Julia Child put Coq au Vin on the menu of many Americans households back in 1961 when her famous “Mastering the Art of French Cooking” was published. She often featured it on her PBS show, and this French braised chicken and wine dish became an entertaining “go to” for anyone trying to impress.
It is a remarkably easy dish and we make it even easier in a slow cooker as they are ideal for braising. Slow cooking chicken on the bone creates an irresistible tenderness and deepens the flavor of the chicken. No need to marinate the chicken in wine, it does that on its own while slowly cooking.
- 4 slices thick-sliced bacon, cut in pieces
- 3 pounds chicken drumsticks and thighs
- 3/4 cup all-purpose flour, divided
- 1 1/2 teaspoons salt, divided
- 3/4 teaspoon pepper, divided
- 2 tablespoons vegetable oil
- 2 cups chicken stock
- 2 1/2 cups red wine
- 4 large carrots, peeled and cut in 2-inch pieces
- 1 package (8 oz.) baby portobella mushrooms, quartered
- 1 package (12 oz.) frozen pearl onions
- 2 cloves garlic, minced
- 1 teaspoon dried thyme leaves
- 1 bay leaf
- Mashed potatoes, optional
- Fresh thyme, optional
- In large skillet over medium heat, cook bacon until crisp. Place bacon in slow cooker crock. Combine 1/2 cup flour, 1 teaspoon salt and 1/2 teaspoon pepper in resealable plastic bag. Shake a few pieces of chicken in bag at a time to coat with flour mixture; set aside.
- Wipe out skillet and add vegetable oil.
- In same skillet over medium-high heat, cook chicken until browned on all sides.
- Add chicken stock and red wine to bacon in crock. Whisk in 1/4 cup flour until blended. Add chicken, carrots, mushrooms, onions, garlic, thyme, bay leaf and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Cover and cook on HIGH for 3 to 4 hours or LOW for 5 to 6 hours or until chicken is tender.
- Remove bay leaf and serve over mashed potatoes granished with fresh thyme, if desired.
More slow cooker recipes to try: