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#Slow cooker coq au vin skin#
#Slow cooker coq au vin free#

I love pairing with potatoes for the best combination. It will not be crispy but it is seriously good and melt in the mouth.Ĭoq au Vin Blanc is a hearty main best paired with some heavy crabs to mop up the rich sauce.

#Slow cooker coq au vin skin#

Leave the skin on the chicken for added flavour.

I like to use salt, pepper and a little bit of cayenne pepper and paprika to add a little underlying kick.

Taste as you go and season as necessary.

Add the chicken thighs, seal the container and. This will help them withstand the long slow cooking process. In a large resealable container, combine the red wine, carrots, onions, celery, thyme, garlic and bay leaves.

Cut the mushrooms into medium to thick slices with the stem in tact.

Cut the carrots into horizontal thick slices so they stay in shape while cooking.

Using Homemade Chicken Stock will really elevate your dish and provide more flavour than a stock pot.

You want a chicken that has had some kind of life and will not fall apart after a hour of cooking leaving you with a watery mess.

The better quality your chicken the better tasting your dish will be.

Bouquet Garni – A classic French herb mix of thyme, rosemary and bay leaf.

Shallots – You can use brown onions or shallots that you dice finely to melt into the sauce.

Carrots – The sweetness of carrots flavours the chicken and sauce beautifully.

Mushrooms – Chestnut mushrooms are best as they have just the right flavour and umami to flavour the sauce.

Chicken Stock – It’s always best to use Homemade Chicken Stock for recipes like this but you can also use store bought or a chicken stock cube or pot like Knorr or Kallo.

White Wine – Use a nice dry white wine like chardonay or sauvignon blanc.

Lardons – Add some smoky porky flavour to your stew with lardons.

You can save the rest of the pieces to make Homemade Chicken Stock.

#Slow cooker coq au vin free#

Buy a good quality organic free range chicken at your butcher and get them to cut it into legs, thighs, wings, and breast. A Whole Chicken – For this recipe whole chicken is best as it will be cooked low and slow and a lot of the flavour comes from the bones of the chicken.

The ingredients are basic and can be bought at your local supermarket. It is popular for Sunday meals or New Years Eve celebrations. In France the meal is usually made for special occasions as it is indulgent and calorific. It can be cooked on the stove or in the oven producing equally delicious results. It is traditionally cooked in a cast iron cocotte like Le creuset or Staub. Today is the first of 3 recipes I will post this week with a Food for Thought post dropping on Sunday! What is Coq au Vin Blanc?Ī delicious French recipe of a whole chicken cut into manageable parts and slow cooked in white wine, chicken stock, musrooms and carrots. It is favoured and eaten all over the world for good reason and even though little to no spice is used they make up for it in butter! I’ve been living in France for nearly 6 months now and I have no regrets! Its a great country and the food is simply divine. Last week we celebrated Nigerian culture due to my heritage and this week it is all about French cuisine. This month we are celebrating a different cuisine every week at Chilli & Life.