Coq au Vin has been on my must-cook list for years. Yes, years. I’m not sure why I never got around to making it, but I was pretty excited when I received this recipe for the “cooking with alcohol” swap from My Chicago Kitchen.
Now that I’ve made this, I know that I will be making this again and again and again. It was so easy to put together it was unbelievable. Slow cookers in my house are used pretty much only in the fall and winter. Once summer comes around, it goes into hibernation deep in my cupboards.
Why that happens, I’m not quite sure… but this recipe definitely convinced me that slowcookers are a year-round kitchen tool that I should be using!
Summertime Coq au Vin
adapted from My Chicago Kitchen, originally from Williams-Sonoma
1 cup all purpose flour
salt and pepper
8 bone-in, skin on chicken thighs
4 tablespoons olive oil
4 shallots, minced
2 cups dry white wine
1 cup chicken stock
6 sprigs fresh parsley
6 springs fresh thyme
6 carrots, peeled and diced
2 cups pearl onions
2 cups sugar snap peas
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Lightly dredge in flour and shake off any excess. Brown chicken in pan on all sides, about 3-5 minutes per side. Place chicken into slow cooker.
- Pour off all but about 1 tablespoon of grease in pan. Add shallots and saute for 1 minute. Remove skillet from heat and pour in wine and chicken stock. Bring mixture to a simmer over medium heat. Pour into slow cooker over the chicken.
- Add in parsley, thyme, and carrots, making sure the herbs are fully submerged in the liquid. Cover and cook for 2 hours on high or 5 hours on low.
- After 2 or 5 hours, uncover and add in onion and peas, submerging them in the liquid. Cover and cook an additional 30 minutes on low. Serve warm.
Thanks to Taste of Home Cooking for organizing! Make sure to check out the other recipe swap posts!