Crockpot Coq au Vin

Ingredients

• a knobunsalted butter
• a splashlight oil
• to tastesea salt and freshly ground black pepper
• 2–3chicken legs, skin on
• 1onion
• 1celery stick
• 1garlic clove
• 160 gsmoked bacon lardons
• 1 tbspplain flour
• 150 mlred wine
• 50 mlchicken stock
• 50 gbutton mushrooms
• to tasteflat-leaf parsley or fresh thyme (optional, for serving)

Instructions

1. 1

   Heat the fat

   Heat a knob of butter and a splash of oil in the slow cooker insert over a high heat on the hob. If your slow cooker does not have a removable insert suitable for searing, use a frying pan and transfer the ingredients to the slow cooker just before adding the liquids.

2. 2

   Brown the chicken

   Season the chicken legs generously with salt and pepper. Sear for a few minutes on each side until well browned, working in batches if needed, then set them on a kitchen-paper-lined plate to drain excess fat.

3. 3

   Soften the vegetables

   Pour away any excess fat from the slow cooker insert and return it to the heat, lowering the temperature to medium. Add the peeled and chopped onion, trimmed and chopped celery, and a little more salt. Fry for about 5 minutes, until the vegetables just begin to soften and colour.

4. 4

   Add bacon and flour

   Add the peeled, crushed garlic and bacon lardons. Fry for a few minutes, until the bacon has just started to cook through, then stir in the flour and fry for 1 more minute.

5. 5

   Slow cook the chicken

   Pour in the wine and stock. Return the chicken legs to the slow cooker and add the button mushrooms, nestling the legs into the liquid as much as possible. Cook for 3 hours on high or 6 hours on low.

6. 6

   Check and serve

   Check the seasoning before serving. Add flat-leaf parsley or fresh thyme, if using.

What is Coq au Vin?

Coq au Vin is a French dish of chicken cooked with wine and savoury additions such as bacon and mushrooms. This slow-cooker version keeps those familiar flavours while making the long, gentle cooking largely hands-off.

The chicken is browned before it goes into the slow cooker, and the vegetables, bacon and flour are cooked in the same insert. That gives the sauce a flavourful base before the wine and stock are added.

Nutrition and macros by portion

The nutrition label shows one serving as written: 720 calories, 44g protein, 14g carbs, 49g fat.

The chicken and bacon provide most of the protein, while the chicken skin, butter, oil and bacon contribute much of the fat. The flour and vegetables add some carbohydrate, and the wine and stock form the sauce; serve with green vegetables and a measured portion of potatoes to balance the plate.

Build flavour before slow cooking

Chicken skin: sear the legs until well browned on both sides before slow cooking. If your insert is too small to brown them comfortably, work in batches or use a frying pan.

Vegetables and bacon: fry the onion and celery until they just start to soften and colour, then cook the garlic and lardons briefly. Stirring the flour through the mixture helps it combine with the cooking liquid later.

Make the sauce

Flour: give it the full extra minute in the pan after stirring it in. This lets it cook briefly before the wine and stock are poured over it.

Wine and stock: add both after the bacon and flour, then return the chicken and mushrooms. Nestle the legs into the liquid so they are as covered as possible.

Choose the cooking time

High setting: cook for 3 hours, as specified in the method. Slow cookers vary, so check that the chicken is cooked through before serving.

Low setting: allow 6 hours. Keep the lid on during cooking so the slow cooker can maintain a steady temperature.

Check the finished dish

Chicken: the legs should be thoroughly cooked and tender after their time in the slow cooker. If they need longer, continue cooking and check again before serving.

Seasoning: taste the sauce at the end and adjust the salt and pepper to suit. A little parsley or thyme can be added at the table if you like.

What to serve alongside

Potatoes: serve with boiled or mashed potatoes to catch the wine sauce. Plain rice is another option if you want a simple accompaniment.

Vegetables: green beans or another green vegetable make an easy side. Keep them separate from the slow cooker so they retain their own texture.

Recipe notes & tips

• Pat the chicken legs dry before searing to help their skin brown.
• Brown the chicken in batches if the insert is crowded.
• Pour away only the excess fat after searing, as the remaining browned bits add flavour.
• Keep the slow cooker lid on while the chicken cooks.
• Taste the sauce at the end, as the bacon and stock can affect how much extra salt it needs.

Variations

• Fresh herbs: add flat-leaf parsley or fresh thyme at serving, as suggested.
• Mushroom swap: use another small mushroom variety in place of the button mushrooms.
• Wine choice: use a dry red wine that you would be happy to drink with dinner.
• More vegetables: serve with extra green vegetables on the side.
• Stovetop browning: use a frying pan for the initial searing and frying, then transfer everything to the slow cooker before adding the liquids.

Common mistakes to avoid

• Crowding the chicken: it will not brown as evenly; sear the legs in batches.
• Skipping the sear: the chicken misses the browned surface developed in the first step; brown it before slow cooking.
• Leaving excess fat: the dish can become greasy; pour away the excess after searing.
• Adding liquid too soon: the flour will not get its brief cooking time; fry it for 1 minute before adding wine and stock.
• Lifting the lid repeatedly: this interrupts the slow-cooking process; leave it closed until the cooking time is nearly complete.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat until piping hot throughout, either in a saucepan or in the microwave, adding a splash of stock or water if the sauce has thickened.

Frequently asked questions