1 tablespoon olive oil
4 slices bacon, chopped
3-4 ounces pancetta, chopped
flour for dusting chicken pieces
4-6 chicken thighs or 8 thighs and no breasts
1-2 chicken breasts, cut in half
1 onion, diced
1 cup frozen pearl onions
1/2 cup diced celery
3 toes garlic, chopped
1/2 pound crimini or baby portobello mushroom, sliced
2 cups white wine
2-3 cups chicken stock
2-3 sprigs fresh thyme
1/4 teaspoon dried thyme
1 tablespoon tomato paste
3 tablespoons flour
2 tablespoons butter
salt & pepper
For garnish:
1/4 cup fresh parsley, chopped
2 slices cooked bacon, chopped
Heat olive oil in slow cooker or a large skillet and saute bacon and pancetta until nice and crispy. With slotted spoon remove bacon and pancetta and set aside. Now dust chicken pieces with the flour and brown all pieces. Set chicken aside as it is browned. Now add onions, pearl onions and celery and cook for 5-6 minutes. Next add mushrooms to the cooked onion mixture and cook for 2 minutes. Now stir in the flour, tomato paste and garlic; cook for 2 minutes. Next add the white wine and cook until wine reduces a little. If using a skillet scrap the onion mixture into your slow cooker now. Add back in the chicken pieces to the slow cooker, along with the chicken broth, fresh and dried thyme, salt and pepper. Add chicken broth until it just covers the chicken pieces. Slow cook for 6 -8 hours on low, stirring once an hour if possible. Serve with parsley and bacon garnish. Mashed potatoes and a green peas are a wonderful accompaniment!
* I never liked the classic Coq Au Vin, which has red wine so I decided to try making it with white wine last year and we loved it. This is my third try and this recipe I think is the best! Hope you enjoy my version of Coq Au Vin made with White Wine!
4 slices bacon, chopped
3-4 ounces pancetta, chopped
flour for dusting chicken pieces
4-6 chicken thighs or 8 thighs and no breasts
1-2 chicken breasts, cut in half
1 onion, diced
1 cup frozen pearl onions
1/2 cup diced celery
3 toes garlic, chopped
1/2 pound crimini or baby portobello mushroom, sliced
2 cups white wine
2-3 cups chicken stock
2-3 sprigs fresh thyme
1/4 teaspoon dried thyme
1 tablespoon tomato paste
3 tablespoons flour
2 tablespoons butter
salt & pepper
For garnish:
1/4 cup fresh parsley, chopped
2 slices cooked bacon, chopped
Heat olive oil in slow cooker or a large skillet and saute bacon and pancetta until nice and crispy. With slotted spoon remove bacon and pancetta and set aside. Now dust chicken pieces with the flour and brown all pieces. Set chicken aside as it is browned. Now add onions, pearl onions and celery and cook for 5-6 minutes. Next add mushrooms to the cooked onion mixture and cook for 2 minutes. Now stir in the flour, tomato paste and garlic; cook for 2 minutes. Next add the white wine and cook until wine reduces a little. If using a skillet scrap the onion mixture into your slow cooker now. Add back in the chicken pieces to the slow cooker, along with the chicken broth, fresh and dried thyme, salt and pepper. Add chicken broth until it just covers the chicken pieces. Slow cook for 6 -8 hours on low, stirring once an hour if possible. Serve with parsley and bacon garnish. Mashed potatoes and a green peas are a wonderful accompaniment!
* I never liked the classic Coq Au Vin, which has red wine so I decided to try making it with white wine last year and we loved it. This is my third try and this recipe I think is the best! Hope you enjoy my version of Coq Au Vin made with White Wine!
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