Diane Balch of Simple Living and Eating banishes purple chicken in her flavorful coq au vin recipe, adapted for the slow-cooker. Here, Balch adapts a classic version of the French dish from Northern France using an Alsatian riesling for flavor.
For more recipes like this one visit Simple Living and Eating.
- 4 slices of bacon, crisped
- 1 Tablespoon melted butter
- 1 Teaspoon corn starch
- 1 Teaspoon dried thyme
- 1 Teaspoon salt
- 1 Teaspoon pepper
- 2 Cups white wine, such as reisling
- 3 garlic cloves, minced
- 1 bay leaf
- 2 small potatoes, peeled and chopped into small cubes
- 3 shallots, chopped
- 2 celery stalks, chopped
- 2 large carrots, chopped
- 8 Ounces baby cremini mushrooms, stems removed, crumbled
- 2 Tablespoons fresh parsley, chopped
- 1.5-2 Pounds boneless, skinless chicken thighs
- 1-3 Tablespoon crème fraîche
- Egg noodles, for serving
Crisp the bacon.
While bacon is frying whisk together the butter, cornstarch, thyme, salt, and pepper.
Whisk in wine and garlic. Stir in bay leaf. Set aside.
Layer in a large Crock-Pot: potatoes, shallots, celery, carrots, chicken, bacon, mushrooms, and top with parsley. Do not stir.
Pour wine seasoning mixture over chicken and vegetables.
Cook on low for 4 to 6 hours.
When the chicken is cooked, remove about a cup of wine and whisk 1 to 3 tablespoons of crème fraîche into the wine. Pour it back into the Crock-Pot and stir.
Serve over egg noodles.