A Delicious And Simple Slow Cooker Coq au Vin Recipe

The nation of France has given us many great things over the years, the Etch-a-Sketch, fries, Daft Punk, kissing, the metric system (Ok, maybe not that one). But if you’re a foodie, few French inventions hit the mark quite like a delicious Coq au Vin.

A classic Coq au Vin is a French chicken stew (usually prepared with red wine, but you can use white wine if you prefer) that takes a while to prepare and cook, but when done correctly, it is a gorgeous meal perfect for a romantic date night—French style!

This amazing slow cooker Coq au Vin recipe is a stunning variation that we think you’ll love.

What You’ll Need for your Coq au Vin recipe :

A Stockpot

A Medium Skillet

Strainer

Bowl

Slow Cooker or Dutch Oven (We’re using an Uno Casa Dutch oven)

A Bottle of Red Wine (choose your favorite).

2 Whole Chickens (or buy eight pieces if you prefer)

2 Carrots

4 Brown Onions

1 Whole Garlic Knob

3 Sprigs of Rosemary & Thyme

A Handful of Parsley

2 Cups of Chicken Stock

2 Tablespoons of Tomato Paste

120g Smoky Bacon

150g Shallots

150g Mushrooms

100g Butter

2 Tablespoons of All-Purpose Flour

Salt & Pepper

Step 1 – Prepare the Marinade

Pour your whole bottle of red wine into the stockpot, being careful not to drink any and flambe.

Roughly cut two of your onions and two carrots and add them to the simmering pot of wine. Take two cloves of garlic from the knob (keep them for later) and slice the rest in half and throw that in too. Pop in the rosemary and thyme and simmer for 20 minutes.

After 20 minutes, pour the marinade into your slow cooker or Dutch oven and let it cool.

Step 2 – Breakdown Your Poultry

As you wait for your marinade to cool, begin breaking down your whole chickens into eight pieces. Breasts, thighs, drumsticks, and wings. Or if you bought chicken pieces, listen to some Daft Punk for 20 minutes.

Add your chicken pieces to the cool marinade and make sure they’re completely submerged. Whack it in the fridge for 24 hours.

We’ll see you tomorrow.

Step 3 – Caramelize Your Chicken

Following a good night’s sleep and maybe a little Etch-a-Sketch, pre-heat your skillet and add a little cooking oil. Take your chicken pieces from the marinade and fry until caramelized. Set the pieces on a plate when it’s finished cooking.

Step 4 – Putting It All Together

While your chicken is caramelizing, preheat your oven to 250F and strain the marinade into a bowl. All you should be left with is the flavorsome wine.

Peel and finely chop the two remaining onions and pop them in the Dutch oven. Crush the two cloves of garlic, mix them in with your chopped onions, spread it out evenly, and lay your chicken pieces on top.

Pour the marinade from your bowl into the Dutch oven and add two cups of chicken stock and a couple of tablespoons of tomato paste and give it a mix.

Put the lid on your Dutch oven and whack it in the oven.

Step 5 – Let’s Get Cooking

With your oven preheated to 250F, cook your delicious Coq au Vin for an hour and fifteen minutes (75 minutes). While it’s cooking, slice 120g of smoky bacon into lardons, and peel and chop your shallots and mushrooms.

Melt a knob of butter in your fry pan and add the bacon, shallots, and mushrooms, all the time mixing it as your ingredients fry. Add two tablespoons of all-purpose flour and mix for another minute.

Once the Coq au Vin has spent an hour and fifteen minutes cooking, remove your Dutch oven and pop in the bacon, shallots, and mushrooms. Recover the slow cooker and put it back in the oven for another hour and fifteen minutes at 250F.

Step 6 – Add The Finishing Touches

After your slow cooker Coq au Vin has served its second term in the oven, remove your Dutch oven and carefully scoop out the contents into a plate or bowl, leaving the sauce behind.

Place your slow cooker on the hob and reduce the sauce until it reaches a gravy-like consistency, adding a little salt and pepper as it simmers.

Let’s Eat

With your classic French slower cooker Coq au Vin ready, serve up the chicken and sauce with a bit of parsley on top. Serve with some mashed potatoes, or if you’re feeling the French vibe, some French fries, and enjoy your meal.

Who knows, your culinary skills may lead to a little of the most popular thing to come out of France ….