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Haute Eats: Coq au Vin

11/20/2014


It's no secret that domestic is not a word that is used to describe me.  Cooking is often not my forte (I'm a baker), our house is usually in some sort of shambles, and I can't really get into my laundry woes (let's just say that I'd rather use the dry cleaner as an expensive ironer).  Therefore, I'm all in for using the crock pot.  They are amazingly simple, easy, and produce a huge bang for seemingly little effort.

Last week, we had my father-in-law in town, and I wanted to try my hand at coq au vin.  Usually a pretty ambitious undertaking, I stumbled across the idea of using a crock pot for this fancy meal.  After some research, I used a variation on the Williams-Sonoma version here and it was scrumptious.  I will preface this with the fact that it is a little more high maintenance then any usual crock pot recipe, but I think worth the extra effort.

Ingredients:

- 4 chicken thighs*
- 4 slices of bacon, roughly chopped
- 3 tbsp of butter
- 1/2 package of mushrooms, quartered
- 2 carrots, chopped
- 1 medium yellow onion, chopped
- 2 cloves of garlic, chopped
- 1/2 cup of chicken broth**
- 1 1/2 cups red wine***
- Liberal dusting of fresh thyme & rosemary
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* Most recipes call for boneless, skinless - I opted for bone-in and skin.  Coq au vin is famous for being flavorful and in an effort to make the flavoring as rich as possible, I opted for this option
** I used low-sodium to cut back on our salt intake
*** I opted for a pinot noir, but any red wine would work

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Directions:

Season both sides of chick with salt and pepper.

Heat a large, nonstick skillet over medium heat.  Add bacon and cook until just crisp.  Place bacon aside and remove drippings from skillet. Melt butter in same skillet over medium high heat.  Add chicken and cook until lightly browned (approximately 3 minutes each side).  Set chicken aside.
Add vegetables (garlic, carrots, onions, and mushrooms) and cook until barely soft.  

Add vegetables with chicken broth into crock pot.  Place chicken on top.  Add wine then season with thyme and rosemary, and add bacon on top. Cover and cook on low for 6 to 7 hours.  
Bon Appetit!

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