This will thicken the sauce lightly while adding sheen, and of course a more refined flavor. If it comes out too thin, set it over medium heat in a small saucepan.Īlso, refine your sauce by whisking in cold nuggets of butter – cubes about an inch big. The sauce should end up a bit thick due to the reduction of sugars in the wine.
It's beautifully designed – much more so than the standard cheap ones you can buy anywhere. It's large enough that I can make some extra meals for the week, but it doesn't have that overpowering presence like some other large slow cookers do. Add an additional hour or two if you happen to use roosters or game. Next would be to get them all braising in the slow cooker for about 3 hours on low. This little amount would just serve to loosen off all those drippings stuck at the bottom of the pan. No need to pour in all two cups required in this recipe. We're adding tomato paste to intensify the dish's red color, and roasting it would cut down its acidity. We won't be needing much of its sour profile due to the acidic flavor of red wine.ĭeglaze with a bit of red wine. Next would be to add in the tomato paste and continue roasting for another minute. A minute or two in high heat should do it. 8 ounces thick-cut bacon (diced) 5 chicken thighs (skin on and bone-in) 1 pound crimini mushrooms (halved) 3 shallots (quartered) 3 garlic cloves (minced). Set the chicken aside and get your vegetables roasting. They'll come of much easier for flipping after they've seared properly. Don't worry about them sticking to the pan. Leave your meat to sear on its own without moving it around.Maintain high temperature in the pan by not overcrowding it.Here are a few tips when searing any piece of fish, meat, or poultry : Next would be to sear them in a lightly oiled pan to lock in all those juices and flavors of the chicken. Notice that I did not choose to dredge the chicken pieces in flour, since it will be going in with red wine which is more than enough to give them a deep red color. The chicken will later be cooking with less salty accompanying ingredients. Go a bit heavier on the seasoning at this stage. Season both sides liberally with salt and pepper. This relatively bigger cuts will stand the heat and length of braising better than smaller ones. Start off by cutting a whole chicken into pieces, ideally into quarters. By all means, you may do the same, but I would suggest that you go for big free-range varieties at the least. This choice would be perfect for the intended cooking method of braising and would also yield a deeper flavor.įor this attempt, I used commercially available chicken as well due to lack of availability for my first option. Cook for an additional hour to thicken the liquid slightly. Though most modern preparations would call for any commercially grown variety of chicken, this dish would be ideally done with poultry that is basically tougher with more connective tissue. In a small dish, mash the butter and flour together to a smooth paste and stir into the slow cooker mixture.
Literally translating to Cock in Wine, Coq Au Vin is a dish of rooster braised in red wine together with a choice of vegetables and aromatics. Who said French cooking needs to be all that complicated? Let this traditional French dish prove otherwise.
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