Coq Au Vin Crock Pot Recipes

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.

Steps:

• Preheat the oven to 250 degrees F.
• Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
• Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
• Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
• Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

Steps:

• In large skillet saute the diced bacon and green onions until the bacon is crisp.
• Remove and drain well.
• Add chicken breasts to the skillet and brown them well on both sides.
• Remove chicken and set it aside.
• Put the onion, mushrooms, new-potatoes and garlic in crock pot.
• Add browned chicken breasts, bacon and green onions, salt, pepper, thyme and chicken broth.
• Cover and cook on LOW 8 hours or HIGH 4 hours.
• Add Burgundy Wine during last hour of cooking.

Steps:

• 1. Combine wine, whiskey, chicken stock and tomato paste in a large bowl. Stir until throughly mixed together. Whisk in garlic, herbs de Provence and bay leaves.
• 2. Spray inside of crock-pot with cooking spray. Place chicken in bottom of crock-pot. Layer mushrooms then pieces of bacon ontop of chicken. Pour herb/wine mixture ontop of chicken.
• 3. Cover; cook on low setting 7 hour. To make a thicker gravy: When chicken is done, remove from crock-pot and set aside. Mix cornstarch and cold water until the consistency of glue. Slowly drizzle into hot liquid until liquid starts to thicken (note: do not use too much cornstarch as this will give you a flour or starchy flavor)

Steps:

• -Measure 1 cup of the red wine and set aside for later use.
• -Mix the leftover wine with the beef soup base and whisk together until well combined. Pour into 6 quart crockpot.
• -Put all other ingredients into crockpot.
• -Cook on low for 8 hours.
• -Carefully take out chicken (it will be falling apart) and set aside.
• -Strain out all solids from the crock and throw away. Strain the juices into a saucepan.
• -Add the reserved 1 cup of wine into the saucepot and boil for 15 minutes until thickened and syrupy.
• -Put the thickened sauce and the chicken back into warm crockpot until ready to serve.

Steps:

• Coat the inside of a 5-to-6-quart slow cooker pot with cooking spray.
• Combine the wine, tomato paste, flour, herbes, salt and pepper. Whisk until smooth.
• Add the chicken, onions, mushrooms, bacon, and garlic. Stir to coat the chicken with the sauce.
• Cover and cook the chicken on LOW heat setting for 5 to 6 hours.
• Note: Can be cooked on the HIGH setting for 2 1/2 to 3 hours.