Have you thought about making coq au vin, the classic French chicken and wine stew? Has every recipe you have come across been complicated and taken several steps to prepare?
This one should be much easier to make, and much of the cooking takes place in a slow cooker, so you can set it and forget it.
Best Coq Au Vin Recipe
- 8 skinless chicken thighs*
- 4 slices of bacon, diced
- 12 ounces (.34 kg) of white or crimini mushrooms (criminis have more flavour), cleaned and quartered
- 1 onion, chopped
- 2 medium-sized cloves of garlic, chopped
- 2 carrots, chopped
- 1-3 Tbsp butter or olive oil
- 3 Tbsp flour
- Salt and pepper
- 120 ml chicken stock or broth
- 355 ml red wine**
- 2 sprigs of thyme (or 1 tsp dried)
Spread the chicken out on a tray covered by wax paper or parchment paper forcoq au vin. Season the pieces liberally with the salt and pepper, making sure to coat all sides. Sprinkle with the flour and set to the side.
Heat a large skillet over medium heat and add the bacon. Cook gently and stir often until the bacon is crispy and thoroughly cooked. Remove the bacon with a slotted spoon and drain on paper towels.
If there are not enough bacon drippings to make 2 Tbsp, add oil or butter as needed and raise the temperature to medium high. Add the chicken thighs and brown lightly all over, turning as needed, approximately 3 minutes on each side. When done, remove the chicken, put on a platter or plate, and set aside to make coq au vin better.
If you need additional fat to have 1 Tbsp worth, melt a pat of butter or add some oil to the skillet. Add the mushroom quarters and cook them until they slightly brown in colour, approximately 5 minutes.
Add the onions, garlic, and carrots to the skillet and sprinkle with salt. Cook the vegetables until they start to soften.
Add the vegetables to the vessel of a slow cooker, then add the chicken back in and pour the broth and wine over the top. Top with the bacon*** and thyme.
Set the slow cooker on low and cook for 6 or 7 hours. Add salt and pepper to taste, and serve hot over noodles.
Now you can impress your friends and family with a classic French meal that took minimal effort to prepare. Plus, it tastes really good. Bon appetit!
*The choice is yours if you want to use boneless or bone in chicken. Deboned thighs are much easier to serve and eat at the end of the day, but bone in thighs will allow all of the flavour from the bones to stay in the meal.
**If you wouldn’t drink it, don’t cook with it. It’s alright to use the leftovers from a couple of bottles of wine, but avoid cooking wine. Cooking wine is inexpensive and has a very vinegary taste
***It’s not traditional, but you can hold off on adding the bacon until you are ready to serve if you want it to be crispy, or you can cook some additional slices right before serving. That will enable you to have the smoky flavour while cooking and still enjoy some crispy bacon with dinner.