Coq au Vin is a French dish which means “rooster in red wine.” It is not traditionally a slow cooker recipe, but it adapts well to the crock pot.
Chicken thighs with bone and skin are used for this recipe. I kept the thigh pieces intact when I served it, but if you like you could skin and debone the meat (especially is you have young kids) and serve it ready to eat.
Also, there is the option in this recipe to add corn starch to the liquid and thicken it to a gravy. My kids are not real fond of gravy, so I didn’t do that.
- 6 slices bacon
- 8 chicken thighs with bone and skin (about 4 pounds)
- 4 – 8 ounces small mushrooms (I used baby bellas)
- 1 large onion
- 3 cloves garlic
- 2 cup red cooking wine
- 1 bay leaf
- ½ teaspoon ground thyme
- salt & pepper (approximately ½ tsp. each)
- ¼ cup cornstarch
- ½ cup water
- Cook the bacon and break into pieces.
- Sprinkle the chicken with salt and pepper and place in the bottom of your slow cooker.
- Clean the mushrooms and slice or chop.
- Peel and chop the onion and garlic.
- Add all ingredients except the cornstarch and water on top of the chicken in the slow cooker.
- Cover and cook on low 6 hours.
- Remove the bay leaf and discard. Remove the chicken pieces to a serving plate.
- If you desire a thicker sauce, carefully pour the liquid into a sauce pan. Combine the corn starch and water. Add a little of the hot liquid to it, then whisk the slurry into the pot. Heat and whisk until thickened.