Slow cooker recipes

Slow-cooker coq au vin

Breathe in and smell the aromas...
8H 20M

This traditional French chicken, bacon and mushroom stew is made even more flavoursome when cooked overnight in a slow-cooker.


Slow cooker coq au vin


Slow cooker coq au vin

1.Trim green ends from onions, leaving about 4cm (1½ inches) of stem attached; trim roots leaving onions intact. Heat half the oil in a large frying pan; cook onions, stirring, until browned all over, remove from pan. Add bacon, mushrooms and garlic to same pan; cook, stirring, until bacon is crisp, remove from pan.
2.Cut chicken into 12 pieces. Heat remaining oil in same pan; cook chicken, in batches, until browned all over; drain on paper towel. Add wine to same pan; bring to the boil, stirring.
3.Place chicken in a 4.5-litre (18-cup) slow cooker with onions, bacon and mushroom mixture, carrot, herbs, stock, wine mixture and paste. Cook, covered, on low, about 7 hours.
4.Stir in blended cornflour and the water; cook, covered, on high, for 20 minutes or until sauce thickens slightly. Season to taste.

Not suitable to freeze. This recipe is great served with creamy mashed potato drizzled with some of the sauce; accompany with a green salad. Use shallots instead of spring onions. Use chicken pieces, such as 6 thigh cutlets and 6 drumsticks or 6 marylands, or ask your butcher to cut the chicken into serving pieces for you.


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