Crockpot Coq au Vin

It is still 90 degrees plus in Houston, but after a long weekend in Jackson Hole, I was ready for a warm, comforting fall dish. I have a crazy amount of chicken thighs in my freezer, I think I accidentally bought an extra pack at Costco instead of getting chicken breasts. This recipe is inspired by the Coq au Vin recipe from the Better Homes and Gardens cookbook. I adapted it a lot and changed it to cook in the crockpot. This dish is perfect for fall, even if fall means 90 degree days better suited for a day at the pool. At least I can pretend we are still in Jackson Hole.

Crockpot Coq Au Vin

3 slices of bacon, chopped
4 bone-in chicken thighs
2 tablespoons flour
4 carrots, peeled and chopped
1 small onion, chopped
1 cup quartered mushrooms
2 cloves garlic, minced
¾ cup red wine
½ cup chicken broth
½ teaspoon dried thyme
¼ teaspoon dried parsley
1 bay leaf
½ teaspoon salt
¼ teaspoon pepper

In a sauté pan, cook the bacon over medium heat. Remove the bacon to a dish with a slotted spoon when crisp. Coat each chicken thigh in flour, salt and pepper. Saute the chicken thighs in the bacon grease for three minutes per side. Remove to a plate and set aside. Saute the carrots, onions and mushrooms for 3 to 5 minutes. Add the garlic and sauté 30 seconds more. Transfer the vegetables to the crockpot and top with the chicken thighs. In a two cup measure, mix together the wine, broth, thyme, parsley, bay leaf, salt and pepper. Pour over the chicken thighs. Sprinkle the bacon over top of the chicken. Cover and cook on low for 8 hours. Serve.

Pin It Now!