Slow Cooker Coq au Vin

• •6 oz bacon, thick-cut, diced
• •2 lb chicken thighs, bone-in, skin-on
• •2 tablespoon all-purpose flour
• •0.5 teaspoon salt
• •0.3 teaspoon black pepper, freshly ground
• •1 tablespoon olive oil
• •1 yellow onion, medium, chopped
• •3 garlic cloves, minced
• •8 oz cremini mushrooms, quartered
• •1.5 cup dry red wine (e.g., Pinot Noir, Merlot)
• •1 cup chicken broth, low sodium
• •1 tablespoon tomato paste
• •3 fresh thyme sprigs
• •1 bay leaf
• •10 frozen pearl onions, thawed
• •2 tablespoon fresh parsley, chopped

Instructions

1. 1

   In a large skillet over medium-high heat, cook the diced bacon until crispy. Remove the bacon with a slotted spoon and set aside, reserving about 2 tablespoons of rendered fat in the skillet. If there's more, drain some off; if less, add a touch of olive oil.

2. 2

   Pat the chicken thighs dry with paper towels. Season generously with 0.5 teaspoon salt and 0.25 teaspoon black pepper, then dredge lightly in the all-purpose flour, shaking off any excess. Sear the chicken in the hot bacon fat (or olive oil) for 3-4 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.

3. 3

   Reduce heat to medium. Add the chopped yellow onion to the skillet and sauté for 3-4 minutes until softened. Add the minced garlic and quartered mushrooms, cooking for another 5-7 minutes until the mushrooms have released their liquid and browned slightly. Stir in the tomato paste and cook for 1 minute more.

4. 4

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

5. 5

   Pour the wine mixture over the chicken in the slow cooker. Add the chicken broth, fresh thyme sprigs, and bay leaf to the slow cooker. Stir gently to combine.

6. 6

   Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the chicken is very tender and cooked through.

7. 7

   During the last hour of cooking, add the thawed pearl onions to the slow cooker. Stir them gently into the sauce.

8. 8

   Once cooked, carefully remove the chicken to a serving platter. Discard the thyme sprigs and bay leaf. If the sauce is too thin, you can thicken it by transferring it to a saucepan and simmering on the stovetop until reduced to your desired consistency, or by stirring in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Taste and adjust seasoning with salt and pepper as needed.

9. 9

   Return the crispy bacon and chicken to the slow cooker with the sauce, or arrange the chicken on plates and spoon the sauce, mushrooms, and onions over it. Garnish generously with fresh chopped parsley before serving.

Chef's Tips

• 💡**Choose Your Wine Wisely:** Use a dry red wine you would enjoy drinking, such as a Pinot Noir, Merlot, or a Burgundy. Avoid 'cooking wines,' which often contain added salt and preservatives and lack the depth of flavor.
• 💡**Don't Skip the Searing:** Browning the chicken and sautéing the vegetables are crucial steps for developing deep, rich flavors that are often missed in slow cooker recipes. This creates the foundational taste for your Coq au Vin.
• 💡**Pearl Onion Shortcut:** Frozen pearl onions are a fantastic time-saver and work perfectly in this dish. If using fresh, blanch them first to make peeling easier.
• 💡**Serving Suggestions:** This dish pairs wonderfully with creamy mashed potatoes, crusty French bread for soaking up the sauce, or a simple green salad to cut through the richness.