Coq Au Vin Crock Pot
Transform your dinner routine with this rich and elegant Coq au Vin Crock Pot recipe, a slow-cooked twist on the French classic that's perfect for busy schedules. Succulent, golden-seared bone-in chicken thighs simmer gently in an aromatic blend of dry red wine, chicken broth, and tomato paste, infused with the earthy flavors of fresh thyme, bay leaf, and sautéed garlic. Crispy bacon, tender carrots, mushrooms, and onions add depth and heartiness to this comforting dish, while a traditional beurre manié thickens the sauce to velvety perfection. Ready in just 20 minutes of prep and six hours of hands-free cooking, this one-pot masterpiece is perfect for cozy family dinners or entertaining guests. Serve it with buttery mashed potatoes, crusty artisan bread, or egg noodles for an unforgettable meal that practically cooks itself.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 4 slices thick-cut bacon
- 1 large yellow onion, diced
- 3 carrots, peeled and sliced
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups dry red wine
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 4 sprigs fresh thyme sprigs
- 1 bay leaf
- 2 tablespoons all-purpose flour
- 2 tablespoons butter, softened
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Season the chicken thighs with salt and pepper on both sides.
Heat olive oil in a large skillet over medium heat. Sear the chicken thighs on both sides until golden brown (about 3-4 minutes per side). Transfer the chicken to the crock pot.
In the same skillet, cook the bacon pieces until crispy. Remove the bacon and add it to the crock pot, leaving the bacon drippings in the skillet.
Add the diced onion, carrots, and mushrooms to the skillet. Sauté for 5-6 minutes until softened. Add the minced garlic and cook for an additional minute.
Transfer the vegetable mixture to the crock pot.
In a small bowl, whisk together the red wine, chicken broth, and tomato paste. Pour the mixture over the chicken and vegetables in the crock pot.
Add the thyme sprigs and bay leaf to the crock pot. Cover with the lid and cook on LOW for 6-7 hours, or until the chicken is tender and fully cooked.
In a small bowl, mix the softened butter and flour to make a beurre manié (a paste for thickening the sauce).
About 30 minutes before the cooking time is over, remove the thyme sprigs and bay leaf. Stir the beurre manié into the sauce in the crock pot. Cover and let it cook for the remaining time to thicken.
Once done, serve the Coq Au Vin hot, garnished with fresh parsley if desired. Pair with mashed potatoes, crusty bread, or noodles for a complete meal.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 836 mg | 36% | |
| Total Carbohydrate | 15.5 g | 6% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 6.0 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 819 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
