Reese Witherspoons Crock Pot Coq Au Vin
Reese Witherspoon’s Crock Pot Coq Au Vin is a delightful slow-cooked twist on the classic French dish, blending rich, hearty flavors with minimal effort. Perfectly seared chicken thighs, smoky bacon, and tender vegetables like carrots, mushrooms, and onions are simmered in a luxurious sauce made from dry red wine, chicken broth, and aromatic herbs like thyme and bay leaf. The dish cooks low and slow in the crock pot, allowing the bold flavors to meld into a savory masterpiece. Ideal for cozy dinners or entertaining guests, this versatile dish pairs beautifully with crusty bread, creamy mashed potatoes, or buttered egg noodles. With its elegant flavors and easy preparation, this coq au vin recipe is a must-try for fans of comforting French cuisine.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin on)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 4 slices Bacon
- 4 cloves Garlic cloves (minced)
- 1 medium Yellow onion (chopped)
- 3 medium Carrots (peeled and cut into chunks)
- 8 ounces Mushrooms (sliced)
- 2 cups Dry red wine (such as Pinot Noir)
- 1 cup Chicken broth
- 2 tablespoons Tomato paste
- 4 sprigs Fresh thyme (or 1 teaspoon dried thyme)
- 1 piece Bay leaf
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the chicken thighs with salt and pepper, then lightly dust them with the flour on all sides.
Heat olive oil in a skillet over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 2-3 minutes per side. Remove the chicken and set aside.
In the same skillet, cook the bacon slices until crispy. Remove the bacon, crumble it, and set aside. Leave about 1 tablespoon of the bacon fat in the skillet.
Add the minced garlic, chopped onion, carrots, and mushrooms to the skillet. Sauté for 5-7 minutes, or until the onions are translucent and the vegetables are slightly softened.
Deglaze the skillet by pouring in 1/4 cup of the wine, scraping up any browned bits from the bottom of the pan.
Transfer the sautéed vegetables, crumbled bacon, and seared chicken thighs to the crock pot.
In a mixing bowl, whisk together the remaining red wine, chicken broth, tomato paste, thyme sprigs, and the bay leaf. Pour this mixture over the chicken and vegetables in the crock pot.
Cover the crock pot with a lid and cook on low for 5 hours, or until the chicken is tender and falls off the bone.
Before serving, remove the bay leaf and thyme sprigs. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the coq au vin hot, garnished with chopped fresh parsley. Pair it with crusty bread, mashed potatoes, or buttered egg noodles for a complete meal.
Nutrition Facts
Calories |
1889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 3865 mg | 168% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 21.7 g | ||
| Protein | 99.6 g | 199% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 214 mg | 16% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3485 mg | 74% | |
*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.
