Shallots – I prefer using whole baby pickling onions (or pearl onions), but I couldn’t find any in my local supermarket so I went with banana shallots which I cut in half. Depending on your appetite, you will probably need 2 pieces of chicken per person. You can leave the skin on if you prefer, and also use pieces of chicken still on the bone. Ingredients These are the ingredients you will need to make coq au vin in a slow-cooker.Ĭhicken – I used deboned, skinless chicken thighs. You can skip the browning step, but it does add an extra depth of colour to the finished dish, and is worth the extra few minutes it takes. You will also need a frying pan for browning the meat and vegetables before they go in the slow-cooker. My model doesn’t have a timer, so I have to remember to set an alarm to remind me to switch it off. This particular model has a timer, which is handy if you want to go out and have the slow-cooker switch itself off once the time is up. Once again, it’s up to you.Īnd once your coq au vin is ready, all you have to do is ladle it over a pile of creamy mashed potatoes (I like sweet potato mash), add a side dish of vegetables and sit back and wait for the compliments. Some people like to add chopped carrots, but I prefer to cook my vegetables separately. If you are cooking for a crowd you might want to cut an entire chicken into pieces and use that.Īs far as vegetables go, I like to use small shallots and baby mushrooms. I like to use skinless de-boned chicken thighs but it doesn’t really matter. Skin-on / skin-off, bone-in, bone-out – the choice is yours. You can use whatever cut of chicken you prefer. You can’t really go wrong with this coq au vin recipe. You can also serve this for an elegant dinner party, when you’re looking to impress, but don’t want to spend too much time in the kitchen. And even though it does contain red wine, the alcohol evapourates during the cooking process, leaving only the rich flavours behind. Serve hot.It’s easy enough to make for a quick mid-week meal for the family. Bring the stew to a simmer and cook for another 10 minutes. 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. Mash 1 tablespoon of butter and the flour together and stir into the stew. Remove from the oven and place on top of the stove. 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. Add the wine, chicken stock, and thyme and bring to a simmer. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the garlic and cook for 1 more minute. Set aside.Īdd 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. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Liberally sprinkle the chicken on both sides with salt and pepper. Meanwhile, lay the chicken out on paper towels and pat dry. Remove the bacon to a plate with a slotted spoon. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Heat the olive oil in a large Dutch oven.
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