Coq Au Vin Stew Crock Pot
Transform your dinner table with the comforting elegance of Coq Au Vin Stew Crock Pot, a slow-cooked masterpiece that combines rich, rustic French flavors with the ease of a crock pot. This hearty dish features tender, fall-off-the-bone chicken thighs simmered in a luxurious broth of dry red wine, chicken stock, and tomato paste, infused with aromatic thyme and bay leaf. Enhanced by crispy bacon, earthy mushrooms, sweet pearl onions, and vibrant carrots, this stew is a symphony of textures and flavors. Perfect for busy days, this recipe allows you to prep in just 30 minutes before letting the crock pot work its magic. Serve it with crusty bread or creamy mashed potatoes for an unforgettable meal that’s both sophisticated and soul-warming.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 ounces Bacon (diced)
- 1 cup Pearl onions (peeled, fresh or frozen)
- 2 large Carrots (sliced into thick rounds)
- 3 cloves Garlic cloves (minced)
- 1 cup Mushrooms (sliced)
- 2 cups Dry red wine (e.g., Pinot Noir)
- 1 cup Chicken broth
- 2 tablespoons Tomato paste
- 3 sprigs Thyme (fresh sprigs)
- 1 leaf Bay leaf
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Season the chicken thighs with salt and black pepper, then lightly dredge them in the all-purpose flour, shaking off any excess.
In a large skillet over medium-high heat, heat the olive oil and butter. Sear the chicken thighs skin-side down until golden brown, about 4 minutes per side. Transfer the chicken to the crock pot.
In the same skillet, add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and add it to the crock pot, reserving the rendered fat in the skillet.
Add the pearl onions, carrots, and minced garlic to the skillet. Sauté for 3-4 minutes until lightly softened and fragrant, then add them to the crock pot.
Add the sliced mushrooms to the skillet and cook for 2-3 minutes until browned. Transfer the mushrooms to the crock pot.
Pour the red wine and chicken broth into the skillet, scraping up any browned bits from the bottom of the pan (fond). Stir in the tomato paste until well blended, then pour the liquid mixture into the crock pot.
Add the fresh thyme sprigs and bay leaf to the crock pot. Gently stir to combine all the ingredients evenly.
Cover the crock pot and cook on LOW for 6-7 hours, or until the chicken is tender and infused with the flavors.
Before serving, discard the thyme sprigs and bay leaf. Taste and adjust seasoning with additional salt and pepper if needed.
Serve the Coq Au Vin stew in bowls, garnished with freshly chopped parsley. Pair with crusty bread or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 891 mg | 39% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.9 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 662 mg | 14% | |
*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.
