Slow Cooker Coq Au Vin

• portions: 5 servings
• temps actif: 20 minutes
• temps total: 8 hours 20 minutes

Ingrédients

1 bottle Pinot Noir

8 ounces thick-cut bacon (diced)

5 chicken thighs (skin on and bone-in)

1 teaspoon Kosher salt (divided)

1/2 teaspoon coarse ground black pepper

1 pound crimini mushrooms (halved)

3 shallots (quartered)

3 garlic cloves (minced)

5 carrots (peeled and cut into 1 inch chunks)

2 cups chicken broth

3 tablespoons tomato paste

5 fresh thyme sprigs

2 bay leaves

1/2 pound white pearl onions (peeled)

2 tablespoons butter (unsalted)

2 tablespoons flour

Instructions

Heat

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, leaving at least 2 tablespoons of bacon fat in the pan.

Season the chicken with half the salt and the pepper.

Brown

Add to the skillet and brown on each side for 4-6 minutes or until browned on each side.

Transfer

Remove the chicken from the pan and add in the mushrooms and shallots and lower the heat to medium high.

Saute

Cook for 3 minutes, stir then cook another 3 minutes.

Combine

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.

Cook

Stir all the ingredients until well mixed, nestle in the pieces of chicken, cover and cook on low for 7 hours.

Mix

In a small bowl mix the butter and flour and add it to the slow cooker and stir.

Thicken

Cook an additional hour covered or until thickened.

Serve

Top with remaining bacon and stir before serving.

Nutrition

• Calories: 580 kcal
• Lipides Totaux: 42 g
• Lipides Saturés: 14 g
• Lipides Insaturés: 24 g
• Acides Gras Trans: 0.3 g
• Cholestérol: 155 mg
• Sodium: 1365 mg
• Glucides Totaux: 23 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 9 g
• Protéines: 29 g