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Slow Cooker Coq Au Vin

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Ingredients
  Chicken breasts 2 , split
  Chicken legs/Thighs 4
  Butter/Margarine 1⁄3 Cup (5.33 tbs)
  Brandy 1⁄4 Cup (4 tbs)
  White onions 12 Small, peeled
  Garlic 2 Clove (10 gm), crushed
  Mushrooms 1⁄2 Pound, halved
  Red burgundy/Dry red wine 1 Cup (16 tbs)
  Chicken broth 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Chopped parsley 1 Tablespoon
  Ground cloves 1 Dash
  Thyme leaf 1⁄4 Teaspoon, crumbled
  Bay leaf 1
  Cornstarch 2 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)
Directions

1 Brown chicken pieces in butter or margarine in a large skillet; warm brandy in a small saucepan; pour over chicken and flame; place in slow cooker.
2 Saute onions, garlic and mushrooms in pan drippings; remove to slow cooker with a slotted spoon.
3 Stir in Burgundy wine, chicken broth, salt, pepper, parsley, cloves, thyme and bay leaf and bring to boiling, stirring up all the cooked-on bits in the bottom of the skillet; pour over chicken and vegetables; cover.
4 Cook on low (190° to 200°) 8 hours, or on high (290° to 300°) 4 hours, or until chicken is tender when pierced with a two-tined fork. Remove chicken and vegetables to a heated platter and keep warm while making gravy. Discard bay leaf.
5 Turn heat control to high (290° to 300°). Combine cornstarch and cold water in a cup to make a smooth paste; stir into sauce in slow cooker until well-blended. Cover; simmer 15 minutes longer to thicken sauce.

Recipe Summary

Cuisine: 
French
Method: 
Slow Cooked
Ingredient: 
Chicken

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