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Slow Cooker Coq au Vin
This classic chicken stew with red wine and mushrooms is made a little easier with the use of a slow cooker.
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servings: 6
total time: 6 hours 30 minutes
recipe by: Rae
Ingredients
- 4 lb bone in chicken thighs with skin
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup all-purpose flour
- 2 TBSP cooking oil
- 1 lb mushrooms, quartered
- 2 small yellow onions, large dice
- 6 cloves garlic, chopped
- 1 cup red wine
- 2 TBSP unsalted butter
- 2 cups chicken broth
- 6 carrots, long and skinny cut into 6 inch pieces
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 2 tsp chopped fresh thyme
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Directions
- Season the thighs on all sides with salt and pepper and dredge in flour. Reserve the excess flour.
- Heat a skillet over medium-high heat and add the oil. Add the chicken skin side down and cook until well browned, about 3 minutes. Turn the thighs and cook and additional 3 minutes or until well browned. Place the thighs skin side up into the slow cooker.
- Add the mushrooms to the pan and cook until browned. Transfer mushrooms to a container, cover and refrigerate until ready to use.
- Add the onions and garlic to the pan and cook until aromatic. Add the wine and cook until reduced by half. Then add to the slow cooker.
- Melt the butter in the pan and add 1/3 cup of the reserved flour stir until it begins to brown and has a slightly nutty aroma. Add the broth and stir together. Add the liquid to the slow cooker.
- Add the carrots, salt, pepper, and thyme to the slow cooker. Cover and cook on the LOW setting for 5 hours. Add the mushrooms and cook until heated through,
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