It's basically the same recipe with just some slight variations, and it's just as delicious. A great way to serve this is with creamy mashed cauliflower with some chopped chives and cooked bacon bits mixed in. creamy cauliflower recipe
Coq au Vin
- 4 slices of bacon, chopped
- 2 tablespoons of olive oil
- 1 whole chicken cut up into 8 pieces (or 3 1/2 to 4 lbs of other chicken pieces)
- 1 package of peeled baby onions or 1cup of roughly chopped
- 2 stalks of chopped celery
- 2 carrots, chopped
- 6 ounces of sliced mushrooms
- 4 cloves of garlic, finely chopped
- 1 1/2 cups of dry red wine
- 1/2 cup of chicken stock
- 1 bay leaf
- 6 fresh thyme sprigs or 1 tablespoon of dry ground
- 1/4 cup finely minced fresh parsley
- salt and black pepper to taste
- Fry the bacon until crisp, then remove and put into the slow cooker.
- Add the olive oil and brown all the chicken pieces. Remove and put into the slow cooker.
- Add the onions and when they start to brown add the celery and mushrooms and saute until soft. Add the garlic and saute just for a minute more. Don't let the garlic burn or it will be bitter. Pour all this into the crockpot.
- Pour the wine and chicken broth into the pan and bring to a boil, scraping all the bits off the bottom, then pour this whole mixture into the slow cooker. (This is called deglazing by the way)
- Add the bay leaf and the thyme, cover and cook on low heat for 8 hours or on high for 4 hours. Check to make sure the chicken is cooked (The juices will run clear from a leg or thigh). If not cook for another hour and try again.
- Remove the chicken to a baking dish or deep plate, removing the Bay leaf. If eating right away, place in a low oven to keep warm.
- Pour the sauce into a saucepan and over high heat bring it to a boil and reduce it by half. This will probably take about 10 minutes. Add the parsley and season with salt and pepper.
- Either pour the sauce over the chicken or serve separately in a gravy boat.