Bring the flavors of France to your dinner table by making this delicious Slow-Cooker Coq Au Vin.
Oh, coq au vin. It’s a comforting classic that never misses. This rustic dish traditionally requires hours of stovetop attention, but this slow-cooker adaptation delivers all the rich, wine-braised flavors with minimal hands-on time. Chicken thighs are seared to golden perfection, then slowly simmered with crispy bacon, earthy mushrooms, and aromatic vegetables in a luxurious red wine and herb sauce. Resulting in fork-tender chicken that will completely melt in your mouth and vegetables infused with that luxurious wine sauce.
Last week, I whipped up this recipe for my partner and me, and it transported me to the summer I spent in Provence. I was living and working on a farm near the historic city of Aix. All of the bistros in Aix served a plethora of delicious French food, such as moules-frites, salade Niçoise, socca, and my favorite, coq au vin. While the dish isn’t from the region, the majority of the bistros sold their own version of the classic French dish.
Now, with just 20 minutes of prep work, you can recreate those same bistro flavors in your own kitchen. The slow cooker does all the heavy lifting, allowing the wine to work its magic while you go about your day. Whether you’re looking to impress guests or simply want to treat yourself to something special on a weeknight, this effortless version of coq au vin brings French elegance straight to your dinner table.
Where in France is coq au vin from?
Though the exact origin of coq au vin is not known definitively, it is closely associated with the Burgundy region, specifically the capital city of Dijon. While red Burgundy wine is typically used in the traditional recipe, many regions throughout France have created their own variants using local wines, such as coq au Riesling from Alsace and coq au Champagne. Multiple regions, including Alsace, Champagne, and the Auvergne, have claimed to be the birthplace of the dish. Despite these regional variations and competing claims, the classic version is most widely recognized as a traditional peasant stew from the Burgundy region.
How do I store leftovers?
If you have any leftover coq au vin, you can store it in an airtight container in the refrigerator for up to 3-4 days (be sure it’s completely cooled first). You can also store it in the freezer for up to 3 months. To defrost, I recommend transferring it from the freezer to the refrigerator and letting it thaw overnight. Once it’s completely thawed, you can reheat it on the stovetop in a large pot over medium-low heat, stirring occasionally until heated through (about 10-15 minutes). Alternatively, reheat individual portions in the microwave on medium power in 2-3 minute intervals, stirring between each interval until hot. Before serving, taste and adjust the seasoning with salt and pepper as needed, and garnish with fresh parsley and a squeeze of lemon to add some brightness.
Serving suggestions
This coq au vin recipe pairs wonderfully with a side of these Garlic-Roasted Potatoes, some Roasted Broccoli And Cauliflower, and this delightful Spring Salad. You can also serve it with this Vegetable Rice Pilaf or these Mashed Potatoes. Of course, make sure you have a crusty baguette on the table so you can soak up that delicious sauce. If you have a sweet tooth at the end of the meal, you can try whipping up some tasty Pots De Crème or a batch of these Oatmeal-Raisin Cookies.
Ingredients
- 6 slices thick-cut bacon chopped
- 2 pounds boneless, skinless chicken thighs
- 1 1/2 tablespoons chopped fresh thyme leaves
- Salt and freshly ground black pepper to taste
- 1 large yellow onion chopped into chunks
- 4 cloves garlic minced
- 4 medium carrots peeled and cut into rounds
- 1 pound mushrooms white or cremini, halved
- 1 1/2 cups dry red wine
- 1 1/2 cups low-sodium chicken broth
- 2 bay leaves
- 2 tablespoons cornstarch optional, for thickening
- Fresh rosemary leaves for garnish
Instructions
- In a large skillet over medium heat, cook the bacon until crisp. Remove the bacon and set aside.
- Season the chicken with thyme, salt, and pepper. In the same skillet with the bacon fat, sear the chicken until golden brown, about 3 minutes per side. Remove the chicken and set aside.
- Add the chopped onion and minced garlic to the skillet, and cook for about 5 minutes until softened.
- Transfer the sautéed onion and garlic into the slow cooker, along with the carrots and mushrooms. Place the seared chicken on top, and sprinkle the reserved bacon over it. Pour in the red wine and chicken broth, and then add the bay leaves. Cover and cook on low for 4-6 hours.
- In the last 30 minutes, if you prefer a thicker sauce, whisk the cornstarch with a little water to form a slurry, and stir it into the slow cooker. Remove the bay leaves before serving, and adjust the seasoning with salt and pepper to taste. Garnish with fresh rosemary.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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