Slow-Cooker Coq Au Vin
If ever a dish was meant for the slow cooker, this should be it.
Why This Recipe Works
Julia Child put this dish (with all of the components cooked separately) on the American food map in the early 1960s. For an easier version made in the slow cooker, we first browned flavorful chicken thighs in a skillet and then transferred them to the slow cooker. Next, we crisped bacon in the skillet and set it aside so that it would still be crispy when we added it back at the end of cooking. Though we discarded most of the fat from the chicken and bacon to control greasiness, we used a bit of it to help build a quick sauce, sautéing mushrooms in ¼ cup of the combined fat before adding tomato paste, garlic, and flour to the skillet. Just 1 3/4 cups of dry red wine was all we needed to finish our sauce, and dried thyme added some depth. After 6 to 8 hours on low, our Slow-Cooker Coq au Vin was ready to be topped with minced fresh parsley and pieces of crispy bacon.
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