Slow-Cooker Chicken Coq Au Vin Blanc

4.6 from 5 ratings

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.

Servings

servings

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 cup 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 ounce baby cremini mushrooms, stems removed, crumbled
2 tablespoon fresh parsley, chopped
1.5-2 pound 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.