Slow Cooker Coq Au Vin Recipes
COQ AU VIN SLOW COOKER STYLE
Love making this dish! It's super easy and looks fancy when it's done. I always seem to have open red wine on hand and making this is a great way to use it up! The chicken soaks up the red wine and bacon flavor and stays tender. Garnish with fresh parsley and a rosemary sprig and enjoy!
Provided by Liz Dalton 'Lizzie'
Categories World Cuisine Recipes European French
Time 4h35m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 473.7 calories, Carbohydrate 3.9 g, Cholesterol 134 mg, Fat 18.8 g, Fiber 0.1 g, Protein 47.5 g, SaturatedFat 4.8 g, Sodium 410.7 mg, Sugar 0.9 g
SLOW COOKER COQ AU VIN
Slow Cooker Coq Au Vin has all the red wine braised chicken flavors with shallots, chicken, garlic, mushrooms and carrots in the classic French dish you love.
Provided by Sabrina Snyder
Categories Main Course
Time 8h20m
Number Of Ingredients 16
Steps:
- In a medium saucepan on high heat add the bottle of wine and boil for 15 minutes until reduced to half the amount.
- Preheat an aluminum slow cooker insert or cast iron skillet on high heat.
- Cook the bacon until crisp, then remove.
- Season the chicken with half the salt and the pepper.
- Add to the skillet and brown on each side for 4-6 minutes or until browned on each side.
- Remove the chicken from the pan and add in the mushrooms and shallots and lower the heat to medium high.
- Cook for 3 minutes, stir then cook another 3 minutes.
- Into the slow cooker add the mushrooms, shallots, garlic, carrots, half the bacon, broth*, rest of the salt, tomato paste, thyme, bay leaf, pearl onions and the reduced red wine.
- Stir all the ingredients until well mixed, nestle in the pieces of chicken and cook on low for 7 hours.
- In a small bowl mix the butter and flour and add it to the slow cooker and stir.
- Cook an additional hour or until thickened.
- Top with remaining bacon and stir before serving.
Nutrition Facts : Calories 578 kcal, Carbohydrate 22 g, Protein 29 g, Fat 41 g, SaturatedFat 14 g, Cholesterol 152 mg, Sodium 1363 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
SIMPLE SLOW COOKER COQ AU VIN
Browning the bacon, chicken and vegetables briefly before adding them to the crock pot creates deep rich flavors in both the chicken and sauce. Serve with a crusty baguette or couscous.
Time 6h20m
Yield Serves 4 to 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 430 calories, Fat 24 grams, SaturatedFat 10 grams, Cholesterol 110 milligrams, Sodium 500 milligrams, Carbohydrate 13 grams, Protein 26 grams
SLOW COOKER COQ AU VIN
Cooking time: low for 6-8 hours.
Provided by ElliotCranmer
Time 8h20m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Preheat the slow cooker on high.
- Heat the butter in a frying pan, and brown the chicken pieces on all sides. Transfer to the low cooker.
- Add the onion, garlic and bacon to the pan and fry gently until transparent.
- Stir in the flour and cook for 1 minute, then stir in the stock and wine, and bring to the boil. Add the bay leaves and bouquet garni, and season with salt and pepper. Transfer to the slow cooker.
- Cook on low for 6-8 hours.
- Discard the bay leaf and bouquet garni before serving.
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- Trim green ends from onions, leaving about 4cm (1½ inches) of stem attached; trim roots leaving onions intact. Heat half the oil in a large frying pan; cook onions, stirring, until browned all over, remove from pan. Add bacon, mushrooms and garlic to same pan; cook, stirring, until bacon is crisp, remove from pan.
- Cut chicken into 12 pieces. Heat remaining oil in same pan; cook chicken, in batches, until browned all over; drain on paper towel. Add wine to same pan; bring to the boil, stirring.
- Place chicken in a 4.5-litre (18-cup) slow cooker with onions, bacon and mushroom mixture, carrot, herbs, stock, wine mixture and paste. Cook, covered, on low, about 7 hours.
- Stir in blended cornflour and the water; cook, covered, on high, for 20 minutes or until sauce thickens slightly. Season to taste.
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5/5 (2)Total Time 3 hrs 45 minsCategory EntreesCalories 517 per serving
- Remove the chicken and vegetables from the slow cooker and arrange over the noodles or mashed potatoes, if using, on individual plates or on a large platter.
SLOW COOKER COQ AU VIN - I'D RATHER BE A CHEF
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4.5/5 (4)Total Time 3 hrs 40 minsCategory Main CourseCalories 470 per serving
- Using a heavy bottom pan, heat the olive oil over medium-high heat. Add in the bacon when the oil is hot and cook until crisp. Remove the bacon, leaving the rendered fat in the pan and set aside.
- Increase the heat to high. Add in the chicken, skin side down. Cook for 3 minutes. Check for browning. If it looks nicely browned, flip and repeat on the other side. When the chicken is browned, remove the pan from the heat. Using tongs, add the chicken to the bottom of the slow cooker, skin side down.
- Reduce the heat to medium-high and return the pan to the heat with the fat still in the pan. Add in the onions with a good pinch of kosher salt. Stir and as the onion releases its water, scrape up the browned bits from the bottom of the pan. Cook the onions, stirring occasionally, for 8-10 minutes. When cooked, use tongs to remove the onions from the pan, keeping as much fat in the pan as possible. Add the onions over the chicken in the crock pot.
- Return the pan to the heat and add in the leeks with a pinch of salt. Cook for 5-6 minutes, stirring well. If they look dry, add in olive oil. When they have browned just a bit, add them to the crock pot.
TRADITIONAL FRENCH COQ AU VIN RECIPE - 2021 - MASTERCLASS
From masterclass.com
3.1/5 (43)Category DinnerCuisine FrenchTotal Time 2 hrs 30 mins
- Season the chicken with salt and pepper. In a large bowl, combine the chicken with the wine, bay leaf, and thyme. Cover and marinate at least 30 minutes and up to one day.
- In a Dutch oven or large pot set over medium heat, cook the bacon until browned and crispy, about 10 minutes. Remove from heat and use a slotted spoon to transfer bacon to a plate lined with paper towels, reserving the fat in the Dutch oven.
- Remove the chicken from the wine marinade and pat dry with paper towels. Reserve the marinade. Return the Dutch oven to the stovetop and heat the bacon fat over medium heat until it shimmers. Add the chicken, skin side down, in a single layer and cook until golden brown, about 5 minutes. Flip and cook until brown on the other side, about 4 more minutes. (Don’t overcrowd the chicken—work in batches if necessary, adding a little olive oil if you run out of rendered bacon fat.) Transfer the seared chicken to a plate.
- Add the diced onion, carrot, and mushrooms to the Dutch oven and season with salt. Cook until the vegetables are lightly browned, about 8 minutes.
SLOW COOKER COQ AU VIN | BETTER HOMES & GARDENS
From bhg.com
5/5 (118)Calories 320 per serving
- Lightly coat an unheated large skillet with cooking spray. Preheat skillet over medium heat. Cook chicken thighs, several at a time, in the hot skillet until brown. Drain off fat.
- Place chicken thighs in a 3 1/2- or 4-quart slow cooker. Sprinkle with dry soup mix. Add mushrooms, onions, and carrots. Pour wine over all.
- Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. If desired, serve with mashed potatoes and sprinkle with parsley.
COQ AU VIN | RECIPETIN EATS
From recipetineats.com
5/5 (32)Total Time 1 hr 45 minsCategory DinnerCalories 977 per serving
- Place Chicken Marinade ingredients together in a large bowl. Cover and refrigerate for 2 hours to overnight.
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SLOW COOKER COQ AU VIN - MAGIC SKILLET
From magicskillet.com
Cuisine FrenchCategory ChickenServings 6Total Time 8 hrs 20 mins
- In a slow cooker, combine all ingredients, except cornstarch, water, and seasoning. Cover and cook on low-heat setting for 6-8 hours.
SLOW COOKER COQ AU VIN RECIPE | REAL SIMPLE
From realsimple.com
5/5 (8)Total Time 6 hrs 30 minsServings 6Calories 344 per serving
- Cook bacon in a large skillet over medium, stirring occasionally, until crispy and fat has rendered, 8 to 10 minutes. Transfer to slow cooker using a slotted spoon; reserve drippings in skillet. Increase heat to medium-high.
- Season chicken with ½ teaspoon salt and the pepper. Cook chicken, skin side down, until skin is golden brown and crispy, 7 to 8 minutes. Transfer chicken to a plate; reserve drippings in skillet. Add flour and cook, whisking constantly, until slightly darkened, about 2 minutes. Add wine and cook, scraping up browned bits from bottom of skillet, until reduced by half, about 6 minutes. Pour into slow cooker.
- Stir broth, thyme sprigs, and remaining ¾ teaspoon salt into slow cooker. Arrange chicken, skin side up, on top of mixture. Cover and cook on low until chicken is tender, about 5½ hours. Top with thyme leaves and serve with egg noodles.
SLOW COOKER COQ AU VIN WITH PARMESAN MASHED POTATOES ...
From halfbakedharvest.com
4.2/5 (360)Total Time 4 hrs 30 minsServings 6Calories 547 per serving
- 1. Rub the chicken with thyme and a pinch each of salt and pepper. Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove the bacon and reserve for later.2. To the skillet, add the chicken and sear until golden brown on both sides, about 3 minutes per side. Remove the chicken from the skillet. To the same skillet, add the onion, cook 5 minutes, then remove from the heat and place in the slow cooker. Add the garlic, carrots, mushrooms, tomato paste, red wine, broth, and bay leaves. Season with salt and pepper. Stir to combine. Add the chicken, skin side facing up. 3. Slice the top portion of the garlic head off. Poke holes in the potatoes using a fork and place on top of the chicken. Arrange the thyme sprigs and garlic around the potatoes. Cover and cook on low for 5-6 hours or on high for 3-4 hours. 4. During the last 30 minutes of cooking, remove the potatoes and garlic, let cool slightly. Continue cooking the chicken with the lid off to thicken the sa
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JULIA CHILD'S COQ AU VIN - THE ENDLESS MEAL®
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4.8/5 (70)Calories 540 per servingCategory Dinner
- Place the chicken thighs and drumsticks in a medium-sized bowl and pour the wine, chicken stock, and (if using) the brandy over the top. Prep the vegetables.
- Add the bacon to a large skillet or braiser over medium-high heat. Cook until the bacon is crispy, about 8 minutes, then remove it from the pan with a slotted spoon.
- Remove the chicken from the wine marinade (save the wine) and dry the chicken with paper towels. Working in 2 batches if needed, place the chicken in the pan, skin side down. Sear until it is golden on both sides (about 5 minutes each side) then remove the chicken from the pan. Pour all but 2 tablespoons of the bacon/chicken oil into a heatproof dish and set it aside.
- Add the sliced onion and carrots to the pan and let them cook until the onion is golden brown, about 7-8 minutes. Add the garlic to the pan and let it cook for 1 minute.
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