Time P1DT6h Yield 4 serving(s) Number Of Ingredients 13 Steps:
Peel and slice garlic cloves. Cut chicken into pieces, or use thighs. Put in large bowl with bay leaves, thyme, and garlic. Pour enough wine over chicken to cover. Cover with plastic wrap and marinate in refrigerator overnight. Dice bacon. Fry until crisp. Remove to paper towel. Saute mushrooms in bacon drippings, adding oil or butter if needed, until they begin to brown. Remove chicken from marinade, reserving marinade. Pat chicken dry with paper towel. Brown chicken pieces in oil or butter, on all sides. Peel and slice carrots into 1/2 inch pieces. Put onions and carrots in bottom of crock pot. Add chicken, mushrooms and bacon . Stir tomato paste into 2 cups of wine marinade (with garlic pieces and bay leaves) and pour over all. Discard remaining marinade. Cover and cook on low setting 6 hours. Remove chicken to platter and keep warm. Stir cornstarch into 1/4 cup water and add to sauce. Turn to high and cook until thickened. (You may want to use more cornstarch, depending on how thick you want gravy.) Stir in salt and pepper to taste. Return chicken to pot and serve with mashed potatoes or rice.
Time 4h35m Yield 6 Number Of Ingredients 9 Steps:
Heat oil in a large skillet over medium-high heat. Working in batches, cook chicken breasts in hot oil until browned on both sides, 4 to 6 minutes per side. Transfer browned chicken to a slow cooker. Cook bacon in the same skillet, turning occasionally, over medium-heat until evenly browned, about 10 minutes. Transfer bacon to the slow cooker. Stir red wine, chicken stock, garlic, rosemary, bay leaf, salt, and pepper into the slow cooker. Cook chicken mixture in the slow cooker set to Low until chicken is tender, 4 to 5 hours.
Time 6h15m Yield 1 chicken, 4 serving(s) Number Of Ingredients 10 Steps:
In 12-inch skillet, cook bacon on medium. With slotted spoon, transfer bacon to 4 1/2- to 6-quart slow cooker bowl. Pour off all but 1 tablespoon fat from skillet; add chicken and brown on medium-high. Pour off fat. Add mushrooms, onions, and garlic to slow cooker; top with chicken. Add wine, rosemary, and salt to skillet; heat to boiling. Pour over chicken. Cover slow cooker; cook on low 6 hours, until chicken is thoroughly cooked. Transfer chicken and vegetables to platter; keep warm. Pour sauce into saucepan. In cup, blend water and cornstarch; stir into sauce. Heat until sauce thickens and boils, stirring constantly. Boil sauce 1 minute; pour over chicken.
Time 8h20m Yield Serves 2 Number Of Ingredients 0 Steps:
Preheat the slow cooker on high. Heat the butter in a frying pan, and brown the chicken pieces on all sides. Transfer to the low cooker. Add the onion, garlic and bacon to the pan and fry gently until transparent. Stir in the flour and cook for 1 minute, then stir in the stock and wine, and bring to the boil. Add the bay leaves and bouquet garni, and season with salt and pepper. Transfer to the slow cooker. Cook on low for 6-8 hours. Discard the bay leaf and bouquet garni before serving.
More about “coq au vin slow cooker style recipes”
Number Of Ingredients 16 Steps:
Place chicken in a large bowl, and add wine. Cover, and refrigerate overnight. Preheat oven to 325 degrees. Remove chicken from wine, and pat dry; reserve wine. Season chicken with salt and pepper. Cook bacon in a Dutch oven over medium-low heat until crisp, about 20 minutes. Transfer bacon to a plate, leaving drippings in pot. (You should have 3 tablespoons; you may need to add oil.) Raise heat to medium-high. Working in batches, cook chicken, flipping once, until golden, 4 to 5 minutes per side. Transfer to a plate. Add onion to pot, and cook 4 to 5 minutes. Add garlic, and cook 2 minutes. Add pearl onions and mushrooms, and cook until brown, 3 to 4 minutes. Stir in flour and tomato paste, and cook 2 minutes. Add Cognac, and cook, stirring, 1 minute. Return bacon and chicken to pot. Pour in reserved wine, and add chicken liver and herbs. Bring to a simmer. Cover, and place in oven until chicken has cooked through and vegetables are tender, 45 minutes to 1 hour. Discard herbs, and skim fat from surface.
