Table of Contents:
Le Creuset Signature Braiser Coq au Vin | Williams-Sonoma
Video taken from the channel: Williams Sonoma
A Slow Cooker Coq au Vin, Braised Chicken in Red Wine
Video taken from the channel: Slow Cooker Ideas
Slow cooker Coq au Vin — Foodie Friday with Eric Scott
Video taken from the channel: New Jersey 101.5
Weeknight Coq Au Vin Recipe
Video taken from the channel: Woolworths
coq au vin: slow cooker v’s the oven
Video taken from the channel: Jules Clancy
French Stew Coq au vin from the slowcooker / Crockpot
Video taken from the channel: Slowcooker Crockpot recepten / recipes
Slow Cooker Coq au Vin
Video taken from the channel: Better Homes and Gardens
Crockpot Low-Carb and Gluten-Free Coq au Vin Ingredients. Preparation. Crockpot method: Place the chicken, chicken broth, wine, mushrooms, bacon bits, and thyme in a crockpot on Serving Suggestions and Notes. Serve with sides of steamed or.Ingredients 4 Strips Bacon, thick cut 1 TBSP Olive Oil 1 Whole Chicken, quartered and seasoned liberally with kosher salt and pepper 1 Onion, sliced (I use a large Spanish onion) ½ Cup Leeks, sliced (approx 1 small leek) 10 oz Crimini or Baby Bella mushrooms.
Brown bacon and scallions in fry pan until bacon is crisp. Remove and drain on paper towel lined plate. Once cooled, crumble bacon. Add chicken pieces to pan and brown on both sides.
Remove chicken and set aside. Put onions, mushrooms and garlic in crock. Add chicken pieces.
Sprinkle the chicken with salt and pepper and place in the bottom of your slow cooker. Clean the mushrooms and slice or chop. Peel and chop the onion and garlic. Add all ingredients except the cornstarch and water on top of the chicken in the slow cooker.
Cover and cook on low.Set the slow cooker on high setting, cover and cook until the chicken is fork-tender, about 2 hours. Using a slotted spoon, transfer chicken, mushrooms, carrot, celery and onions to a platter discarding the bay leaf. Cover to keep warm.
In a small bowl, combine 1/2 cup of the liquid from the pot or slow cooker.Heat oil in a large skillet over medium-high heat. Working in batches, cook chicken breasts in hot oil until browned on both sides, 4 to 6 minutes per side.Peel and slice carrots into 1/2 inch pieces. Put onions and carrots in bottom of crock pot.
Add chicken, mushrooms and bacon. Stir tomato paste into 2 cups of wine marinade (with garlic pieces and bay leaves) and pour over all. Discard remaining marinade. Cover and cook on low.Transfer vegetables and broth to crock pot. Arrange chicken on top.
Sprinkle bacon over chicken. Add wine and thyme sprigs. Cover and cook on low for 6 to 7 hours.
Season with salt and pepper, then serve.In large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Brown chicken on both sides in drippings over medium heat. Transfer chicken to a 3-qt. slow cooker.
Add the mushrooms, onion.Today’s Recipe: Slow Cooker Coq au Vin a la Julia Child. On the eleventh day of our 12 Days of Christmas Giveaway, my true love gave to me this Slow Cooker Coq au Vin a la Julia Child recipe from the zen of slow cooking!
INGREDIENTS. 2 ½ to 3 lbs skinless chicken thighs and legs* 1/3 cup flour; Salt and pepper; 3 tbsp olive oil.Slow-Cooker Shredded Beef Lettuce Cups. The slow cooker is our summertime go-to for cool kitchen cooking.
After swim lessons and outdoor activities, it’s so nice to come back to a tasty, light dinner. If you can’t find Bibb or Boston, green leaf lettuce is less sturdy.Cook on medium heat until wine is reduced by half then add broth.
Bring to a simmer then place chicken thighs back into Dutch oven. Reduce heat to low, partially cover, gently simmer. Turn chicken over after 20 minutes and continue to cook another 20 minutes or until thighs are cooked through and onion is tender.
Julia Child’s Coq Au Vin is undeniably the best. This recipe sticks very much to the original, only minorly changing the ingredients and cooking method to bring it in line with the times. This recipe sticks very much to the original, only minorly changing the ingredients and cooking method to bring it.
Pour chicken broth into slow cooker and stir in ranch seasoning mix. Add chicken breasts to the slow cooker and stir around to coat chicken. Cover with lid and set on LOW for 5 hours, or on HIGH for 2 to 3 hours. When done, remove lid and shred chicken inside the slow cooker using two forks.A great collection of over 135 low carb slow cooker recipes that are all under 20 carbohydrates per serving.
Find main dishes, soups, appetizers and more!
List of related literature:
|
|
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes |
|
|
|
from Australian national bibliography: 1961-1971 |
|
|
|
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes. |
|
|
|
from Bread Lover’s Bread Machine Cookbook: A Master Baker’s 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine |
|
|
|
from The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy |
|
|
|
from Living Gluten-Free For Dummies |
|
|
|
from The Liver Cleansing Diet |
|
|
|
from The Skinnygirl Dish: Easy Recipes for Your Naturally Thin Life |
|
|
|
from The Looneyspoons Collection |
|
|
|
from Polish Heritage Cookery |
49 comments
Chef, great job demonstrating the Braiser. Not so much on the recipe for the coq au vin. What type of bacon was that? Do you fully cook the chicken initially? The product is great, one of the best on the market today, the cooking demonstration could have been better!
Don’t tell me, as this is an American version you add a jar of mayonnaise, some, some pasta, some jello, and it comes out like a cake that you slice! LOL
made this yesterday and pureed half of it to make a thicker sauce. served with a simple gratin. i think i shouldn’t have left the chicken in the oven as long as that probably a half an hour less but still delicious!
He is so easy to understand. I really appreciate how he explains each step. I have always wanted to make Coq a Vin. Now I can
You shouldn’t open the slow cooker during cooking. it looses to much heat that way
This is what I would call Coq au Vin light, not real coq au vin.
I don’t think this is an authentic version of the dish… and cooking technique is pretty awful. I believe this dish should braise the chicken, but he kept cooking it on the stove top. She also left out the chicken bones which provide a ton of flavor.
Just thinking yum…and thinking I luv the cookware in that classic orange flame color.
in addition, you may find you need to pre-brown ingredients in a pan before adding to slow cooker. THIS can gave that depth of flavour that was perhaps lacking in YOUR bird.
happy cooking!
hi, liked your video a lot. i’ve done quite a bit of slow cooker cooking, and the reality is you can’t use the same recipe and expect the same results. if you peruse slow cooker cookbooks, they often use a lot more spices, salt etc b/c the flavours tend to get lost a little bit. for instance, i recently made a fantastic boeuf bourgignon in my slow cooker. i tasted it at 4 hrs and it was soooooo salty, i thought i had ruined it; turns out at 7 hrs it was completely beatiful!
does anyone have a copy of this recipe with imperial measurements?
Is there some reason why the SIZE of the brasier is not at all mentioned?? Big mistake.
Great recipe and quite authentic too. Thanks for that. Will definitely try this.
Wow, great technique and recipe. I will try this at our next family meal.
If you are cooking on low with the slow cooker…you need to cook the chicken for 8-10 hours
I made this dish by using this video and combined it with some tips from another online “weeknight coq au vin” recipe. It came out tasting LEGIT. It needed to cook longer than 30 minutes though. Those carrots didn’t want to soften. I think I had it cooking for 40-45 minutes. I just kept taking a bite of carrot every few minutes to figure out when it was done.
This is what I want this pan for, simple, hearty meals.
Now I am convinced I should buy it.
Thanks for the recipe.
New to your channel looks so delicious I read your comment on Noreen. Thank you so much for all your hard work. I’m going to make this tomorrow looks amazing
What was the green spice he added? I couldn’t catch the name of it.
I have the same one and it’s small for us:)) 4 people family.
This is probably the sixth video I’ve seen about coq au vin, and no two of them are exactly alike.
Seems a bit unfair to me this….surely the SLOW cooker needs MORE time to reach the same state as the oven cooked version.
Thanks for the red wine reply! Also I’m planning on cooking in oven, what temp should I use?
Also can I add mushroom and carrots into the pot?
Thanks
@ThomasBaluWalter You raise a good point about the slow cooker losing heat…
And my oven definitely isn’t calibrated… and I can’t remember what temperature is required for the Malliard reactions.. a little rusty..
Hi! Thanks for the inspiring recipe. Would it add to the flavor to brown the mushrooms and vegetables before adding them to the slowcooker? /Olov
I tried this and it was fantastic. Everyone liked it very much. Got the compliment it might be the best thing I ever made.
Huh? The carrots need way longer to cook than the mushrooms.
It looks like he’s cutting the recipe on half. I am going to make this tonight but I’m worried that 3.5 pounds of chicken isn’t going to fit in my Le Creuset 3.5 quart (the same pan he is using)
Une ” COCOTTE EN FONTE ” IS THE BEST TOOL FOR COOKING COQ AU VIN OR OTHER SIMILAR DISH. ( LE CREUSET OR STAUB )
My husband and I have made this about 6 times, using nothing but this video as a guide. We have also done the braised short ribs several times using your video. Post more Le Creuset videos please! We love them.
Is it better to brown chicken and bacon first, or doesn’t it matter? Thanks.
look sooo good!! I want some lol omg makes me so hungry!! Amazing video!
Looks wonderful. Chef, can you tell me the size and model of the cast iron Dutch overn. Thanks very much.
Imparted very little flavour. You must brown the chicken. Tomato paste needs ‘cooked out’ on a hot pan to remove tartness. Im sorry but this is 3/10 cooking
Chicken stew. No explanation on technique, reasons nothing? Wow. Simply a stew.
For a real French ‘Chicken’ Coq au Vin;
https://youtu.be/_ise46LADBs
I think the problem with the slow cooker is that you opened it multiple times. I was told that your cooking time increases by half an hour every time, because you loose all the heat.
The oven instead stays hot while you baste the chicken.
Also the oven might not be “calibrated” and give a higher heat. IIRC at 100 C there shouldn’t be any browning? Maillard and caramelization of sugars require higher temperatures, don’t they?
I’m just curious:). I love the comparison of both methods.
Non cher Monsieur! Vore coq doit ” absolument MARINER ” durant une nuit ” (12 heures, )avant cuisson. C’est la base des plats en sauce, tels que” le lapin chasseur ” ou autres gibiers: LIÈVRE À LA ROYAL, OU ENCORE, CHEVREUIL, SANGLIER ETC…
Too bad the chicken will dry out from being in the crock pot for hours.
I guess one does not need rooster meat! I thought coq means rooster!
I was excited by reducing the wine. This recipe restored my faith in cooking. There are other videos that show a person preparing this in a frying pan. I used a slow cooker with an aluminum insert. Williams Sonoma never lets me down. I own many of their cookbooks. They permit me to live during a time when I believed life was more exciting. Chuck is the best! Cooking sous vide was also amazing.
Great recipe, however it comes out just as wonderful in my Lodge Cast/Enamel Braising dish…The only difference is i paid $60 for Lodge, not $350 for Le Cruset
The regular breakfast bacon that was used (should have been lardons cut from a slab of unsmoked pork belly) needed to be blanched first (if not used only as a garnish for the finished dish), the strong taste of smoked/salty bacon is NOT supposed to permeate every aspect of the Coq au Vin, which I’m sure it did in this rendition.
@julesstonesoup Well, I have to agree with you. Chicken in the oven is just MUCH MUCH MUCH better tasting. Even without the wine. The skin is cripier and the fat is more concentrated and much tastier in the oven. As for the coq au vin. How on earth are you going to drip the wine and juice on the chicken when you cannot open the lid?.. Exactly.
Anyways, I’m sure by now you have tried this recipe without opening the lid and you still feel the same way. Correct me if I’m wrong… 😉
Enjoyed watching your video. An excellent recipe and very well explained too. Thank you chef.
So many stages missed before adding to slow cooker. You can’t just throw everything in and hope for the best (as the end result proves).
In a pan:
Brown the bacon then remove but leave the rendered fat in the pan
brown the chicken in the bacon fat (use chicken thighs with skin and bones on) then remove chicken and leave the fat/juices in the pan
add the veg and sweat
add the wine and deglaze the pan
add a knob of butter and a tablespoon of flour and cook through
put the contents of the pan, the bacon, and the chicken to the slow cooker
add homemade (or pre bought liquid) chicken stock and the herbs
leave to cook on low or high (depending on how much time you have) until the meat easily falls off the bone.
serve with mustard mash and brazed cabbage or alternatively on a thick slice of lightly toasted sour bread. If the sauce is too thin for your liking you can reduce in a pan before serving.
This method and recipe is very similar to how you would do a beef bourguignon (except using beef not chicken obviously)
Me too. I would like more recipes. They are delicious and very easy!
You should have browned your chickens first to achieve an appetising look and seal in flavour.
Very nice although I found the stockpot very salty indeed. Used half a one the next time and much better. Enjoying your recipes
Hi MikeI’ve added the recipe that we used for this video to the video details section.