Slow cooker coq au vin
This traditional French chicken, bacon and mushroom stew is made even more flavoursome when cooked overnight in a slow cooker. Just breathe in and smell the aromas...
- 20 mins preparation
- 8 hrs cooking
- Serves 6
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Ingredients
Slow cooker coq au vin
- 20 spring onions (500g)
- 2 tablespoon olive oil
- 6 rindless bacon slices (390g), sliced thinly
- 440 gram button mushrooms
- 2 clove garlic, crushed
- 1.8 kilogram whole chicken
- 2 cup (500ml) dry red wine
- 2 medium carrots (240g), chopped coarsely
- 3 dried bay leaves
- 4 sprigs fresh thyme
- 2 sprigs rosemary
- 1 1/2 cup (375ml) chicken stock
- 1/4 cup (70g) tomato paste
- 1/4 cup (35g) cornflour (cornstarch)
- 2 tablespoon water
Method
Slow cooker coq au vin
- 1Trim 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.
- 2Cut 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.
- 3Place 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.
- 4Stir in blended cornflour and the water; cook, covered, on high, for 20 minutes or until sauce thickens slightly. Season to taste.
Notes
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.
