Slow Cooker Coq au Vin

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

Instructions

1. 1

   In a large skillet, cook the diced bacon over medium heat until crispy. Using a slotted spoon, transfer the cooked bacon to a plate lined with paper towels, reserving about 1 tablespoon of bacon fat in the skillet. Set aside.

2. 2

   Pat the chicken thighs dry with paper towels. Season generously with salt and pepper. Lightly dredge the chicken thighs in the 2 tablespoons of all-purpose flour, shaking off any excess.

3. 3

   Add the olive oil to the skillet with the reserved bacon fat (add more if needed) and heat over medium-high. Sear the chicken thighs, skin-side down first, for 4-5 minutes per side until deeply golden brown. Do this in batches if necessary to avoid overcrowding the pan. Transfer the seared chicken to the slow cooker insert.

4. 4

   Reduce heat to medium. Add the chopped yellow onion and sliced carrots to the skillet and cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and tomato paste, and cook for another 1-2 minutes until fragrant.

5. 5

   Pour in the red wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Bring to a simmer and cook for 2-3 minutes to reduce slightly. Stir in the chicken broth.

6. 6

   Pour the wine mixture over the chicken in the slow cooker. Add the fresh thyme sprigs and bay leaf. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the chicken is very tender and easily pulls away from the bone.

7. 7

   About 30-45 minutes before serving, add the halved mushrooms and thawed pearl onions to the slow cooker. Continue cooking until the vegetables are tender.

8. 8

   Once cooked, remove the chicken, thyme sprigs, and bay leaf from the slow cooker. If desired, skim any excess fat from the sauce. For a slightly thicker sauce, you can melt the 1 tablespoon of unsalted butter in a small pan, whisk in 1 tablespoon of flour to form a roux, and then gradually whisk in a cup or two of the hot liquid from the slow cooker until smooth, then return this thickened mixture to the slow cooker and stir well. Alternatively, you can reduce the sauce on the stovetop in a saucepan over medium-high heat until it reaches your desired consistency.

9. 9

   Return the chicken to the slow cooker. Stir in the reserved crispy bacon. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh chopped parsley before serving.

Chef's Tips

• 💡Don't skip browning the bacon and chicken! This crucial step develops deep, rich flavors that are essential for Coq au Vin, even in a slow cooker.
• 💡For the red wine, choose a dry, medium-bodied red like Pinot Noir, Merlot, or a Burgundy. Avoid anything too sweet or overly tannic. If you prefer not to use alcohol, you can substitute with an equal amount of additional chicken broth and a splash of red wine vinegar for acidity.
• 💡Serve Coq au Vin over creamy mashed potatoes, egg noodles, or crusty bread to soak up the delicious sauce.
• 💡If you want to remove the chicken skin before serving for a lighter dish, you can do so after cooking. The skin helps protect the meat and adds flavor during the cooking process.