coq au vin

 

Slow Cooker Recipe

 

4 bone-in chicken thighs

Salt and pepper

½ tablespoons oil

½ cup frozen pearl onions

3 slices thick-cut bacon

5 ounces cremini or other mushrooms, trimmed and quartered

2 tablespoons cup all-purpose flour

½ tablespoon tomato paste

1 – 3 garlic cloves, minced

1 teaspoons minced fresh thyme or ¼ teaspoon dried

½ cup of dry red wine (something you would drink)

½ cup chicken broth

1 tablespoons minced fresh parsley

 

 

 

 

Yellow in Orange

  1. Pat chicken dry with paper towels and season with salt and pepper.
  2. Heat oil in 12-inch skillet over medium-high heat until just smoking. Cook chicken, skin side down, until well browned, 7 to 10 minutes.
  3. Transfer chicken, skin side up, to slow cooker. Add onions to slow cooker.
  4. Add bacon to now-empty skillet and cook over medium heat until crisp, 5 to 7 minutes. Transfer bacon to paper towel, break into 1-inch pieces, and set aside until ready to serve.
  5. Pour off all but 3 tablespoons fat left in skillet. Add mushrooms and cook until softened and well browned, 5 to 7 minutes.
  6. Stir in flour, tomato paste, garlic, and thyme and cook about 1 minute.
  7. Whisk in wine and broth, bring to simmer and cook until thickened about 2 minutes
  8. Transfer to slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low.
  9. Transfer chicken to serving dish skimming off excess fat. Season with salt and pepper to taste.

 

Spoon 1 cup sauce over chicken and sprinkle with reserved bacon and parsley. Serve, passing remaining sauce separately.