Coq Au Vin is a French culinary masterpiece, despite its simplicity and traditionally less expensive ingredients.

I make a slightly quicker red wine version but I also like to make a slow cooker version, using white wine, that takes 2 to 3 hours.

Note: I think the thigh and leg (bone in) pieces are the best choice here, as they don’t dry out.

Simply use the ingredients from the red wine version I linked above but:

• After using the oven dish, put everything post browning the chicken into the slow cooker.
• Use 2 cups of dry white wine instead of red.
• Increase the amount of stock to 2 cups.
• Cook on low for 2 to 3 hours.

I still like to reduce the sauce.

Serve with crusty bread and rice:

Enjoy,

PK

Here are more chicken dishes and French cuisine posts: