Slow Cooker Coq au Vin

Some recipes either just taste better made in a slow cooker, or can be made so much easier. Today, I’m sharing my Mum’s recipe for a classic French Coq au Vin, but adapted for the slow cooker! Making Coq au Vin in the slow cooker means you don’t have to have the oven on for hours on end to make it, and you need a little less wine to make it too – leaving more to enjoy or use in other recipes!

I’ve upped the amount of bacon included from her original recipe, a) because who does not want more bacon? And b) to use up one half of those little two packs of smoked bacon lardons in one go so you don’t have an open packet catching the air in the fridge. So, if you can’t find the exact amount, use whatever comes in your pack.

Serve it with regular mashed potatoes on the side, or my Perfectly Creamy Mustard Mashed Potatoes, which are amazing here. I’m usually happy with the mushrooms, onion and celery in the Coq au Vin on the veg front, but if you want to include something else on the side blanched savoy cabbage or green peas would be an excellent call.

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Crockpot Coq au Vin

• Author: Rachel Phipps
• Prep Time: 5 minutes
• Cook Time: 3 1/2 -6 1/2 hours
• Total Time: 3 1/2-6 1/2 hours
• Yield: Serves 2-3 1x
• Category: Slow Cooker
• Cuisine: French

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Description

An easy, family recipe for Coq au Vin made in the slow cooker. Set it and leave it for a hearty dinner later in the evening!

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Ingredients

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• unsalted butter
• light oil
• sea salt and freshly ground black pepper
• 2–3 chicken legs, skin on
• 1 onion
• 1 celery stick
• 1 garlic clove
• 160g smoked bacon lardons
• 1 tbsp plain flour
• 150ml red wine
• 50ml chicken stock
• 50g button mushrooms
• flat leaf parsley or fresh thyme (optional, for serving)

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Instructions

1. Heat a knob of butter and a splash of oil in the bottom of your slow cooker insert on the hob, over a high heat. If you don’t have a slow cooker with one of those removable sear-and-stew inserts, start this off in a frying pan and transfer everything to the slow cooker just before you add the liquids.
2. Season the chicken legs generously with salt and pepper and sear them until well browned for a few minutes on each side – as I only own a small slow cooker I need to do this in batches – and once browned set them aside on a kitchen paper lined plate to drain off any excess fat.
3. Tip away any excess fat in the bottom of the slow cooker and return it to the heat, turning the temperature down to medium. Add the onion, peeled and chopped, the celery, topped, tailed and chopped, and a little more salt and fry for 5 minutes or so until they have just started to soften and colour.
4. Add the garlic, peeled and crushed, and the bacon lardons. Fry for a few minutes more until the bacon has just started to cook through, and stir in the flour. Fry for a further minute.
5. Add the wine and the stock and return the chicken legs to the slow cooker along with the button mushrooms. Make sure the legs are well nestled so they’re as covered with the liquid as possible, and set the slow cooker for 3 hours on high, or 6 hours on low.
6. Check the seasoning before serving.

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