Friday, March 11, 2011

Psst Look Here, This is Quality Stuff

For Spockgirl and any other foodies who may be lurking about. I give you Coq Au Vin or Chicken and Wine in English. This recipe is a sort of test of French cooking skills, but here I've reduced it to something easy and fun to make. By the way, it smells incredible as it cooks.

Crockpot Coq Au Vin

Part One

8 Boneless Skinless Chicken Thighs

1 ¾ Cups Red Wine

1 Cup Chicken Broth

1 Teaspoon Salt

½ Teaspoon Black Pepper

3 Cloves of Garlic Chopped Fine

8 Ounces Baby Carrots

8 to 10 Pearl Onions (Use the real ones from the produce dept, they taste better then the canned kind)

6 Strips of Bacon Cooked and Chopped or Crumbled

Bouquet Garnier

This is either a pack of herbs wrapped in cheese cloth or in a Tea Ball, I use a Tea Ball, anyway, put 2 sprigs (or 3 Teaspoons of Chopped) Parsley, 2 Bay leaves and 2 teaspoons of Thyme in your Bouquet.

Put all of this in your crockpot or slow cooker and put it on low heat. Now….walk away. It needs to cook for 6 hours. Your house is gonna smell marvelous….

Part Two

Remove the bouquet after the 6 hours have passed; make a mix of 2 tablespoons all-purpose flour and 2 tablespoons water. Remove any grease from the top, thighs have allot of fat and this may not even be necessary but check. Add 8 or 16 ounces of button mushrooms (Depends on how much you like mushrooms) and your water and flour mixture. Stir gently and cook on the high setting for 30 minutes. It will thicken and smell even better. Traditionally this is served with potatoes but it’s basically a stew so those aren’t really needed. It’s also traditionally served in a large low soup dish which I do recommend. Cook or get some French bread (For sopping the sauce) and enjoy. You’ve now cooked one of French Cooking’s great tests of skill, Coq Au Vin or Chicken and Wine. But don’t tell a Frenchman how you did it, the shock would kill them.


  1. This sounds great! But, being that I gave my sister a Crockpot for Christmas a few years ago and that she makes fabulous French bread, I may just ship this recipe her way too.

    I didn't even know there were "canned" Pearl Onions. And... "large low soup dish" referred to as "rimmed soup bowl" if I remember correctly.

    Thanks for posting this!

  2. So... I sent the recipe to my sister and she asked me for a bottle of red wine. I don't buy a lot of wine... I just have a few bottles that I bought at a time when I could afford to do so. I opened a bottle of Pinot Noir, but knew that it wasn't a "full-bodied" wine. Anyways... she made the damn thing, but I didn't get to try it out. Apparently my nephew ate most of it up, his opinion being, "It tastes really good mom even though it looks like sludge."

  3. LOL, its is a grayish color so I guess that would be accurate. O full bodied red is what you need. A dry red as a further qualifier.