Crockpot Low-Carb and Gluten-Free Coq au Vin

Written by Kenneth Lee 2020-08-03

Table of Contents:

Le Creuset Signature Braiser Coq au Vin | Williams-Sonoma

Le Creuset’s Signature Braiser is an ideal piece of cookware to create the classic French dish, coq au vin..
The product featured in this video can be found at Williams-Sonoma: http://www.williams-sonoma.com/products/le-creuset-signature-braiser/.
Recipe:
A traditional dish of Burgundy, coq au vin is perfect for cool autumn and winter evenings. This version calls for whole chicken legs, which emerge exceptionally moist and tender after long, slow cooking in a Dutch oven..
Ingredients:
1 bottle (750ml) Pinot Noir.
5 fresh flat-leaf parsley sprigs, plus 2 Tbs. finely chopped parsley.
3 fresh thyme sprigs.
1 bay leaf.
1/2 leek (cut lengthwise).
6 oz. thick-cut bacon, cut into 1/2-inch dice.
3 1/4 lb. whole chicken legs.
Kosher salt and freshly ground pepper, to taste.
1 lb. small button mushrooms.
3/4 lb. shallots, halved.
1 Tbs. unsalted butter.
3 garlic cloves, minced.
2 Tbs. tomato paste.
2 Tbs. all-purpose flour.
1 3/4 cups chicken broth.
3/4 lb. carrots, peeled and cut into 2-inch pieces.
Directions:
Preheat an oven to 350°F..
In a large saucepan over high heat, boil the wine until reduced by half, about 15 minutes. Place the parsley sprigs, thyme sprigs and bay leaf against the cut side of the halved leek and tie with kitchen twine. Set aside..
In a 5 1/2-quart Dutch oven over medium heat, cook the bacon until crisp, 10 to 12 minutes. Transfer to a paper towel-lined plate to drain. Discard all but 2 Tbs. of the fat from the pot. Season the chicken with salt and pepper. Set the pot over medium-high heat. Working in 2 batches, brown the chicken, turning once, 8 to 10 minutes per batch. Transfer to a plate..
Discard all but 2 Tbs. of the fat from the pot. Return the pot to medium-high heat, add the mushrooms and cook, stirring occasionally, until they are beginning to brown, 6 to 8 minutes. Add the shallots and cook, stirring, for 2 minutes. Transfer to a bowl..
Reduce the heat to medium and melt the butter. Add the garlic, tomato paste and flour and cook for 1 minute. Whisk in the reduced wine and the broth, increase the heat to medium-high and bring to a simmer. Add the bacon, chicken, mushroom mixture, carrots and bouquet garni. Cover, transfer to the oven and bake until the chicken is tender, about 1 1/2 hours..
Transfer the chicken to a plate. Skim the fat off the sauce, set the pot over medium-high heat and simmer until the sauce is thickened, 12 to 15 minutes. Adjust the seasonings with salt and pepper. Discard the bouquet garni. Return the chicken to the pot. Garnish with chopped parsley and serve immediately. Serves 4 to 6..
Adapted from Canal House Cooking, Vol. 2, by Christopher Hirsheimer & Melissa Hamilton.

Crockpot Low-Carb and Gluten-Free Coq au Vin

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A Slow Cooker Coq au Vin, Braised Chicken in Red Wine

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This is our Slow cooker Coq au Vin recipe, we went with chicken legs because this is perfect for the slow cooker, and delicious with red wine, the shallots and the bacon lardons..
The precise origins of coq-au-vin are unknown. Because surely people have braised chicken in wine since ancient times, it would be a surprise to find a specific origin moment..
An 1864 cookbook called Cookery for English Households offers a French recipe called poulet au vin blanc (chicken in white wine), which is a parallel to traditional coq-au-vin. But the recipe really grew famous thanks to Julia Child, who is almost single-handedly responsible for popularising French cooking in the United States..
Slow Cooker Featured: http://amzn.to/2BeOJqe.
Serves: 2-3.
Cooking Time: 6 Hours.
Setting: LOW.
4 Chicken Legs.
3/4 Shallots.
1 Teaspoon of Garlic Puree.
1 Tablespoon of Tomato Puree.
200ml Red Wine.
200g Bacon Lardons.
Chicken stock pot.
2 Tablespoons of Thyme.
2 Tablespoons of Dried Parsley.
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Slow cooker Coq au Vin — Foodie Friday with Eric Scott

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Food can play an important role in many of the most significant times of our lives. For Eric, one of those dishes is Coq Au Vin. Learn how to make it here!
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Weeknight Coq Au Vin Recipe

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Easy chicken recipe in wine! A classic French & family dinner recipe. Can also be made with a whole chicken cut into 8 joints.
Get recipe & shop ingredients online: http://www2.woolworthsonline.com.au/Shop/Recipe/3127.
Saute the bacon, onion and garlic in a large casserole pan. Coat chicken in flour, seal in same pan. Return vegetables to pan with remaining ingredients, simmer for 30 minutes. Serve with boiled baby potatoes and chopped parsley..
Prep mins: 15.
Cook mins: 40.
Serves: 6.
Ingredients:
175g packet Woolworths Select rindless short-cut bacon.
1 brown onion.
4 garlic cloves.
2 tablespoons Woolworths Select Spanish Classic olive oil.
30g Woolworths Select creamy Tasmanian butter, diced.
12 Macro free range chicken thigh fillets, halved.
2 tablespoons Homebrand plain flour.
1 tablespoon Woolworths Select tomato paste.
2 cups dry red wine.
2 cups Woolworths Select chicken stock.
1 medium carrot, diced.
300g swiss brown mushrooms, halved.
4 fresh thyme sprigs.
1-2 fresh bay leaves.
Chopped continental parsley, to garnish.
Baby cream delight potatoes, optional to serve.
Method:
1. Dice bacon, onion and garlic. Heat half the oil and half the butter in a casserole pan over medium heat. Add bacon, onion and garlic. Cook, stirring until soft and golden. Transfer to a plate..
2. Add chicken and flour to bowl. Season, toss to coat. Turn the heat up to high. Melt remaining butter and oil in same casserole pan. Add the chicken. Cook, turning, until browned. Stir in tomato paste and red wine. Bring to boil, stirring. Add bacon mixture back to pan with stock, carrots, mushrooms, thyme and bay leaves. Simmer, covered for about 25-30 minutes or until chicken and carrots are tender..
3. Meanwhile cook potatoes in a large saucepan of boiling salted water until tender, drain. Serve weeknight coq au vin, scattered with parsley and potatoes to the side…
Tip 1: You can omit tomato paste and substitute white wine instead of red wine in this recipe.
Tip 2: Coq au Vin translates as Chicken in wine..
Tip 3: This dish can be made with a whole chicken cut into 8 joints..
Tools you may need:
• Large casserole pan..
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coq au vin: slow cooker v’s the oven

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simple coq au vin recipe cooked in the oven and in the slow cooker to experiment with the best method

Read: How you can Go Gluten-Free

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French Stew Coq au vin from the slowcooker / Crockpot

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ingredients for the Coq au Vin:
1 kilo chicken fillet.
175 grams of bacon strips.
1 winter carrot.
250 ml. Red wine.
1 onion.
4 cloves of garlic.
1 chicken broth cube.
pepper.
salt.
1 teaspoon parsley.
1 teaspoon thyme.
2 bay leaves.
250 grams of chestnut mushrooms.
1 pot of silverskin onions (340 grams)

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Slow Cooker Coq au Vin

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Our Slow Cooker Coq au Vin will give you a taste of classic French cuisine. A splash of red wine infuses each bite of vegetables and chicken with earthy, hearty flavor. After less than half an hour of prep time, this slow cooker chicken recipe can spend the rest of the day simmering away..
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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.

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List of related literature:

In order for this recipe to be gluten-free, you must use 12 ounces dried gluten-free spaghetti or linguine and gluten-free soy sauce or tamari.
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes by America’s Test Kitchen America’s Test Kitchen, 2015
Wheatless cooking: includes over 50 gluten-free recipes / Lynette Coffey.
from Australian national bibliography: 1961-1971 by National Library of Australia National Library of Australia, 1962
We didn’t feel the need to include “gluten-free” recipes for roast beef or steamed broccoli.
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes. by America’s Test Kitchen America’s Test Kitchen, 2014
Gluten is called for in most of the recipes in this book.
from Bread Lover’s Bread Machine Cookbook: A Master Baker’s 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine by Beth Hensperger Harvard Common Press, 2000
Spread beans onto the bottom of an 8″ × 8″ casserole dish sprayed with gluten-free nonstick cooking spray.
from The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy by Audrey Roberts Adams Media, 2019
Rather than making a glutenfree version and a “regular” version of some dishes at mealtime, you can make just one gluten-free version and be done with it.
from Living Gluten-Free For Dummies by Danna Korn Wiley, 2011
• Whole wheat or gluten free pasta with a selection of vegetables stirfried with garlic, onions, soy sauce or tomato paste, ground black pepper, and chili (optional).
from The Liver Cleansing Diet by Sandra Cabot MD SCB International, 2014
Mise en place requires reading the whole recipe before you start.
from The Skinnygirl Dish: Easy Recipes for Your Naturally Thin Life by Bethenny Frankel, Eve Adamson Atria Books, 2010
We’ve also included recipes suitable for diabetics and those following a gluten-free diet.
from The Looneyspoons Collection by Janet Podleski, Greta Podleski Hay House, 2012
Sprinkle meat with marjoram (about 1 t.), smother with vegetables, add 2 c. water, cover, and bake in pre-heated 3250–350° oven until fully cooked.
from Polish Heritage Cookery by Robert Strybel, Maria Strybel Hippocrene Books, 2005

Kenneth Lee

An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.

Gluten-Free Soup Brands and Flavors

49 comments

Ironfont 2020-08-05 - 03:30

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!

Gavinragelv 2020-08-05 - 21:44

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

Mijin 2020-08-08 - 12:49

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!

Gravelworker 2020-08-10 - 19:42

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 ��

Kenis 2020-08-11 - 23:12

You shouldn’t open the slow cooker during cooking. it looses to much heat that way

Gavinadar 2020-08-13 - 12:03

This is what I would call Coq au Vin light, not real coq au vin.

Tukasa 2020-08-16 - 03:36

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.

Lairiel 2020-08-17 - 04:44

Just thinking yum…and thinking I luv the cookware in that classic orange flame color.

Arirad 2020-08-18 - 08:17

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!

Pewyn 2020-08-19 - 00:33

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!

Brightwind 2020-08-21 - 12:38

does anyone have a copy of this recipe with imperial measurements?

Arirgas 2020-08-22 - 07:57

Is there some reason why the SIZE of the brasier is not at all mentioned?? Big mistake.

Cehelm 2020-08-26 - 19:10

Great recipe and quite authentic too. Thanks for that. Will definitely try this.

Taudal 2020-08-28 - 17:39

Wow, great technique and recipe. I will try this at our next family meal.

Anaya 2020-08-31 - 01:17

If you are cooking on low with the slow cooker…you need to cook the chicken for 8-10 hours

Arazuru 2020-08-31 - 12:58

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.

Fern 2020-09-03 - 14:03

This is what I want this pan for, simple, hearty meals.

Now I am convinced I should buy it.

Thanks for the recipe.

Kazilkree 2020-09-04 - 14:37

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 ��

Mazubei 2020-09-05 - 21:10

What was the green spice he added? I couldn’t catch the name of it.

Ghotus 2020-09-06 - 16:00

I have the same one and it’s small for us:)) 4 people family.

Perihuginn 2020-09-10 - 15:03

This is probably the sixth video I’ve seen about coq au vin, and no two of them are exactly alike.

Akinojinn 2020-09-11 - 10:28

Seems a bit unfair to me this….surely the SLOW cooker needs MORE time to reach the same state as the oven cooked version.

Kahn 2020-09-13 - 02:02

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

Kiriwield 2020-09-14 - 21:13

@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..

Kedor 2020-09-17 - 00:22

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

Dawnsong 2020-09-19 - 06:51

I tried this and it was fantastic. Everyone liked it very much. Got the compliment it might be the best thing I ever made.

Mazahn 2020-09-21 - 04:04

Huh? The carrots need way longer to cook than the mushrooms.

Agamarne 2020-09-22 - 11:33

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)

Dath 2020-09-24 - 18:21

Une ” COCOTTE EN FONTE ” IS THE BEST TOOL FOR COOKING COQ AU VIN OR OTHER SIMILAR DISH. ( LE CREUSET OR STAUB )

Femuro 2020-09-26 - 11:14

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.

Bandinn 2020-09-28 - 22:35

Is it better to brown chicken and bacon first, or doesn’t it matter? Thanks.

Malen 2020-09-30 - 03:17

look sooo good!! �� I want some lol omg makes me so hungry!! Amazing video! ��

Didal 2020-10-02 - 00:46

Looks wonderful. Chef, can you tell me the size and model of the cast iron Dutch overn. Thanks very much.

Agalak 2020-10-04 - 10:04

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

Anayardin 2020-10-05 - 11:06

Chicken stew. No explanation on technique, reasons nothing? Wow. Simply a stew.

For a real French ‘Chicken’ Coq au Vin;
https://youtu.be/_ise46LADBs

Shanius 2020-10-07 - 13:30

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.

Faugore 2020-10-09 - 12:49

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…

Brale 2020-10-12 - 05:39

Too bad the chicken will dry out from being in the crock pot for hours.

Akizil 2020-10-13 - 17:46

I guess one does not need rooster meat! I thought coq means rooster!

Akinozahn 2020-10-14 - 17:22

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.

Douzil 2020-10-15 - 08:45

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

Gull 2020-10-18 - 02:44

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.

Nikora 2020-10-18 - 16:04

@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… 😉

Dothis 2020-10-23 - 00:00

Enjoyed watching your video. An excellent recipe and very well explained too. Thank you chef.

Nell 2020-10-23 - 15:34

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)

Dagdalas 2020-10-25 - 05:54

Me too. I would like more recipes. They are delicious and very easy!

Yggri 2020-10-27 - 19:11

You should have browned your chickens first to achieve an appetising look and seal in flavour.

Voodoolar 2020-10-30 - 09:38

Very nice although I found the stockpot very salty indeed. Used half a one the next time and much better. Enjoying your recipes ��

Fordrelune 2020-11-01 - 01:33

Hi MikeI’ve added the recipe that we used for this video to the video details section.

Crockpot Low-Carb and Gluten-Free Coq au Vin

Le Creuset Signature Braiser Coq au Vin | Williams-Sonoma

A Slow Cooker Coq au Vin, Braised Chicken in Red Wine

Slow cooker Coq au Vin — Foodie Friday with Eric Scott

Weeknight Coq Au Vin Recipe

coq au vin: slow cooker v’s the oven

French Stew Coq au vin from the slowcooker / Crockpot

Slow Cooker Coq au Vin

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