Slow-Cooker Coq au Vin

From The Best Slow and Easy Recipes

Why this recipe works:

For our slow-cooker coq au vin recipe, we chose bone-in thighs and breasts, removing the skin to avoid a greasy sauce. To develop more intense flavor, we sautéed our vegetables in bacon fat as opposed to vegetable oil. Next, we reduced the red wine in a skillet with the aromatics. We found… read more

For our slow-cooker coq au vin recipe, we chose bone-in thighs and breasts, removing the skin to avoid a greasy sauce. To develop more intense flavor, we sautéed our vegetables in bacon fat as opposed to vegetable oil. Next, we reduced the red wine in a skillet with the aromatics. We found that instant tapioca, stirred in at the onset of cooking, worked magically to thicken the sauce for our slow-cooker coq au vin recipe. We found it best to brown the mushrooms and pearl onions separately, then stir them in at the end, just before serving.

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Serves 6 to 8

Regular bacon can be substituted for the thick-cut bacon. A $7 to $10 bottle of medium-bodied red table wine made from a blend of grapes, such as a Côtes du Rhône, will work well here.

Ingredients

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