Slow Cooker Coq au Vin

• •2 lb chicken thighs, bone-in, skin-on
• •6 oz thick-cut bacon, diced
• •1 medium yellow onion, chopped
• •2 medium carrots, peeled and sliced
• •2 celery stalks, sliced
• •4 garlic cloves, minced
• •2 tablespoon tomato paste
• •2 tablespoon all-purpose flour
• •1.5 cup dry red wine (like Pinot Noir or Burgundy)
• •0.5 cup chicken broth
• •4 fresh thyme sprigs
• •1 bay leaf
• •8 oz cremini mushrooms, halved or quartered
• •10 frozen pearl onions, thawed
• •1 tablespoon olive oil
• • to taste salt
• • to taste black pepper, freshly ground
• •2 tablespoon fresh parsley, chopped

Instructions

1. 1

   Pat chicken thighs dry with paper towels. Season generously with salt and black pepper. Lightly dredge the chicken pieces in all-purpose flour, shaking off any excess.

2. 2

   In a large skillet or Dutch oven over medium-high heat, cook the diced bacon until crispy. Remove bacon with a slotted spoon and set aside, reserving the rendered fat in the skillet.

3. 3

   Add olive oil to the skillet if needed to ensure about 2 tablespoons of fat. Sear the floured chicken thighs, skin-side down first, until golden brown on all sides (about 3-4 minutes per side). Do this in batches if necessary to avoid overcrowding. Remove chicken and set aside.

4. 4

   Reduce heat to medium. Add chopped yellow onion, carrots, and celery to the skillet. Sauté for 5-7 minutes until softened. Add minced garlic and tomato paste, cooking for another minute until fragrant.

5. 5

   Pour in the dry red wine to deglaze the skillet, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2-3 minutes to allow some of the alcohol to cook off.

6. 6

   Transfer the seared chicken, cooked bacon, sautéed vegetables, cremini mushrooms, thawed pearl onions, fresh thyme sprigs, bay leaf, chicken broth, and the red wine mixture from the skillet into your slow cooker.

7. 7

   Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is fork-tender and cooked through.

8. 8

   Carefully remove the chicken from the slow cooker and set aside. Discard the thyme sprigs and bay leaf. If desired, skim any excess fat from the surface of the sauce.

9. 9

   For a thicker sauce, you can either: a) In a small bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir into the hot sauce in the slow cooker and cook on high for 15-20 minutes until thickened. OR b) Transfer the sauce to a saucepan and reduce it over medium-high heat on the stovetop until it reaches your desired consistency.

10. 10

    Return the chicken to the slow cooker (or saucepan with the sauce). Taste and adjust seasoning with salt and pepper as needed. Garnish generously with fresh chopped parsley before serving.

Chef's Tips

• 💡Don't skip browning the bacon and searing the chicken. These steps are crucial for building deep, complex flavors that are essential to Coq au Vin.
• 💡Use a good quality dry red wine that you enjoy drinking. Pinot Noir, Burgundy, or even a Merlot work well. Avoid 'cooking wines' as they often contain added salt and preservatives.
• 💡Frozen pearl onions are a fantastic shortcut and cook down beautifully in the slow cooker. If using fresh, blanch and peel them before adding.
• 💡Serve Coq au Vin with creamy mashed potatoes, egg noodles, or crusty French bread to soak up the rich, flavorful sauce.
• 💡If you prefer a richer, darker sauce, you can add a splash of balsamic vinegar or a pinch of sugar towards the end of cooking to balance the flavors.