Rustic French slow-cooked food is so wonderful to come home to in the winter, especially steaming hot slow-cooker coq au vin. Eating it is like wrapping yourself in a comforting hug of a duvet, at the end of a cold day. I love to keep it traditional, as per the recipe below, but you can change this up and add some liquid smoke to taste, or smoke the chicken first if you have time and a smoker! You could also throw in 1/4 cup of bourbon to give it a rich flavor. Either way, you choose, it will be a warm hug in a bowl. I paired this with a side of celeriac cooked in chicken stock and mashed. Mash potato or parsnips are also a great side to soak up some of the sauce.
It’s this type of slow-cooked food that get me excited about slow cooker recipes and crockpots!!
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WINE NOTE:
Pinot Noir with it’s classic forest floor and berries flavors is the perfect pairing to this mushroom and chicken braised in red wine dish. However, if you decide to add the liquid smoke and / or bourbon options, you may want to pair with a GSM such as Chateauneuf du Pape with it’s jammy flavors and spiced black fruit.
Slow-cooker Coq Au Vin
Olive oil spray or 2 Tbsp Olive oil
Banana Shallots sliced into thirds
6 Slices of Pancetta or sliced bacon
800g Mushrooms
2 Cloves Garlic minced
3lbs / 1 1/2 kg (approx.) Chicken thighs
2 Cups / 500ml Red wine such as Pinot Noir
2 Large Carrots thickly sliced
3 Bay leaves -dried
4 Sprigs Thyme
4 Sprigs Rosemary
1 1/2 Cups / 375ml Chicken stock
1/4 Cup / 70g Tomato paste
Optional;
1/4 Cup / Cornstarch (cornflour)
2 Tbsp water
Place the chicken thighs in the crockpot
Spray a non stick skillet or place the olive oil in a pan and sauté the shallots until they start to soften. Place the pancetta, mushrooms and garlic in the skillet and continue to sauté until the pancetta is browned. Pour over the chicken.
Add the red wine, carrots, herbs, stock and tomato paste to the slow cooker and cook on low for 6-8 hours.
Optional; mix the cornstarch and water and stir through. Cook for a further 20 minutes.
CHEERS! ENJOY!! Follow my Facebook page for more recipes or complete the form on the top right of this page to receive email alerts of new posts
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