Coq au Vin Recipe
Serves 6 to 8
Preheat a 5-to 6-quart slow cooker.
Season chicken with salt and pepper, then toss with flour to coat thighs, shaking off excess. In a skillet, cook bacon over medium heat until edges are crisp, around 15 minutes. With a slotted spoon, transfer bacon to a paper-towel-lined plate and let drain. Reserve fat in pan.
Add mushrooms and garlic to pan, and cook over medium heat until golden brown, about 8 minutes. Transfer to the slow cooker. Add 2 Tbsp. olive oil, the onions and carrots to pan. Increase heat to medium-high and cook vegetables until browned, about 5 minutes. Transfer to slow cooker.
Add remaining 2 Tbsp. oil to pan. In two batches, add chicken thighs and cook until browned all over, about 8 minutes per batch. With a slotted spoon, transfer to slow cooker. Pour off excess fat and return pan to heat. Add wine, scraping up brown bits from the bottom. Bring wine to a boil, then reduce heat and simmer 5 minutes. Pour wine and the water over chicken. Sprinkle with bacon and thyme. Cover and cook on low until chicken is tender, 5 to 6 hours (or on high for 2 1/2 hours). Remove chicken and vegetables from sauce and skim any fat. Season with salt and pepper, and serve.
Reprinted from Martha Stewart's Slow Cooker . Copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.