Slow Cooker Coq au Vin (Wine-Braised Chicken)

This classic French dish requires a little prep work, but once that’s done you can set it and forget it, unlike traditional coq au vin recipes. 4 bone-in, skin-on chicken thighs 4 bone-in, skin-on chicken

drumsticks

Salt and pepper, to taste 3 tablespoons all-purpose flour 4 slices bacon, roughly chopped 3 tablespoons unsalted butter,

divided use

1 (12-ounce) package white or baby

Bella mushrooms, quartered 2 carrots, peeled and chopped into

1-inch pieces

1 cup fresh or frozen pearl onions

(see note)

2 cloves garlic, chopped 1⁄2 cup low-sodium chicken broth 1 1⁄2 cup red wine 1⁄2 teaspoon dried thyme leaves 1 ⁄4 teaspoon ground black pepper, plus more to taste

Instructions:

Arrange chicken on a baking sheet and season with salt and pepper. Lightly coat the chicken with flour on all sides.

Heat a large skillet over medium heat. Add the bacon and cook until golden and just crisp, about 3 minutes. Drain the bacon on paper towels and set aside.

Melt 2 tablespoons of the butter in same skillet over medium-high heat. Add the chicken and cook until lightly browned all over, about 3 minutes per side. Transfer chicken to a large plate as done and set aside.

Melt the remaining 1 tablespoon of butter in same skillet. Add the mushrooms and cook until edges begin to brown, 3-5 minutes. Add the carrots, onions and garlic and cook until the vegetables just begin to soften.

Transfer the vegetables and broth to crock pot. Arrange the chicken pieces on top. Sprinkle the bacon over chicken. Add the wine and thyme. Cover and cook on low for 6-7 hours. Season with salt and pepper, then serve.

Note:

Fresh pearl onions must be peeled before using. The easiest way to do that is to trim the root ends and blanch the onions in boiling water for 1 minute. Dunk the onions in a bath of ice water to cool. Once cool enough to handle, just pinch the onions and they’ll pop out of their skins from the trimmed root ends.

Makes 4 servings