SLOW COOKER COQ AU VIN
This is a recipe attributed to Reese Witherspoon that was printed in the December 2008 issue of Good Housekeeping. There's another recipe of hers on 'Zaar that was apparently from Ellen Degeneres' website but for some reason this one is slightly different. I'm posting it here so I won't misplace it.
Provided by Chilicat
Categories Whole Chicken
Time 6h15m
Yield 1 chicken, 4 serving(s)
Number Of Ingredients 10
Steps:
- In 12-inch skillet, cook bacon on medium. With slotted spoon, transfer bacon to 4 1/2- to 6-quart slow cooker bowl. Pour off all but 1 tablespoon fat from skillet; add chicken and brown on medium-high. Pour off fat.
- Add mushrooms, onions, and garlic to slow cooker; top with chicken. Add wine, rosemary, and salt to skillet; heat to boiling. Pour over chicken.
- Cover slow cooker; cook on low 6 hours, until chicken is thoroughly cooked. Transfer chicken and vegetables to platter; keep warm.
- Pour sauce into saucepan. In cup, blend water and cornstarch; stir into sauce. Heat until sauce thickens and boils, stirring constantly. Boil sauce 1 minute; pour over chicken.
Nutrition Facts : Calories 838.1, Fat 60.6, SaturatedFat 18.5, Cholesterol 211.1, Sodium 861.3, Carbohydrate 14.4, Fiber 2.6, Sugar 3.6, Protein 51.4
CROCK POT COQ AU VIN
Make and share this Crock Pot Coq Au Vin recipe from Food.com.
Provided by Outta Here
Categories Chicken
Time P1DT6h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Peel and slice garlic cloves. Cut chicken into pieces, or use thighs. Put in large bowl with bay leaves, thyme, and garlic. Pour enough wine over chicken to cover. Cover with plastic wrap and marinate in refrigerator overnight.
- Dice bacon. Fry until crisp. Remove to paper towel. Saute mushrooms in bacon drippings, adding oil or butter if needed, until they begin to brown.
- Remove chicken from marinade, reserving marinade. Pat chicken dry with paper towel. Brown chicken pieces in oil or butter, on all sides.
- Peel and slice carrots into 1/2 inch pieces. Put onions and carrots in bottom of crock pot. Add chicken, mushrooms and bacon . Stir tomato paste into 2 cups of wine marinade (with garlic pieces and bay leaves) and pour over all. Discard remaining marinade. Cover and cook on low setting 6 hours.
- Remove chicken to platter and keep warm. Stir cornstarch into 1/4 cup water and add to sauce. Turn to high and cook until thickened. (You may want to use more cornstarch, depending on how thick you want gravy.) Stir in salt and pepper to taste. Return chicken to pot and serve with mashed potatoes or rice.
COQ AU VIN SLOW COOKER STYLE
Love making this dish! It's super easy and looks fancy when it's done. I always seem to have open red wine on hand and making this is a great way to use it up! The chicken soaks up the red wine and bacon flavor and stays tender. Garnish with fresh parsley and a rosemary sprig and enjoy!
Provided by Liz Dalton 'Lizzie'
Categories French Recipes
Time 4h35m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium-high heat. Working in batches, cook chicken breasts in hot oil until browned on both sides, 4 to 6 minutes per side. Transfer browned chicken to a slow cooker.
- Cook bacon in the same skillet, turning occasionally, over medium-heat until evenly browned, about 10 minutes. Transfer bacon to the slow cooker.
- Stir red wine, chicken stock, garlic, rosemary, bay leaf, salt, and pepper into the slow cooker.
- Cook chicken mixture in the slow cooker set to Low until chicken is tender, 4 to 5 hours.
Nutrition Facts : Calories 473.7 calories, Carbohydrate 3.9 g, Cholesterol 134 mg, Fat 18.8 g, Fiber 0.1 g, Protein 47.5 g, SaturatedFat 4.8 g, Sodium 410.7 mg, Sugar 0.9 g
SLOW COOKER COQ AU VIN
Cooking time: low for 6-8 hours.
Provided by ElliotCranmer
Time 8h20m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Preheat the slow cooker on high.
- Heat the butter in a frying pan, and brown the chicken pieces on all sides. Transfer to the low cooker.
- Add the onion, garlic and bacon to the pan and fry gently until transparent.
- Stir in the flour and cook for 1 minute, then stir in the stock and wine, and bring to the boil. Add the bay leaves and bouquet garni, and season with salt and pepper. Transfer to the slow cooker.
- Cook on low for 6-8 hours.
- Discard the bay leaf and bouquet garni before serving.
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- Heat a small, non-stick skillet over medium-high. Add the chicken breast and sear on all sides, 2-3 minutes, until golden. Remove and place into a 3 quart slow cooker.
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- Season the chicken with salt and pepper. In a large bowl, combine the chicken with the wine, bay leaf, and thyme. Cover and marinate at least 30 minutes and up to one day.
- In a Dutch oven or large pot set over medium heat, cook the bacon until browned and crispy, about 10 minutes. Remove from heat and use a slotted spoon to transfer bacon to a plate lined with paper towels, reserving the fat in the Dutch oven.
- Remove the chicken from the wine marinade and pat dry with paper towels. Reserve the marinade. Return the Dutch oven to the stovetop and heat the bacon fat over medium heat until it shimmers. Add the chicken, skin side down, in a single layer and cook until golden brown, about 5 minutes. Flip and cook until brown on the other side, about 4 more minutes. (Don’t overcrowd the chicken—work in batches if necessary, adding a little olive oil if you run out of rendered bacon fat.) Transfer the seared chicken to a plate.
SLOW COOKER COQ AU VIN - SAVOR THE BEST
From savorthebest.com
- In a heavy-bottomed skillet set on medium heat, cook the bacon until crisp. Transfer to a paper towel-lined plate to drain.
- Add the peeled onions to the rendered fat in the skillet and brown the lightly. Remove the onions with a slotted spoon and add to the slow cooker insert.
- Season the chicken with the salt and pepper and, working in batches, brown to a rich, golden brown. Using tongs, remove to a plate as they brown and continue until all the chicken has been browned.
SLOW COOKER COQ AU VIN - BUTTER & BAGGAGE
From butterandbaggage.com
- Pat chicken dry and season with salt and pepper. In a large skillet, heat oil over medium-high heat and add chicken, skin side down. Cook until well browned, 7-10 minutes and transfer skin side up to the slow cooker. Add onions to the slow cooker.
- Add bacon to the skillet and cook until crispy. Using a slotted spoon remove to a paper towel lined plate. Pour out all but 1/4 cup of the bacon and chicken fat and add mushrooms to the skillet. Cook until browned about 5-7 minutes.
- Stir in flour, tomato paste, garlic and thyme and cook for about a minute. Add wine and bring to a simmer. Pour sauce over chicken in slow cooker. Cover and cook until chicken is tender, 4-6 hours on high or 6-8 hours on low. When ready to serve, remove chicken to a serving plate and spoon over sauce. Top with bacon and parsley.
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- Arrange chicken on a large sheet of waxed paper. Season both sides with salt and pepper. Lightly coat chicken all over with flour and set aside.
- Heat a large nonstick skillet over medium heat. Add bacon and cook until golden and just crisp, 3 minutes. Drain bacon on paper towels and set aside. Discard drippings and wipe out skillet. Melt 2 tablespoons butter in same skillet over medium high heat. Add chicken and cook until lightly browned all over, about 3 minutes per side. Transfer chicken to a large plate as done and set aside.
- Melt remaining 1 tablespoon butter in same skillet. Add mushrooms and cook until edges begin to brown, 3 to 5 minutes. Add carrots, onions, garlic and salt and cook until vegetables just begin to soften. Transfer vegetables and broth to crock pot. Arrange chicken on top. Sprinkle bacon over chicken. Add wine and thyme sprigs. Cover and cook on low for 6 to 7 hours. Season with salt and pepper, then serve.
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