Lunch: Slow-Cooker Coq Au Vin

Recipe by Judy Kim Voulez-vous get on my plate?

Ingredients

6 oz. bacon, chopped
1 (4 lb) chicken, cut into 8 pieces
kosher salt
Freshly ground black pepper
1 lb. carrots, chopped
1 yellow onion, chopped
2 garlic cloves, minced
3 c. dry red wine
2 c. low-sodium chicken stock
6 sprigs fresh thyme
2 bay leaves
2 tbsp. tomato paste
10 oz. cremini mushrooms, sliced
1/4 c. fresh parsley, chopped

Instructions

In a large skillet over medium-high heat, cook bacon until fat is rendered and bacon is crispy. Drain bacon on a paper towel-lined plate. Remove bacon fat, leaving 2 tablespoons in the pan (reserve the rest).
Pat chicken dry with paper towels. Season chicken generously with salt and pepper. In batches, sear chicken in bacon fat until golden brown. Add to slow cooker.
In same skillet over medium heat, add 1 tablespoon bacon fat and cook carrots, onion, and garlic, 5 minutes. Add vegetables to slow cooker.
Add wine and deglaze pan using a wooden spoon to scrape bottom of the pan. Bring wine to a boil and simmer 5 minutes, then add to slow cooker along with stock, thyme, bay leaves, and tomato paste. Cook on low for 7 hours.
When ready to eat, add 1 tablespoon bacon fat to skillet over medium-high heat. Cook mushrooms for 5 minutes, then add to slow-cooker and heat through 5 minutes. Garnish with parsley and serve immediately.

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