Cook Time: 4+ hours
Prep Time: 30 minutes
Oooh, La La! Today, I am sharing one of my favorite slow cooker “Frenchy” dishes, Coq Au Vin, which translates to chicken with wine. Every time I make this rich stew, I seriously want to lick the bowl clean it is that good. This flavorful stew with its wine-infused broth and layers of tender chicken, salty bacon, vegetables, and savory herbs, will soon become a family favorite.
Although there are several steps in the beginning to this delicious meal, have no fear, it is well worth the effort, as those steps impart the intense layers of flavor, characteristic of this dish. And because this dish is slow cooked to perfection, you prepare the ingredients and walk away until dinner it is cooked hours later, which makes it an ideal meal for busy families, guests, or anytime you need a break in the kitchen.
So what are you waiting on? You need to make this deliciously hearty stew tonight. You will not be disappointed! Make sure to grab some crusty bread to sop up the glorious juices of this amazing dish.
Comment below and let us know how you liked it!
Bon Appetit! (Frenchy for Enjoy Your Meal)
Ingredients (This recipe is adapted from Williams- Sonoma)
1 bottle (750ml) Pinot Noir
5 fresh parsley sprigs, plus 2 Tablespoons (Tbsp) chopped parsley for garnish (you can use either flat-leaf or curly)
3 fresh thyme sprigs
1 bay leaf
1/2 leek (cut lengthwise- cut top dark greens and bottom off and rinse under cold water to remove dirt)
3 1/4lb. chicken parts (breasts, thighs, and legs)- Many grocery stores have value packs
1 Tablespoon (Tbsp.) Cherchies® Garlic Seasoning
2 teaspoons (tsp) ground pepper
1 lb. button mushrooms (we tested with Baby Bella Mushrooms)
3/4 lb. shallots halved
1 Tablespoon (Tbsp) unsalted butter
2 cloves garlic, minced
2 Tablespoons (Tbsp) tomato paste
1 Tablespoon (Tbsp) Cherchies® Champagne Mustard
2 Tablespoons (Tbsp) all-purpose flour
1 3/4 cups chicken broth
3/4 lb. carrots, peeled and cut into 2-inch pieces
salt and pepper to taste
In a large saucepan over medium-high heat, boil the wine until reduced by half, about 15 minutes.
Peel and chop the vegetables as directed above. Place the parsley sprigs, thyme sprigs, and bay leaf against the cut side of the halved leek and tie with kitchen twine. (The fancy word is bouquet-garni which means a bundle of herbs). (You may notice the picture is missing a leek. I asked hubby to pick one up when he came home, but he brought home fennel instead;) Set the vegetables and herbs aside.
In a large skillet on medium heat, add the bacon and cook until crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate to drain off the grease.
Remove all but 2 (Tablespoons) Tbsp. of the grease from the pan. Season the chicken with Cherchies® Garlic Seasoning and pepper. Increase the heat to medium-high, and working in batches, brown the chicken, turning once (4 to 5 minutes on each side). Remove and transfer to a slow cooker. Top with carrot pieces.
To the same skillet, add the mushrooms and cook, stirring occasionally, until they are beginning to brown, 6 to 8 minutes. Add the shallots and cook, stirring, for 2 minutes. Remove vegetables from pan and transfer to slow cooker. Spoon over chicken.
Again, using the same skillet, melt the butter in the skillet. Add the garlic, tomato paste, Cherchies®Champagne Mustard and flour, and cook, stirring constantly, for 1 minute. Whisk in the reduced wine and the chicken broth and bring to a simmer. Add the bacon, and bouquet garni to the slow-cooker. Set the cooker on the high setting, cover and cook until the chicken is fork-tender, about 4-5 hours.
When the chicken is tender, discard the bouquet garni and adjust the seasonings with salt and pepper. Garnish with the chopped parsley and serve immediately. Serves 4 to 6. Serve with crusty bread to sop up the juices and Cherry Apple Tart Recipe for a complete meal.