I have tried this recipe many times and made it on the stove top and in the oven. This is the first time I have tried it in the slow cooker and I must say, it was delicious and easy! I hope you enjoy this as much as I did.
Coq au Vin
6 medium carrots cut into ½ inch chunks8 oz sliced baby bella mushrooms
2 dried bay leaves
¼ cup all purpose flour
½ tsp dried thyme
8 bone in chicken thighs – skin removed
1 tbs plus 1 tsp olive oil
3 tbs tomato paste
2 cups dry red wine
8 oz peeled pearl onions (about 1 ¾ cups)
4 cups baby arugula – for serving
Combine carrots, mushroom slices and bay leaves in the slow cooker.
In large bowl combine flour and thyme. Season chicken with salt and pepper. Add chicken to bowl with flour mixture and toss until evenly coated.
In large skillet heat tsp oil over med – high heat. Add half of chicken and cook, turning once until brown. About 3 o4 minutes per side. Repeat with other half and transfer chicken to slow cooker.
Add tomato paste and wine to skillet and cook, stirring and scraping browned bits. Boil for one minute and pour over chicken in slow cooker. Cover and cook on low for 3 to 5 hours until meat is tender.
Serving Size 1 thigh, ½ up cook veggies and ¼ cup of sauce – 327 calories, 9 g fat, 2g fiber, 35g protein,
14 g carb
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