Slow-Cooker Chicken Coq au Vin Blanc

Diane Balch of Simple Living and Eating banishes purple chicken in her flavorful coq au vin recipe
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Slow-Cooker Chicken Coq au Vin Blanc

Diane Balch

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.

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Ingredients

  • 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

Directions

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.

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.