Slow-Cooker Coq au Vin

Name: Slow-Cooker Coq au Vin
Yield: Serves 6 to 8
Cuisine: Europe, French
Ingredients: 4 ounces, thick-cut bacon (about 3 slices), cut into 1/4-inch pieces; 2 , medium onions, minced; 8 , medium garlic cloves, peeled and crushed; 2 tablespoons, tomato paste; 2 teaspoons, minced fresh thyme leaves, or 1/2 teaspoon dried; , Salt; 1 (750-ml) bottle, dry red wine (see note); 1/3 cup, soy sauce; 3 tablespoons, Minute Tapioca; 2 , bay leaves; 4 pounds, bone-in chicken pieces (split breasts or thighs), skin removed and trimmed; , Ground black pepper; 2 cups, frozen pearl onions, thawed; 1/2 cup, water; 3 tablespoons, unsalted butter; 2 teaspoons, sugar; 10 ounces, cremini mushrooms, trimmed, wiped clean, and halved if small or quartered if large

7 comments

In this traditional French peasant dish, chicken is simmered for hours in red wine allowing the meat to soak up the liquid’s rich flavor; this extended simmering is what gives this dish its robust flavor, so it seemed well-suited for the slow cooker.

SERVES6 to 8

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 ...

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