Coq au vin, as it is called in France, is one of the great dishes in the world and all it takes to create it is a whole chicken, half a bottle of wine and a few vegetables. A slow cooker makes things even easier, but a good old-fashioned casserole will do the trick for this classic red wine chicken recipe, too.
365 calories, 11 g fat (4 g saturated), 590 mg sodium
For 4 people
You will need
2 slices of bacon, chopped
1 whole chicken, cut into 8 pieces (or 11⁄2 lbs drumsticks and thighs)
Salt and black pepper to taste
2 cups of red wine
2 cups low sodium chicken broth
1 bag of frozen pearl onions
2 bay leaves
2 garlic cloves, peeled and crushed
8 oz button mushrooms, quartered
1 tablespoon of butter
1 tablespoon of flour
How to do it
- Cook the bacon in a large cast iron skillet or sauté pan until crisp. Reserve.
- Discard all but a thin film of bacon fat from the pan.
- Season the chicken all over with S&P.
- Add to the pan and cook, 7 to 10 minutes, until golden brown. (Work in batches if necessary; overcrowding will prevent it from browning well.)
- Transfer the chicken to the base of a slow cooker.
- Add the wine to the pan and use a wooden spoon to scrape the browned lumps from the bottom.
- Pour the wine over the chicken, then add the reserved bacon, broth, onions, bay leaves and garlic, along with another good pinch of salt and pepper.
- Cook on high power for at least 2 hours (or on low for most of the day), until the meat comes off the bone.
- In the last 30 minutes, stir in the mushrooms and just let them cook.
- When ready to serve, cook the butter and flour in a saucepan over medium heat for 1 minute.
- Pour in 11⁄2 cups of cooking liquid and cook until thickened enough to coat the back of a spoon.
- Serve the chicken with the onions and mushrooms, then drizzle with the thickened sauce
Eat this tip
Slow cooking on the stove
Don’t have a slow cooker at home? Do not worry. Any recipe in this book that calls for a slow cooker can be done in a pot on the stovetop or in a low oven. Rather than throwing all the ingredients into the base of the slow cooker, simply combine them in a pot or saucepan large enough to comfortably seat them, then cover and simmer over very low heat or bake at 250 ° F. Because slow cookers braise at such a low temperature, cooking on the stovetop or in the oven will always be faster, which may be exactly what you are looking for.