Slow Cooker Coq au Vin

By Jahel

Ingredients

• 1-1/2 c frozen pearl onions
• 8 ounces fresh Cremini mushrooms have
• 1-3/4 c chopped carrots
• 4 cloves garlic smashed
• 5thick cut bacon slices chopped
• 6 to 8 ounce bone in skin on chicken thighs
• 1 1/4 t kosher salt divided
• 1/4 t pepper
• 5 T flour
• 1 1/2 c dry white wine
• 1 c chicken broth
• 3 fresh sprigs of thyme plus leaves
• Cooked egg noodles

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Play onions, mushrooms, carrots, and garlic in a 6 quart slow cooker. Cook bacon in a large skillet over medium, stirring occasionally, until crispy and fat has rendered, 8-10 minutes. Transfer to slow cooker using a slotted spoon; reserve drippings in skillet. Increase heat to medium high.

Step 2

Season chicken with 1/2 teaspoon salt and the pepper. Cook chicken, skin side down, until skin is golden brown and crispy, 7-8 minutes. Transfer chicken to a plate; reserve drippings and skillet. Add flour and cook, whisking constantly, until slightly darkened, about two minutes. Add wine and cook, scraping up brown bits from bottom of skillet, until reduced by half, about 6 minutes. Pour into slow cooker.

Step 3

Stir broth, thyme sprigs, and remaining 3/4 teaspoon salt into slow cooker. Arrange chicken, skin side down, on top of mixture. Cover and cook on low until chicken is tender, about 5 1/2 hours. Top with thyme leaves and serve with egg noodles.