You can prepare coq au vin in a slow cooker by making a few tweaks to the basic coq au vin recipe.
Katherine mcnamara the stand. Cook the tomato paste until it is fragrant and begins to darken. Over a medium heat in a medium non stick frying pan heat the olive oil and cook the diced bacon in it for 30 seconds. Step 9 just before ready to serve heat 1 tbsp olive oil in a large non stick frying pan. In a large bowl combine chicken wine bay leaf and thyme.
Add 250g chestnut mushrooms halved if large and fry over a high heat for a few mins until golden. Add the bacon and. Then stir in the garlic. I consulted recipes from several sources to make this one.
Coq au vin is a classic french stewed chicken recipe with bacon mushrooms and pearl onions. Transfer bacon with a slotted spoon to a paper towel lined plate leaving drippings in the skillet. Heat a thick bottomed casserole dish on the stove add almost all the butter reserving a knob of the butter and the shallots. Transfer the other half plus the rendered fat to the slow cooker with 2 cups of wine and the rest of the coq au vin ingredients except the flour butter and parsley.
Add the sliced onion and carrots to the pan and let them cook until the onion is golden brown about 7 8 minutes. Place bacon in a large oven proof skillet and cook over medium high heat turning occasionally until evenly browned about 10 minutes. Add garlic and cook until fragrant 1 minute more. Sally vargas coq au vin is a classic french dish of chicken cooked in red wine a surprisingly easy way to make delectable chicken.
Push the vegetables to the side of the pan and add the tomato paste. Cook until just browned. In a large dutch oven or a heavy bottomed pot with a tightfitting. Add the button mushrooms and cook for a further 4 minutes.
Mix the diced bacon and button mushrooms into the coq au vin. Add tomato paste and stir to coat vegetables then add flour and stir until vegetables are coated. Cover lower the heat to a gentle simmer add the chicken breasts and cook for 50 mins 1hr. Slowly pour in wine broth and brandy.
Cook the bacon as usual reserving half for garnish. Step 4 increase heat to high and place chicken skin side down into skillet. Season to taste with salt and pepper.