This Slow Cooker Coq Au Vin is an elegant, flavorful weeknight meal made easy in your slow cooker!
Today’s a first at The Beach House Kitchen. I know. What have I been thinking?? Not one slow cooker meal here at the BHK. Well, that’s about to change, because today I’m sharing my Slow Cooker Coq Au Vin.
What is Coq Au Vin?
Coq Au Vin is a classic French dish composed of chicken braised slowly with red wine, bacon, carrots, pearl onions and mushrooms. The sauce is deliciously rich, and the meat is fall-off-the-bone tender. I like to serve it with a side of creamy mashed potatoes with a generous helping of sauce spooned over top. You’ll be licking the plate, guaranteed!
This Slow Cooker Coq Au Vin is certainly not short on flavor. The wine, smoky bacon, onions, earthy mushrooms and garlic all help to create a dish that’s hearty and comforting, and perfect for the cold winter months.
There are a few steps required in this recipe, but the finished dish is definitely worth it. First, make sure your slow cooker is large enough to fit the chicken. You’ll need to cook the bacon in a skillet until just crisp, then cook your chicken in the same skillet until it’s nice and brown on both sides. Add the vegetables until softened, then throw it all into your slow cooker with your wine, broth, pearl onions and thyme sprigs.
You’ll set it and forget it for about five and a half hours, and then you’ll remove the chicken and add a mixture of cornstarch and water to the sauce to thicken it up nicely. Start with one to two tablespoons of cornstarch whisked together with one to two tablespoons of water. Pour it into the slow cooker and mix until thickened. If you like your sauce thicker, add a bit more.
The chicken will go back in to your slow cooker for another hour on high until the sauce is rich and thick, and the chicken is fabulously tender. When the phrase “winner, winner chicken dinner” was coined, I think Coq Au Vin was the dish they had in mind! Enjoy!
- 5 slices bacon
- 4 whole chicken legs, thigh and drumstick
- 1 Tbsp. butter
- 8 oz. baby bella mushrooms, sliced
- 1 medium yellow onion, roughly chopped
- 8 oz. carrots, peeled and cut into 3-inch pieces
- 2 cloves garlic, minced
- 1/2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1/2 cup low sodium chicken broth
- 1 3/4 cup Pinot Noir
- 3 sprigs thyme
- 2 cups white pearl onions, frozen
- 1-2 Tbsp. cornstarch
- Cook bacon in a large skillet over medium heat until just crisp. Remove from skillet to a paper towel-lined plate. Set aside. Discard all but 2 tablespoons of fat from the skillet.
- Season both sides of chicken with salt and pepper. Brown the chicken, turning once, about 3-4 minutes per side. Transfer to a large plate.
- Add butter and mushrooms to skillet and cook until mushrooms begin to brown, about 5 minutes. Add onions, carrots, garlic, salt and pepper and cook until vegetables begin to soften, about 8 minutes.
- Transfer vegetable mixture to slow cooker. Add chicken broth. Place chicken and any juices from plate and bacon on top of vegetables. Add wine, thyme sprigs and pearl onions. Cover and cook on low for 5 and a half hours.
- For a thicker sauce, mix 1-2 tablespoons cornstarch with 1-2 tablespoons of water until smooth and no lumps appear. I like to remove the chicken from the slow cooker to a plate before mixing in the cornstarch mixture. (If you like the sauce thicker you can add another tablespoon cornstarch mixed with another tablespoon water). Add the chicken back to the slow cooker and continue to cook for 1 hour on high.
- Season with salt and pepper, and serve immediately. I like to serve mine with mashed potatoes.