Coq Au Vin is one of those cooking preparations I’ve randomly heard about over the years but didn’t really pay much attention to — I suppose it just always sounded like a dish best left to French restaurants. It entered my radar late last year when I had a fondue version of coq au vin at a restaurant, and so when I stumbled upon a crockpot version of this preparation a few weeks ago, it piqued my interest.
A bit of research indicates that Coq Au Vin is essentially poultry braised with wine. Cooking anything in wine seems like a great idea to me; I usually find myself inventing ways to add wine to recipes that don’t call for it. Braising, as it turns out, indicates that the meat should be pan seared before slow cooking in liquid, so the recipe does sound ideal for the crock pot. Apparently this cooking method was developed specifically for tougher, less expensive (right up my alley!) cuts of meat, to break down the tissues, making them more palatable. Also inherent in the braising approach is the purposing of the braising juices as a gravy. Everyone knows I adore mashed things with gravy, and so it seemed the perfect opportunity to try a promising new recipe while at the same time pouring it over a nice root vegetable mash on a crisp October day.SARAH’S CROCKPOT COQ AU VIN
6 oz sliced bacon, chopped
2 lbs chicken tenderloins
1 onion, chopped
1 cup dry red wine
3 teaspoons garlic, minced
1/2 teaspoon dry rosemary, or 3 sprigs fresh
1 teaspoon salt
1⁄2 lb mushrooms
1⁄8 cup water (optional)
1 teaspoon cornstarch (optional)
2 green onions, chopped
Chop up bacon and fry until crisp (I like to use my kitchen scissors to cut the raw bacon into pieces before frying). With a slotted spoon, remove the bacon from the skillet and place in the crockpot.
Reheat the bacon fat and brown the tenderloins. Remove the chicken to the crockpot once seared. Add the onions to the remaining bacon fat. Saute briefly, until onions soften. Add wine to the skillet. Scrape down the sides of the skillet and then pour the contents into the crockpot.
Add the garlic, rosemary and salt. Slow cook on high for 3 hours or low for 6 hours. Add the mushrooms about halfway through.
When your coq au vin is finished cooking, you can, optionally, turn the juice into a thicker gravy: mix cornstarch with the 1/8 cup water in a small bowl. Strain the crockpot cooking juices into a saucepan. Heat, slowly stirring in the cornstarch. Stirring often, cook until reduced and thickened.
Garnish with the green onions. Serve with a mashed root vegetable.
This recipe is admittedly not the simplest of crockpot recipes. There is a lot going on stovetop, as well. I didn’t opt to use the cornstarch for thickening, both to keep the carbs as low as possible and because I didn’t want to do one more transfer to a new pan. It worked out just as well treating the crockpot juices as more of an “au jus” gravy. There was not a ton of liquid leftover anyway, so I would say folks can certainly feel free to skip this step.