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Slow cooker coq au vin

A slow cooker and two bowls of coq au vin, served with mash

Slow cooker coq au vin

Name: Slow cooker coq au vin
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 4
Ingredients: 8 skin-on, bone-in chicken thighs; 30g butter; 140g smoked bacon lardons or diced smoked pancetta; 400g pearl onions or small shallots peeled and left whole (see tip, below); 2 large or 4 small carrots peeled and cut into chunks; 2 garlic cloves crushed; 3 tbsp plain flour; 1 tbsp tomato purée; 300ml chicken stock; 600ml red wine; 2 bay leaves; 1 large thyme sprig; 300g button chestnut mushrooms kept whole, larger ones chopped; handful of parsley leaves chopped (optional); mash or buttered tagliatelle to serve

Barney Desmazery

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Serves 4

Easy

Prep: 30 mins

Cook: 4 hrs

A star rating of 4.5 out of 5.33 ratingsRate

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Use budget-friendly chicken thighs in this delicious slow cooker coq au vin – they make the best cut for slow cooking. Enjoy with mash or tagliatelle

Freezable

Egg-free

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

8 skin-on, bone-in chicken thighs
30g butter
140g smoked bacon lardons

or diced smoked pancetta
400g pearl onions or small shallots

peeled and left whole (see tip, below)
2 large or 4 small carrots

peeled and cut into chunks
2 garlic cloves

crushed
3 tbsp plain flour
1 tbsp tomato purée
300ml chicken stock
600ml red wine
2 bay leaves
1 large thyme sprig
300g button chestnut mushrooms

kept whole, larger ones chopped
handful of parsley leaves

chopped (optional)
mash or buttered tagliatelle

to serve

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Nutrition: Per serving

kcal678
fat35g
saturates12g
carbs21g
sugars9g

low
fibre6g

high
protein39g

high
salt2.1g

Method

step 1

Season the chicken. Melt half the butter in a deep frying pan or large flameproof casserole over a medium heat and cook the chicken, skin-side down, for 10 mins until deep golden. Flip to seal the fleshy side for a few minutes – you may need to do this in batches. Put in the slow cooker.
step 2

Tip the bacon into the same pan and fry for 5-6 mins until crisp, then add to the slow cooker. Tip the onions or shallots and carrots into the pan and fry in the bacon fat for 5 mins until starting to colour. Add the garlic, cook for 1 min more, then sprinkle over the flour and cook for 1-2 mins until you have a sandy paste. Stir through the tomato purée and cook for 2 mins more. Bring to the boil, then turn down to a simmer for 2 mins.
step 3

Tip the contents of the pan over the chicken. Pour the stock and wine into the pan, bring to the boil, then pour into the slow cooker. Nestle in the bay leaves and thyme, season, then set the slow cooker on high for 3-4 hrs, 5-6 hrs on medium or 7-8 hrs on low, stirring once or twice, until the chicken is tender.
step 4

While the chicken cooks, heat the remaining butter in a clean pan and fry the mushrooms for 4-5 mins over a medium heat. Tip into the slow cooker about an hour before the end of cooking and stir. At this stage, the coq au vin can be cooled and kept chilled for up to three days or frozen for up to three months. Defrost and reheat in a pan over a medium heat until piping hot. Scatter over the parsley, if using, and serve with mash or buttered tagliatelle.

Recipe tip

Baby onions or shallots can be tricky to peel, but if you leave them soaking in boiled water for a few minutes, then drain and leave to cool, the skins just slip off.

Recipe from Good Food magazine, May 2023

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A star rating of 4.5 out of 5.33 ratings

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