The ultimate dinner party dish, coq au vin is named for the wine that mellows into a velvety sauce, punctuated by smoky bacon and earthy mushrooms. We've added carrots, onion wedges and chopped garlic to the mix. It needs little more than crusty bread and salted butter served alongside, although mashed potatoes or egg noodles are also quite nice.

Serves 6 to 8


  • 12 bone-in, skin-on chicken thighs (about 5 pounds)
  • Coarse salt and freshly ground pepper
  • 1/4 cup all-purpose flour
  • 6 slices bacon, coarsely chopped
  • 1/4 cup extra-virgin olive oil
  • 16 ounces white mushrooms, quartered
  • 3 garlic cloves, chopped
  • 3 small onions, cut into large wedges
  • 9 small carrots, halved lengthwise
  • 3/4 cup boiling water
  • 1 1/2 cups dry red wine
  • 4 thyme sprigs


    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.

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