Slow-Cooker Coq au Vin

By Thom7747

Why this recipe works:

For our slow-cooker coq au vin recipe, we chose bone-in thighs and breasts, removing the skin to avoid a greasy sauce. To develop more intense flavor, we sautéed our vegetables in bacon fat as opposed to vegetable oil. Next, we reduced the red wine in a skillet with the aromatics. We found that instant tapioca, stirred in at the onset of cooking, worked magically to thicken the sauce for our slow-cooker coq au vin recipe. We found it best to brown the mushrooms and pearl onions separately, then stir them in at the end, just before serving.
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Regular bacon can be substituted for the thick-cut bacon. A $7 to $10 bottle of medium-bodied red table wine made from a blend of grapes, such as a Côtes du Rhône, will work well here.

Ingredients

• 4 ounces thick-cut bacon (about 3 slices), cut into 1/4-inch pieces
• 2 medium onions, minced
• 8 medium garlic cloves, peeled and crushed
• 2 tablespoons tomato paste
• 2 teaspoons minced fresh thyme leaves, or 1/2 teaspoon dried
• Salt
• 1 (750-ml) bottle dry red wine (see note)
• 1/3 cup soy sauce
• 3 tablespoons Minute Tapioca
• 2 bay leaves
• 4 pounds bone-in chicken pieces (split breasts or thighs), skin removed and trimmed
• Ground black pepper
• 2 cups frozen pearl onions, thawed
• 1/2 cup water
• 3 tablespoons unsalted butter
• 2 teaspoons sugar
• 10 ounces cremini mushrooms, trimmed, wiped clean, and halved if small or quartered if large

Details

Servings 6
Adapted from cooksillustrated.com

Preparation

Step 1

1. Cook the bacon in a 12-inch nonstick ­skillet over medium heat until crisp, about 8 minutes. Transfer the bacon to a paper towel–lined plate, leaving the fat in the skillet, and refrigerate until serving time.

2. Pour off all but 2 tablespoons of the bacon fat left in the skillet and place over medium-high heat until shimmering. Add the onions, garlic, tomato paste, thyme, and 1/4 teaspoon salt and cook, stirring often, until the onions are softened and lightly browned, 8 to 10 minutes. Stir in the wine, scraping up any browned bits, and cook until the mixture measures about 3 cups, 8 to 10 minutes.

3. Transfer the mixture to the slow cooker and stir in the soy sauce, tapioca, and bay leaves until evenly combined. Season the chicken with salt and pepper and nestle it in the slow cooker. Cover and cook on low until the meat is tender, 4 to 5 hours.

4. About 20 minutes before serving, bring the pearl onions, water, butter, and sugar to a boil in a 12-inch nonstick skillet over medium-high heat. Reduce the heat to medium, cover, and cook until the onions are fully thawed and tender, 5 to 8 minutes. Uncover, increase the heat to medium-high, and cook until all the liquid evaporates, 3 to 4 minutes. Add the mushrooms and 1/4 teaspoon salt and cook, without stirring, for 2 minutes. Stir and continue to cook, stirring often, until the vegetables are browned and glazed, 8 to 12 minutes. Remove from the heat and set aside.

5. Let the cooking liquid settle for 5 minutes, then gently tilt the slow cooker and remove as much fat as possible from the surface using a large spoon. Remove the bay leaves, stir in the pearl onion mixture, and season with salt and pepper to taste. Reheat the bacon in the microwave on high power until heated through and crisp, about 30 seconds. Sprinkle individual portions of stew with the crisp bacon before serving.