A Slow Cooker Coq au Vin, Braised Chicken in Red Wine
This is our Slow cooker Coq au Vin recipe, we went with chicken legs because this is perfect for the slow cooker, and delicious with red wine, the shallots and the bacon lardons.
The precise origins of coq-au-vin are unknown. Because surely people have braised chicken in wine since ancient times, it would be a surprise to find a specific origin moment.
An 1864 cookbook called Cookery for English Households offers a French recipe called poulet au vin blanc (chicken in white wine), which is a parallel to traditional coq-au-vin. But the recipe really grew famous thanks to Julia Child, who is almost single-handedly responsible for popularising French cooking in the United States.
Slow Cooker Featured:
Serves: 2-3
Cooking Time: 6 Hours
Setting: LOW
4 Chicken Legs
3/4 Shallots
1 Teaspoon of Garlic Puree
1 Tablespoon of Tomato Puree
200ml Red Wine
200g Bacon Lardons
Chicken stock pot
2 Tablespoons of Thyme
2 Tablespoons of Dried Parsley
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French Coq Au Vin Recipe (Part 2) - World Kitchen
Nici says ..'I love this easy variation on the original coq au vin recipe. It's a great dish to do for large numbers because it can be prepared the day beforehand and served at the table'
Serves 8
Prep time: 20 minutes
Cooking time: 60 minutes
You will need:
20g butter
3 rashers smokey bacon, diced
24 baby onions (or shallots), peeled
2 stalks celery, leave whole
24 brown button mushrooms, stalks removed
2 whole chickens - cut into serving sized portions, excess fat removed (or use pre-prepared chicken pieces)
2 Tbsp olive oil
500mls red wine (Pinot Noir or Burgundy)
3 bay leaves
2T fresh thyme
250ml chicken stock
20g plain flour to thicken (optional)
Salt and pepper
What to do:
For this dish, use a large pot or flame/ovenproof casserole dish (Le Creuset or similar) that has a lid.
Melt the butter in the pot and add the baby onions (or shallots), celery stalks and bacon. Sauté until golden, remove and set aside. Now sauté the mushrooms in the same pot (no need to wash the pot in between!) for 2-3 minutes. Remove these and set aside.
Heat the olive oil in the pot and brown the chicken pieces. If necessary, do this in 2-3 batches so as not to overcrowd the pot. Once finished browning, return all the chicken, onions, celery and bacon to the pot. Add the wine and bring to the boil for 2 minutes -- this allows the alcohol to cook off. Add the chicken stock, bay leaves and thyme. Bring to the boil, cover then simmer for 45 minutes--1 hour (or cover and cook in pre-heated oven at 160°C for 1 hour), until the chicken is very tender and wanting to fall away from the bone. Add the mushrooms and season to taste with salt and pepper.
Thicken the sauce if you wish with 20g flour mixed with water, cooking for a further 10 minutes. You want a sauce that is not too thick, not too thin, just right!
For Part 1 Click here:
Coq au vin, simplified
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***RECIPE, SERVES 4***
12 oz (350g) bacon (ideally slab bacon)
6-8 boneless, skinless chicken thighs, 1.5-2 lbs (0.7-1 kg)
flour (a big pinch)
1 oz (30g) dried mushrooms
1 tbsp (15 ml) tomato paste
1 cup (250 ml) red wine
1-2 cups (250-500 ml) chicken stock or water
1-2 teaspoons Herbes de Provence (or any combination of dried thyme, rosemary, oregano, etc)
1 cup frozen peeled pearl onions (I have no idea what you want to call that in metric)
pepper
salt
vinegar
12 oz (350g) dried egg noodles
1 tbsp (15g) butter
fresh parsley or tarragon for garnish
Cut the bacon into chunks, ideally big bite-size chunks from a piece of slab bacon. Put it into a large, cold pan with a lid, then turn the heat on medium. Cook, stirring occasionally, until crispy — up to a half hour if you've got thick chunks.
Coat the chicken thighs in a dusting of flour.
Break up and very large chunks of the dried mushrooms, accounting for the fact that they'll double in size when rehydrated. (Be warned that some dried mushrooms will have some little worms in them. Seriously. Don't freak out, it's normal, they won't hurt anything, but ideally take them out.) Follow the steeping and filtering instructions on the package if you want to make sure there won't be any grains of sand on them, but I don't care.
If you want to take some of the bacon fat out, fish out the bacon with the slotted spoon and pour of some of the fat. I leave it in, and just push the bacon over to the side. Fry the chicken thighs in the bacon fat until brown on both sides. Make a well in the center and squeeze in the tomato paste. Fry it until it's about to burn, then deglaze with the red wine.
Pour in enough water or stock to almost cover the chicken. Put in the dried mushrooms, dried herbs, some pepper, and a pinch of salt (assuming you aren't using salt pork like I do). Reduce the heat to a simmer and cover.
After about a half hour, consider removing the lid if the sauce is looking too loose to you. When the sauce is reduced to your desired thickness and the chicken is as soft as you want it, stir in the frozen onions and let them thaw. When they're ready, taste the sauce for seasoning, and add any additional salt it needs. Also drop in a splash of any vinegar. Take care to not break up the chicken as you stir in the final seasoning.
Meanwhile, boil your egg noodles in salted water per the package instructions, drain, put the butter in with them and let it melt. Right before serving, tear some fresh parsley or tarragon into the noodles and stir to combine.
How to Cook Authentic French Coq au Vin - Chicken braised in Red Wine and Bacon
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Learn how to make the best chicken stock easily:
Coq au vin is as synonymous with French culture as hamburgers are with American. It’s a dish I grew up eating quite a bit and still find very satisfying and comforting when I’m longing for my mother and dreaming of France. The sauce is packed with flavor and begs for a starchy vehicle to soak it up. Classically, boiled or mashed potatoes are served with it, but I think spätzle, noodles, or a creamy potato gratin work better.
Chapters
0:00
1:26 What is Coq au Vin?
2:23 Marinating the chicken
3:28 Garnishes - Cooking the onions
4:36 Garnishes - Cooking the bacon
5:41 Garnishes - Cooking the mushrooms
9:38 Browning your chicken
11:25 How to know when your onions are cooked
12:26 Making the pan roux
13:00 Adding cognac
13:20 Adding the marinade and onion stock
14:54 Braising the chicken
15:30 Checking your chicken while it is cooking - is it done yet?
16:54 Serving your chicken
18:56 Variations on a theme. 3 more recipes to master.
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How to Make Coq au Vin: A French Masterpiece
Coq au vin is a French chicken stew recipe where the chicken is braised in red wine, bacon, and mushrooms. This video will show the coq au vin ingredients and how to make coq au vin at home, including how to marinate the chicken in red wine and how to make the coq au vin in the oven.
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PRODUCTS USED:
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Cutting board:
Salt:
Non-stick pan:
Stainless steel pan:
Spatula:
Ladle:
All purpose flour:
Garlic press:
Mixing bowl:
Tomato paste:
Olive oil:
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00:00 Hi!
00:40 Marinate chicken
01:21 Make coq au vin
08:59 Finish coq au vin and serving
Coq Au Vin – Bruno Albouze
Coq Au Vin, now a staple at fine dining restaurants, was originally considered peasant food and featured Rooster...
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