Slow-Cooker Coq au Vin
Why This Recipe Works
For our slow-cooker coq au vin recipe, we chose bone-in thighs and breasts, removing the skin to avoid a greasy sauce. To develop more intense flavor, we sautéed our vegetables in bacon fat as opposed to vegetable oil. Next, we reduced the red wine in a skillet with the aromatics. We found that instant tapioca, stirred in at the onset of cooking, worked magically to thicken the sauce for our slow-cooker coq au vin recipe. We found it best to brown the mushrooms and pearl onions separately, then stir them in at the end, just before serving.