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:
Here are more chicken dishes and French cuisine posts: