Coq Au Vin in the Slow Cooker

Serves 4 in about 6 hours. The pot starts with bacon, then tbsp butter.

Ingredients

• ¼ lb bacon, cooked & chopped
• 1 cut-up chicken (or use 4 breasts or 6 thighs)
• 1 bay leaf
• 8 oz pearl onions (fresh or frozen)
• 2 cloves garlic, finely minced
• 4 sprigs fresh thyme (or 1 tsp dried leaves, not ground)
• 8 oz baby carrots
• 16 oz crimini mushrooms, sliced
• 1 tsp kosher salt
• ½ tsp pepper
• 1 cup chicken broth
• ¾ cup red wine (or dry white)
• ¼ cup brandy or cognac (optional)
• ⅓ cup flour
• 4 tbsp softened butter

Method

1. Simmer the bacon and keep it nearby to drain on a paper towel. If you want to do the extra step, you can brown the chicken in the bacon fat before adding it to the crock.
2. Set chicken in the crock. Stir in the bay leaf, onions, garlic, thyme, carrots, mushrooms, salt, and pepper.
3. Tip in the chicken broth, wine, and cognac.
4. Simmer on Low for about 5 hours, or until chicken is done and vegetables are tender. Dark meat bone-in may take longer to cook. An instant read meat thermometer is a great tool to use to determine temperature. Poultry should be 165°.
5. Discard bay leaf.
6. Stir together the flour and butter until a paste is formed. Microwave for 10 seconds if not soft enough. Mix into the sauce with the chicken and vegetables.
7. Tip in the bacon and place lid back on. Simmer until thickened, about 10 minutes.
8. Plate over hot cooked rice or mashed potatoes, cauliflower rice, or pasta.

More slow cooker ideas are in the slow cooker collection.