Coq Au Vin In A Crock Pot Recipes

SIMPLE SLOW COOKER COQ AU VIN

Steps:

• Arrange chicken on a large sheet of waxed paper.
• Season both sides with salt and pepper.
• Lightly coat chicken all over with flour and set aside.
• Heat a large nonstick skillet over medium heat.
• Add bacon and cook until golden and just crisp, 3 minutes.
• Drain bacon on paper towels and set aside.
• Discard drippings and wipe out skillet.
• Melt 2 tablespoons butter (or heat oil, if using) in same skillet over medium high heat.
• Add chicken and cook until lightly browned all over, about 3 minutes per side.
• Transfer chicken to a large plate as done and set aside.
• Melt remaining 1 tablespoon butter or oil in same skillet.
• Add mushrooms and cook until edges begin to brown, 3 to 5 minutes.
• Add carrots, onions, garlic and salt and cook until vegetables just begin to soften.
• Transfer vegetables and broth to crock pot.
• Arrange chicken on top.
• Sprinkle bacon over chicken.
• Add wine and thyme sprigs. Cover and cook on low for 6 to 7 hours.
• Season with salt and pepper, then serve.

COQ AU VIN SLOW COOKER STYLE

Steps:

• Heat oil in a large skillet over medium-high heat. Working in batches, cook chicken breasts in hot oil until browned on both sides, 4 to 6 minutes per side. Transfer browned chicken to a slow cooker.
• Cook bacon in the same skillet, turning occasionally, over medium-heat until evenly browned, about 10 minutes. Transfer bacon to the slow cooker.
• Stir red wine, chicken stock, garlic, rosemary, bay leaf, salt, and pepper into the slow cooker.
• Cook chicken mixture in the slow cooker set to Low until chicken is tender, 4 to 5 hours.

CROCK POT COQ AU VIN

Steps:

• Peel and slice garlic cloves. Cut chicken into pieces, or use thighs. Put in large bowl with bay leaves, thyme, and garlic. Pour enough wine over chicken to cover. Cover with plastic wrap and marinate in refrigerator overnight.
• Dice bacon. Fry until crisp. Remove to paper towel. Saute mushrooms in bacon drippings, adding oil or butter if needed, until they begin to brown.
• Remove chicken from marinade, reserving marinade. Pat chicken dry with paper towel. Brown chicken pieces in oil or butter, on all sides.
• Peel and slice carrots into 1/2 inch pieces. Put onions and carrots in bottom of crock pot. Add chicken, mushrooms and bacon . Stir tomato paste into 2 cups of wine marinade (with garlic pieces and bay leaves) and pour over all. Discard remaining marinade. Cover and cook on low setting 6 hours.
• Remove chicken to platter and keep warm. Stir cornstarch into 1/4 cup water and add to sauce. Turn to high and cook until thickened. (You may want to use more cornstarch, depending on how thick you want gravy.) Stir in salt and pepper to taste. Return chicken to pot and serve with mashed potatoes or rice.

COQ AU VIN (CROCK POT)

Steps:

• In large skillet saute the diced bacon and green onions until the bacon is crisp.
• Remove and drain well.
• Add chicken breasts to the skillet and brown them well on both sides.
• Remove chicken and set it aside.
• Put the onion, mushrooms, new-potatoes and garlic in crock pot.
• Add browned chicken breasts, bacon and green onions, salt, pepper, thyme and chicken broth.
• Cover and cook on LOW 8 hours or HIGH 4 hours.
• Add Burgundy Wine during last hour of cooking.

COQ AU VIN

Steps:

• Preheat the oven to 250 degrees F.
• Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
• Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
• Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
• Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

INSTANT POT® COQ AU VIN

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function, medium heat, and add bacon. Cook, stirring frequently, until browned and crisp, about 10 minutes. Remove bacon to a small bowl and set aside. Remove all but 1 tablespoon of the bacon fat.
• Cook shallot in the hot fat until soft, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Pour in 1/4 cup Pinot Noir and deglaze the pot, scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add remaining wine, 1/2 cup chicken broth, tomato paste, bay leaves, thyme, and pepper; stir well. Add 1/3 of the bacon pieces.
• Place chicken into the pot with mushrooms, pearl onions, and carrots; stir. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a warm plate. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Mix cornstarch and 2 tablespoons chicken broth together in a small bowl; stir well.
• Select Saute function. Add cornstarch mixture to the pot. Heat until this becomes slightly thickened, about 5 minutes; this will not be thick like gravy.
• Divide chicken between serving plates and ladle mixture over. Garnish with parsley and remaining bacon pieces.

CROCK-POT COQ AU VIN

Steps:

• 1. Combine wine, whiskey, chicken stock and tomato paste in a large bowl. Stir until throughly mixed together. Whisk in garlic, herbs de Provence and bay leaves.
• 2. Spray inside of crock-pot with cooking spray. Place chicken in bottom of crock-pot. Layer mushrooms then pieces of bacon ontop of chicken. Pour herb/wine mixture ontop of chicken.
• 3. Cover; cook on low setting 7 hour. To make a thicker gravy: When chicken is done, remove from crock-pot and set aside. Mix cornstarch and cold water until the consistency of glue. Slowly drizzle into hot liquid until liquid starts to thicken (note: do not use too much cornstarch as this will give you a flour or starchy flavor)