Coq au Vin

By JAmero4702

Ingredients

• 8 (5 to 7 oz) bone-in chicken thighs, trimmed
• Salt and Pepper
• 1 Tbs vegetable oil
• 1 cup frozen pearl onions
• 4 slices thick-cut bacon, cut into 1-inch pieces
• 1 - oz cremini mushrooms, trimmed and quartered
• 1/4 cup all-purpose flour
• 1 Tbs tomato paste
• 2 garlic cloves, minced
• 2 tsp minced fresh thyme or 1/2 tsp dried
• 1 3/4 cup dry red wine
• 2 Tbs minced fresh parsley

Details

Servings 4
Cooking time 300mins

Preparation

Step 1

1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12 inch skillet over medium-high heat until just smoking. Cook half of the chicken, skin side down, until well browned, 7 to 10 minutes. Transfer chicken , skin side up, to slow cooker; repeat with remaining chicken. Add onions to slow cooker.

2. Reserve chicken fat left in skillet. Add bacon to now-emty skillet and cook over medium heat until crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel=lined bowl; and set aside until ready to serve.

3. Pour off all but 1/4 cup fat left in skillet. If necessary, add reserved chicken fat to equal 1/4 cup. Add mushrooms and cook until softened and well browned, 5 to 7 minutes. Stir ib flour, tomato paste, garlic, and thyme and cook until fragrant, about 1 minute. Slowly whisk in wine, scraping up any browned bits and shooting out any lumps. Bring to simmer and cook until thickened and spatula leaves trail in sauce, about 2 minutes. Transfer to slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low.

4. Transfer chicken to serving dish. Using large spoon, skim excess fat from surface of sauce. Season with salt and pepper to taste. Spoon 1 cup sauce over chicken and sprinkle with reserved bacon and parsley. Serve, passing remaining sauce separately.