Recipes Main Courses Poultry and Game Slow-Cooker Coq au Vin

Slow-Cooker Coq au Vin

Slow-Cooker Coq au Vin is rated 5.0 out of 5 by 8.
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Prep Time: 15 minutes
Cook Time: 180 minutes
Servings: 6

Here, this traditional dish from Burgundy is prepared in a Cuisinart multicooker, which allows you to brown the chicken and then cook it slowly in the same vessel until the meat is exceptionally tender.

Ingredients:

  • 1 bottle (750ml) Pinot Noir
  • 5 fresh flat-leaf parsley sprigs, plus 2 Tbs. finely chopped parsley
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1/2 leek (cut lengthwise)
  • 6 oz. thick-cut bacon, cut into 1/2-inch dice
  • 3 1/4 lb. whole chicken legs
  • Kosher salt and freshly ground pepper, to taste
  • 1 lb. small button mushrooms
  • 3/4 lb. shallots, halved
  • 1 Tbs. unsalted butter
  • 3 garlic cloves, minced
  • 2 Tbs. tomato paste
  • 2 Tbs. all-purpose flour
  • 1 3/4 cups chicken broth
  • 3/4 lb. carrots, peeled and cut into 2-inch pieces

Directions:

In a large saucepan over high heat, boil the wine until reduced by half, about 15 minutes. Place the parsley sprigs, thyme sprigs and bay leaf against the cut side of the halved leek and tie with kitchen twine. Set aside.

Preheat a Cuisinart multicooker on the brown/sauté setting to 350°F. Add the bacon and cook until crisp, about 10 minutes. Transfer to a paper towel-lined plate to drain. Discard all but 2 Tbs. of the fat from the insert. Season the chicken with salt and pepper. Increase the heat to 450°F. Working in batches, brown the chicken, turning once, 8 to 10 minutes per batch. Transfer to a plate.

Discard all but 2 Tbs. of the fat from the insert. Add the mushrooms and cook, stirring occasionally, until they are beginning to brown, 6 to 8 minutes. Add the shallots and cook, stirring, for 2 minutes. Transfer to a bowl.

Melt the butter in the insert. Add the garlic, tomato paste and flour and cook, stirring constantly, for 1 minute. Whisk in the reduced wine and the broth and bring to a simmer. Add the bacon, chicken, mushroom mixture, carrots and bouquet garni. Set the multicooker on the slow cook-high setting, cover and cook until the chicken is fork-tender, about 2 hours.

Transfer the chicken to a plate. Skim the fat off the sauce. Set the multicooker on the brown/sauté setting to 400°F. Cook, stirring occasionally, until the sauce is thickened, 6 to 8 minutes. Discard the bouquet garni and adjust the seasonings with salt and pepper. Return the chicken to the insert. Garnish with the chopped parsley and serve immediately. Serves 4 to 6.

Adapted from Canal House Cooking, Vol. 2, by Christopher Hirsheimer & Melissa Hamilton.

Rated 5 out of 5 by from Multi-Function Slow Cooker Coq-Au-Vin This was absolutely delicious. Since there was no mention of the leek in the directions, I inserted the leek with the bay leaf, parsley stems attached with twine. Since I had no fresh thyme I substituted 1/2 tsp. dry thyme inside the leek. After dish was done I disposed of the leek. I used a combination of shallots and whole peeled pearl onions. The sauce should not be thick. Can also pour a little over the mashed potatoes. Preparation time is about one hour. Once that's done, you can forget it for 2 hours in the slow cooker. The only other pot I had to use was the sauce pan to reduce the wine. Truly exquisite and there was no need to add salt or pepper.
Date published: 2016-11-07
Rated 5 out of 5 by from Probably good, but confused Hasn't come out of the cooker yet, and I want to know...when do you put in the leeks? They are mentioned once and never mentioned again. Just assumed they went in the pot with the others. Additionally, the fat reserved to cook the chicken ended up boiling mine a bit due to the amount of water released and the size of the pan...be wary of that possibility. But I think it'll turn out great! Just some tips/questions for the road.
Date published: 2016-08-30
Rated 5 out of 5 by from More work than I expected, but an excellent dish I use a slow cooker when I don't have time to cook, so I was surprised how much effort was required for this recipe. I don't have the Cuisinart model referenced so I did most the work outside the slow cooker. It took me just under 2 hrs to do all the prep before placing everything in the cooker and I had to cook a little over 2 1/2 hrs on high before the chicken was done. I put the chicken skin side up in the broiler for 5 min while I thickened the sauce at the end, otherwise the skin was a bit soggy ... I may not have allowed enough time during the upfront browning. When I make this next, I will use a bag of baby carrots - quicker and the thickness will cook through better I think. Also the shallots were still a bit crisp, I will cut them into smaller pieces. I served this with whipped potatoes and I can't imagine it otherwise. Overall I really liked this recipe, but due to prep time required it'll be a weekend or special occasion dinner only.
Date published: 2013-02-20
Rated 5 out of 5 by from Great meal in a great product! I used the All-Clad Slow cooker to prepare this recipe and it worked wonderfully! A good depth of flavor and chicken cooked perfectly.
Date published: 2012-10-06
Rated 5 out of 5 by from Best meal I've ever made I love to cook, and this is - by far - the best meal I've ever made. My husband declared that this meal has completely transformed his opinion of French food (from negative to positive). I prepared this on the stove-top in our cast-iron casserole dish, and then placed it (covered) in the oven at 350 for an hour and a half. The chicken was fall-off-the-bone tender and loaded with flavor. Served with mashed potatoes. Delicious!
Date published: 2012-09-13
Rated 5 out of 5 by from VERY PLEASING, GOOD FOR CHANGE We cooked this in a counter top skillet and a skillet/crockpot combo. Will not use the crockpot again. The counter top skillet kept the flavors strong while the crockpot diminshed the flavor to a point of flavorlessness. If cooked in the skillet I would recommened to anyone, very tasteful. Definitely going in my keep box.
Date published: 2012-09-05
Rated 5 out of 5 by from A Big, Big Hit This was a winner for my family of six. I don't have a All-Clad slow cooker, so I just make it on the stove top and transfered all the ingredients to my crock-pot for the simmer. When I make it again, I think I will just make it in my dutch oven, the crock pot didn't get hot enough to thicken the liquid at the end--I ended up pouring the liquid into a sauce pan at the end to reduce it. The finished product was fantastic! Nicely layered flavors. I served it with mashed potatoes and bread. Plus, my house smelled amazing.
Date published: 2012-08-28
Rated 5 out of 5 by from Everyone loved it I made it a day ahead of time, found no fat to skim off, and just reheated it. Everyone thought it was delicious. Whoda thought that mushrooms could survive 15 minutes in hot fat. But they did. I made the parts in a cast iron skillet and then just transferred everything to my Le Creuset pot and cooked it in the oven at 300° for two hours. The carrots wrinkled. Maybe they ought to go in only for the last hour. Don't worry about all those shallots. They disappear into the glop. The recipe doesn't tell you what to serve it with but I'd suggest rice--to absorb that delicious "gravy."
Date published: 2012-08-12
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