Slow-Cooked French Chicken in Red Wine
Indulge in the rich flavors of this Slow-Cooked French Chicken in Red Wine, inspired by the classic Coq au Vin. Tender chicken pieces are marinated overnight in a deep, flavorful Burgundy wine, infused with aromatic herbs, garlic, and smoky bacon. The slow cooking process melds these ingredients into a sumptuous sauce, creating a perfect dish for any occasion. Serve this exquisite dish with creamy mashed potatoes or fluffy rice to soak up every drop of the delicious sauce. Bring a taste of France to your dining table and share this unforgettable meal with family and friends.
4
Servings
N/A
Calories
13
Ingredients
Ingredients
chicken
4-5 lbs (cut into pieces or use thighs)
red wine
1.5 liters (Burgundy is best for marinating)
bay leaves
2 (whole)
dried thyme
1 teaspoon (dry)
garlic cloves
2 (peeled and sliced)
bacon
8 ounces (diced)
olive oil or butter
as needed (for frying)
frozen pearl onions
10 ounces (frozen)
button mushrooms
8 ounces (sliced)
carrots
2 (peeled and sliced into 1/2 inch pieces)
tomato paste
1 tablespoon (N/A)
cornstarch
2 tablespoons (to thicken sauce)
salt and pepper
to taste (for seasoning)
Instructions
1
In a large bowl, peel and slice the garlic cloves. Cut the chicken into pieces or use extra-thick thighs. Add the garlic, bay leaves, and thyme to the bowl. Pour enough red wine over the chicken to fully submerge it. Cover with plastic wrap and refrigerate overnight to marinate.
2
The next day, dice the bacon into small pieces and fry it in a skillet until crispy. Once cooked, transfer to a paper towel-lined plate to drain excess fat. In the same skillet, sauté the button mushrooms in the bacon drippings, adding olive oil or butter as necessary until the mushrooms are golden brown and tender.
3
Remove the chicken from the marinade, reserving the liquid. Pat each piece dry with paper towels. In a large skillet, brown the chicken pieces on all sides in olive oil or butter, ensuring a nice sear.
4
Peel and slice the carrots into 1/2-inch thick pieces. Layer the bottom of your crock pot with the frozen pearl onions and carrot slices. Add the browned chicken, sautéed mushrooms, and crispy bacon on top.
5
In a separate bowl, stir the tomato paste into 2 cups of the reserved marinade, and pour this mixture over the chicken and vegetables in the crock pot. Discard any remaining marinade. Cover and cook on the low setting for 6 hours.
6
Once the cooking time is complete, carefully remove the chicken and place it on a serving platter to keep warm. Make the sauce by mixing the cornstarch with 1/4 cup of water until smooth, then stir it into the sauce in the crock pot. Turn the heat to high and cook until the sauce thickens to your desired consistency. Adjust the thickness by adding more cornstarch if necessary. Season with salt and pepper to taste.
7
Return the chicken to the crock pot, ensuring it is coated with the rich sauce. Serve hot with creamy mashed potatoes or fluffy white rice to enjoy every last bit of the delightful gravy.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the inspiration for this Slow-Cooked French Chicken recipe?
This recipe is inspired by the classic French dish, Coq au Vin, featuring chicken slow-cooked in a rich red wine sauce.
What type of wine is best for marinating the chicken?
A Burgundy red wine is recommended for the best flavor and authentic results.
How long should the chicken be marinated?
The chicken should be submerged in red wine with garlic and herbs and refrigerated overnight.
What cut of chicken should I use?
You can use a whole chicken cut into pieces or extra-thick chicken thighs.
How many servings does this recipe yield?
This recipe makes approximately 4 servings.
How much chicken do I need for this recipe?
The recipe calls for 4 to 5 pounds of chicken.
Do I need to brown the chicken before slow cooking?
Yes, you should pat the chicken dry and sear it in olive oil or butter until browned on all sides.
What vegetables are included in the crock pot?
The dish includes frozen pearl onions, button mushrooms, and sliced carrots.
How do I prepare the carrots?
Peel the carrots and slice them into 1/2-inch thick pieces.
Should the pearl onions be fresh or frozen?
The recipe specifies using 10 ounces of frozen pearl onions.
How do I prepare the bacon?
Dice 8 ounces of bacon and fry it until crispy before adding it to the crock pot.
How are the mushrooms cooked?
Sauté the button mushrooms in bacon drippings until they are golden brown and tender.
What herbs are used for seasoning?
The chicken is flavored with 2 whole bay leaves and 1 teaspoon of dried thyme.
What is the purpose of the tomato paste?
One tablespoon of tomato paste is mixed into the reserved marinade to enrich the sauce.
How long does the dish cook in the crock pot?
The chicken and vegetables should cook on the low setting for 6 hours.
How do I thicken the red wine sauce?
Whisk 2 tablespoons of cornstarch with 1/4 cup of water and stir it into the crock pot on high heat until thickened.
Do I use all of the marinating liquid for cooking?
No, you only use 2 cups of the reserved marinade and discard the rest.
What side dishes go well with this French chicken?
It is delicious served with creamy mashed potatoes or fluffy white rice to soak up the sauce.
How should the garlic be prepared?
Peel and slice 2 garlic cloves to include in the overnight marinade.
Can I use butter for browning the chicken?
Yes, you can use either olive oil or butter for browning the chicken and sautéing mushrooms.
Do I need to dry the chicken after marinating?
Yes, pat each piece dry with paper towels to ensure a good sear when browning.
In what order should ingredients be layered in the crock pot?
Start with onions and carrots, then add the browned chicken, mushrooms, and bacon.
Is this recipe considered a hearty meal?
Yes, it is tagged as a hearty comfort food suitable for a family dinner.
Can I adjust the thickness of the gravy?
Yes, you can add more cornstarch slurry if you prefer a thicker sauce consistency.
How much wine is needed for the marinade?
Use 1.5 liters of red wine, enough to fully submerge the chicken.
What type of mushrooms should I buy?
The recipe calls for 8 ounces of button mushrooms.
Should the bay leaves be removed before serving?
The instructions suggest removing the chicken to thicken the sauce, which is a good time to discard the bay leaves.
Is the garlic removed after marinating?
The garlic is part of the initial marinade and helps flavor the base of the dish during the slow cook.
Can I cook this on high for a shorter time?
The recipe specifically recommends the low setting for 6 hours to meld the flavors properly.
When should I add salt and pepper?
Season the sauce with salt and pepper to taste once it has thickened at the end of the cooking process.