Crock Pot Coq Au Vin Chicken in White Wine
Transform weeknight dinners into gourmet experiences with this Crock Pot Coq Au Vin Chicken in White Wine. This French-inspired dish combines perfectly seared bone-in chicken thighs with aromatic vegetables like onions, carrots, and celery, all slow-cooked in a rich medley of dry white wine, chicken broth, and earthy mushrooms. Infused with fresh thyme and a hint of garlic, this elegant yet easy crock pot recipe delivers tender, flavorful chicken and a velvety sauce, perfect for soaking up with crusty bread or serving over creamy mashed potatoes. With minimal prep and hands-free cooking, it's an effortless way to elevate your meal. Ideal for family dinners or entertaining, this dish brings rustic comfort and sophistication to your table.
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Recipe Information
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 celery stalk, sliced
- 4 garlic cloves, minced
- 2 cups dry white wine
- 1 cup chicken broth
- 8 ounces mushrooms, sliced
- 4 fresh thyme sprigs
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Dredge the chicken in the flour, lightly coating each piece and shaking off any excess.
Heat the olive oil in a large skillet over medium-high 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, add the diced onion, carrots, and celery. Cook for 3-4 minutes until slightly softened.
Add the minced garlic and cook for 1 additional minute, stirring constantly. Transfer the vegetables to the crock pot over the chicken.
Pour the wine and chicken broth into the crock pot, ensuring the chicken is mostly submerged in the liquid.
Add the mushrooms, fresh thyme sprigs, bay leaf, salt, and black pepper to the crock pot.
Cover and cook on low heat for 5 hours, or until the chicken is tender and cooked through.
Remove the thyme sprigs and bay leaf before serving.
Garnish with chopped parsley if desired, and serve the Coq Au Vin with crusty bread, mashed potatoes, or noodles.
Nutrition Facts
Calories |
918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2669 mg | 116% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 26.0 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 246 mg | 19% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2384 mg | 51% | |
*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.
