Zen of Slow Cooking
Servings:
4-6
Prep time:
00:20
Coq au Vin is a french dish made with chicken and red wine.
Ingredients
- 2 1/2 lbs bone-in, skin on chicken thighs
- 2 tbsp flour (can sub GF flour)
- 1/2 tsp salt
- 2 tbsp olive oil
- 4 thick slices bacon, cut into 1″pieces
- 12 baby onions, peeled
- 2 tsp (4 cloves) garlic, minced
- 8oz pack mushrooms, sliced
- 1 tbsp tomato paste
- Coq au Vin blend
- 1/4 cup (2 fl oz) cognac or brandy (optional)
- 1-3/4 cups (14 fl oz) red wine (can also substitute 1 cup chicken broth for 1 cup of the red wine)
- to serve : creamy mashed potatoes, fresh green salad with toasted walnuts & French dressing, crusty bread to mop up the sauce
Instructions
- Slow Cook: 1) Toss the chicken in flour and salt to coat. 2) Heat the oil in a skillet on medium; brown the chicken for 3 minutes; transfer the chicken to the cooker with the remaining flour. 3) In the same skillet, sauté the bacon, onions, garlic, and mushrooms for 2 minutes; add the mixture to the cooker. 4) Stir in the garlic and tomato paste, sprinkle in the Coq Au Vin blend and add the cognac and wine/broth; stir and cover. 5) Cook on LOW: 7-8 hours or HIGH: 3-4 hours.
- Pressure Cook: 1) Toss the chicken in the flour and salt to coat. 2) In the cooker heat half of the oil on sauté function and brown chicken for 3 minutes; remove and set aside on a plate. 3) Add the bacon, onion, garlic, and mushrooms to pot and sauté for 2 minutes. 4) Stir in the tomato paste, sprinkle in the Coq Au Vin blend & add the cognac and wine/broth 5) Return the chicken pieces to the cooked and stir making sure to scrape any bits from the bottom of the pot 6) Secure the cooker lid and pressure valve to Sealing; press the Manual button and adjust the cook time to 15 minutes. 7) Turn the dial to Venting and use Quick Pressure Release.
- Dutch Oven: Toss the chicken in flour and salt to coat. 2) Heat the oil in a the Dutch oven on medium; brown the chicken for 3 minutes; transfer the chicken to a plate 3) Add the bacon, onions, garlic, and mushrooms to the pot and sauté for 2 minutes. 4) Stir in the tomato paste, sprinkle in the Coq Au Vin blend & add the cognac and wine/broth 5) Return the chicken pieces to the pot and stir making sure to scrape any bits from the bottom. 6) Put the lid on and cook on a medium heat for 45 - 50 minutes, maintaining a low bubble.
Tips
Pairing Recommendation - a peppery Pinot Noir or a French Burgundy.
Substitutions - (1) Scale down the wine content for younger palates & sub 1 cup of the wine for chicken broth. (2) Choose a whole chicken weighing 3 1/2 lbs and ask your butcher to portion it for you.
Recommended Wine for cooking - a French Côtes du Rhone is neither sweet nor bitter, producing a well rounded sauce
Sides: Serve with creamy mashed potatoes, fresh green salad with toasted walnuts & French dressing, crusty bread to mop up the sauce
