Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Conner Family Recipes

    Slow Cooker Coq Au Vin

    Chicken
    French
    Made
    Slow Cooker
    ​

    5 servings

    doses

    20 minutes

    tempo ativo

    8 hours 20 minutes

    tempo total
    Começar a Cozinhar

    Ingredientes

    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

    Instruções

    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.

    Informação Nutricional

    Tamanho da Dose

    -

    Calorias

    580 kcal

    Gordura Total

    42 g

    Gordura Saturada

    14 g

    Gordura Insaturada

    24 g

    Gordura Trans

    0.3 g

    Colesterol

    155 mg

    Sódio

    1365 mg

    Carboidratos Totais

    23 g

    Fibra Alimentar

    4 g

    Açúcares Totais

    9 g

    Proteína

    29 g

    5 servings

    doses

    20 minutes

    tempo ativo

    8 hours 20 minutes

    tempo total
    Começar a Cozinhar

    Pronto para começar a cozinhar?

    Recolha, personalize e partilhe receitas com o Umami. Para iOS e Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Termos • Privacidade • FAQ

    • Make primary photo
    • Delete photo

    Ingredientes

    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

    Instruções

    1

    Heat

    2

    In a medium saucepan on high heat add the bottle of wine and boil for 15 minutes until reduced to half the amount.

    3

    Preheat an aluminum slow cooker insert or cast iron skillet on high heat.

    4

    Cook the bacon until crisp, then remove, leaving at least 2 tablespoons of bacon fat in the pan.

    5

    Season the chicken with half the salt and the pepper.

    6

    Brown

    7

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

    8

    Transfer

    9

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

    10

    Saute

    11

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

    12

    Combine

    13

    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.

    14

    Cook

    15

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

    16

    Mix

    17

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

    18

    Thicken

    19

    Cook an additional hour covered or until thickened.

    20

    Serve

    21

    Top with remaining bacon and stir before serving.