This is an older recipe from the Diethood Archives, now updated with fresh content and photos. Original post/recipe published on January 19, 2011
Slow Cooker Coq au Vin – A classic French winter stew with chicken, vegetables, potatoes and mushrooms cooked in wine sauce.
Hello my internet pals!! Happy Boxing Day!
Today, I decided to go back, waaaaay back to 2011 and re-do one of my first few recipes that appeared on this blog. I fell in love with Coq au Vin when I was just a little kid, and this was probably one of the first French dishes that I learned to make all on my own.
Also? Jack Tripper was the one who inspired me to get in that kitchen and get ‘er done! 😄
My all-time favorite sitcom will forever be Three’s Company. Even though I was just a tiny peanut when it first aired, I never missed an episode on Nick at Nite many years later.
I loved Jack. He was my first TV crush. I was going to be Jack’s roommate: Jack, Janet, and Katerina. I was going to be the blond, but not the Chrissy blond – I was going to be the Terry blond. Don’t even think about Cindy – I did not like her character at all. Jack and I were going to share the kitchen duties; he and his French cuisine and me with my Macedonian cuisine. That was my teenage dream. Then I woke up in Indiana – nowhere near Santa Monica or the Regal Beagle. And not 1980…
While many of you were probably introduced to French cooking by Julia Child, I learned about it through Jack Tripper: Crème Brulee, Chateaubriand, Quiche Lorraine, Coq au Vin. And because of Jack Tripper, I started watching Julia! It was easier to follow a recipe with her rather than with Jack who was always distracted by his new, hot date.
I was still in high school, mid 90’s, when I saw Julia Child on a morning show. She was going to present a dish that I had learned about through Jack: Coq au Vin – a simple French dish made with chicken, mushrooms, onions, bacon, and red wine.
This delicious meal has been recreated a thousand times over in many kitchens, including mine. What’s the difference in mine? I cook it in the slow cooker, I use as many veggies as I can fit in there, and instead of Burgundy wine, I use a beautiful red French wine that we later enjoy with our fantastic, yummylicious dinner.
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
- 6 slices thick cut bacon
- 4 green onions , thinly sliced
- 6 chicken breasts
- salt and fresh ground pepper , to taste
- 1 bell pepper , cut in strips
- 3 large carrots , sliced into rounds
- 2 small yellow onions , quartered
- 1 package (8 ounces) sliced mushrooms
- 1-1/2 pounds small red potatoes , quartered
- 4 cloves garlic , minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 cup chicken broth
- 3/4 cup red wine
- In a large skillet cook the bacon to a desired crispness; remove from pan and drain on paper towel-lined plate. Break up bacon in pieces when cool enough to handle.
- Add green onions to bacon fat and cook until tender, about 1 minute. Remove and set aside.
- Season chicken with salt and pepper and add to pan with bacon fat; brown chicken on both sides, about 2 minutes per side. Remove from pan and set aside.
- Arrange peppers, carrots, onions, mushrooms, potatoes and garlic in the slow cooker; season with salt, black pepper, and thyme.
- Add chicken to slow cooker and layer the crumbled bacon and green onions on top.
- Pour in chicken broth.
- Cover and cook on high for 3 hours.
- Pour in the wine and cook for another 30 minutes to an hour.
- Transfer chicken to a cutting board and shred it.
- Stir chicken back into the slow cooker and serve.