Slow cooker coq au vin
- Number of Servings: 4
Ingredients
400g/14oz shallots, peeled and left whole; or large diced onion.2 carrots, cut into chunky pieces, about 2½cm/1in2 sticks celery, cut into 1cm/½in slicessalt and freshly ground black pepper3 strips smoked, bacon or dry-cured lardons2 tbsp plain flour4 chicken legs, drumsticks1 fresh bay leaffew sprigs fresh thyme, or 1 tsp dried2 garlic cloves, crushed1 tbsp tomato purée300ml/½pt full-bodied red wine100ml/3½fl oz good quality chicken stock150g/5½oz button or crimini mushrooms, or larger mushrooms cut in half15 g dried mushrooms (whatever is your favourite flavour)
Preparation method
1. Put the shallots, carrots and celery into a slow cooker, and season.
If using onion, cut to a large dice and brown for 2 minutes. Transfer to slowcooker. If cooking in a non-stick pan, add a touch of water.
Season mixture with salt and freshly ground black pepper.
Cut the bacon into pieces (called lardon). Fry the lardons in a large frying pan over a low heat for 10 minutes until crisp, golden and the fat has run from the meat. Remove from the pan and tip fat into a heatproof bowl.
2. Meanwhile, skin the chicken. Put the flour into a food bag or bowl, season with salt and freshly ground pepper, then toss the chicken pieces in the flour to coat.
3. Fry the floured chicken in the residual bacon fat until golden-brown, about five minutes each side. Put the chicken on top of the vegetables in the slow cooker and scatter with the lardons, bay leaf and thyme sprigs.
4. Heat chicken stock on stove, or in microwave. Soak dried mushrooms in stock for 5 minutes.
5. Add the garlic and tomato purée to frying pan. Cook for a minute, then add the wine and bring to the boil for two minutes. Add the mushroom/stock mixture, return to the boil, season with salt and freshly ground black pepper, then pour over the meat and vegetables.
6. Cover with the lid then cook on low for six hours, until the chicken is very tender.
7. Just before serving, heat no more than 1 tablespoon of oil/or bacon fat in a frying pan and fry the mushrooms over a high heat, until golden-brown. Scatter over the chicken and serve.
Serving Size: approximately 2 Legs and 3/4cup of veg mixture.
Number of Servings: 4
Recipe submitted by SparkPeople user JWOURMS.
1. Put the shallots, carrots and celery into a slow cooker, and season.
If using onion, cut to a large dice and brown for 2 minutes. Transfer to slowcooker. If cooking in a non-stick pan, add a touch of water.
Season mixture with salt and freshly ground black pepper.
Cut the bacon into pieces (called lardon). Fry the lardons in a large frying pan over a low heat for 10 minutes until crisp, golden and the fat has run from the meat. Remove from the pan and tip fat into a heatproof bowl.
2. Meanwhile, skin the chicken. Put the flour into a food bag or bowl, season with salt and freshly ground pepper, then toss the chicken pieces in the flour to coat.
3. Fry the floured chicken in the residual bacon fat until golden-brown, about five minutes each side. Put the chicken on top of the vegetables in the slow cooker and scatter with the lardons, bay leaf and thyme sprigs.
4. Heat chicken stock on stove, or in microwave. Soak dried mushrooms in stock for 5 minutes.
5. Add the garlic and tomato purée to frying pan. Cook for a minute, then add the wine and bring to the boil for two minutes. Add the mushroom/stock mixture, return to the boil, season with salt and freshly ground black pepper, then pour over the meat and vegetables.
6. Cover with the lid then cook on low for six hours, until the chicken is very tender.
7. Just before serving, heat no more than 1 tablespoon of oil/or bacon fat in a frying pan and fry the mushrooms over a high heat, until golden-brown. Scatter over the chicken and serve.
Serving Size: approximately 2 Legs and 3/4cup of veg mixture.
Number of Servings: 4
Recipe submitted by SparkPeople user JWOURMS.
Nutritional Info Amount Per Serving
- Calories: 347.6
- Total Fat: 11.0 g
- Cholesterol: 92.9 mg
- Sodium: 512.6 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 3.6 g
- Protein: 29.8 g
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