As we get closer to fall, you may be doing more slow cooker cooking. Last winter I made this slow cooker coq au vin recipe I found on the Williams Sonoma website and saved it to share for this fall. I followed the Williams Sonoma recipe pretty closely the only changes I made were that I added potatoes and when I took photos of this I didn’t have kitchen twine so I just fished out the bay leaf, thyme sprigs, parsley sprigs, and leek at the end.
For this recipe you’ll need:
- Pinot Noir
- fresh flat leaf parsley sprigs
- fresh thyme sprigs
- bay leaf
- chicken legs
- salt & pepper
- button mushrooms
- garlic cloves
- tomato paste
- all-purpose flour
- chicken broth
And as I mentioned above I added potatoes.
After everything is prepped, bring the wine, bay leaf, thyme, parsley, and leek to a boil and let it reduce by half.
I crisped up the bacon in a skillet and removed. Then browned the chicken. Remove the chicken and then add the mushrooms. Once the mushrooms brown, add in the shallots. In the slow cooker, add butter to the bottom to melt. Add in the tomato paste, garlic, and flour. Stir constantly and then add in the wine and broth. Add in the chicken, mushrooms, bacon, and carrots. Cook on high for about 2 hours or until the chicken is fork tender.
This is a great slow cooker recipe and great for a dinner party when you want to make something that seems fancy, but isn’t too difficult to make!