacon. Earthy mushrooms envelope each piece of tender chicken-no wonder it's such a crowd-pleasing dinner option.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 16
Steps:
- Place chicken in a large bowl, and add wine. Cover, and refrigerate overnight.
- Preheat oven to 325 degrees. Remove chicken from wine, and pat dry; reserve wine. Season chicken with salt and pepper.
- Cook bacon in a Dutch oven over medium-low heat until crisp, about 20 minutes. Transfer bacon to a plate, leaving drippings in pot. (You should have 3 tablespoons; you may need to add oil.)
- Raise heat to medium-high. Working in batches, cook chicken, flipping once, until golden, 4 to 5 minutes per side. Transfer to a plate. Add onion to pot, and cook 4 to 5 minutes. Add garlic, and cook 2 minutes. Add pearl onions and mushrooms, and cook until brown, 3 to 4 minutes. Stir in flour and tomato paste, and cook 2 minutes. Add Cognac, and cook, stirring, 1 minute.
- Return bacon and chicken to pot. Pour in reserved wine, and add chicken liver and herbs. Bring to a simmer. Cover, and place in oven until chicken has cooked through and vegetables are tender, 45 minutes to 1 hour. Discard herbs, and skim fat from surface.
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