Ingredients:
3-4 chicken thighs
2 rashers bacon, cut into small pieces
6-8 shallots, peeled
4 large chestnut mushrooms, quartered
1 tbsp olive oil
1 tbsp butter
3 tbsp plain flour
300 ml red wine
150 ml chicken stock
1 tbsp brandy
1 tsp herbes de Provence
1 sachet bouquet garni
salt & pepper
Method:
Heat the oil with the butter in a large frying pan. Brown the chicken thighs on all sides and then put in the slow cooker. Make sure they are quite brown. Add the bacon and the shallots to the pan and brown lightly. Add the flour and cook, stirring frquently with a spatula for 1 minute. Remove from the heat and stir in the wine and chicken stock. Return to the heat and bring to the boil, stirring constantly, then pour over the chicken in the slow cooker. Add the mushrooms, brandy and seasonings. Put the slow cooker on high for 30 min and then low for 6 hours or medium for 4 hours. Serve with steamed broccoli and carrots and mashed potatoes.
Note: Traditionally made dish that is basically mature chicken braised in wine. In fact, Coq au Vin translates to “rooster in wine” and is a very basic dish that was prepared in most French farmer’s kitchens. Meat on the bone offers more flavor than boneless meat and holds up best in braises. A pinot noir or burgundy are tasty choices for this dish. You can serve in a bowl over mashed potatoes to soak up the sauce.