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Poultry: Slow-cooker Coq au Vin Recipe

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This recipe for Poultry: Slow-cooker Coq au Vin is from Star T Farm Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large chicken breasts
1 large onion (about 1 1/2 c. chopped)
3 carrots (about 1 cup chopped)
1 container of cremini (baby bella) mushrooms (about 2 cups sliced)
2 sprigs Rosemary
4 cloves garlic minced
1 1/2 cup red wine
1 c. water
1 tbsp. cornstarch
1-2 tbsp. water
Directions:
Directions:
1. Add 1 tsp. oil to saute pan, salt and pepper both sides and sear chicken breasts on high heat.

2. Remove chicken and add carrot, onion and garlic to the same saute pan, adding more oil as necessary, sauteing on a medium heat.

3. Once vegetables start to lightly brown add some of the wine to deglaze the pan.

4. Place vegetables, the rest of the wine, chicken breasts, rosemary and 1 c. water to slow cooker.

5. Let chicken cook for several hours until it shreds easily with a fork.

6. About 30-45 minutes prior to shredding chicken add the mushrooms.

7. Once the chicken is shredded and the mushrooms are done, make a cornstarch slurry with about 1 tbsp. cornstarch and an equal amount of water in a separate bowl. Add more if you want the stew to be thicker.

8. Enjoy! I prefer eating these over some garlic Yukon Gold mashed potatoes. Check out my recipe for those as well.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 to 3 hours
Personal Notes:
Personal Notes:
Bone-in chicken would work well here too. Or even better, cook it in true French style by putting a whole chicken in the crockpot and let it cook all day. My crockpot isn't big enough for that so I prefer breasts or a pack of thighs.

 

 

 

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