Coq au Vin - chicken in wine. And because it's in wine, it's delicious!
I was looking for something I could throw in my crockpot today because it was my first day back at work. I found this in my Williams-Sonoma slow-cooker cookbook and was hooked, and I'm a bit mad I didn't see this earlier in the summer. I bought my W-S cookbook last spring and had every intention of busting it out during this school year. I'm so glad I found this recipe. It requires a little bit of prep work, but it's really delicious. This is definitely going on our monthly rotation!
Summertime Coq au Vin
(Adapted from Williams-Sonoma)
1 c. flour
Salt and pepper
8 bone-in, skin on chicken thighs
4 T. olive oil
4 shallots, minced
2 c. dry white wine
1 c. chicken stock
4 sprigs fresh parsley
4 sprigs fresh thyme
1 summer squash, diced
4 carrots, peeled and diced
2 c. frozen pearl onions
2 c. sugar snap peas (frozen or fresh)
Season chicken with salt and pepper. Dredge lightly in flour and shake off excess. Heat olive oil over medium-high heat in a large skillet. Brown chicken (5 minutes per side) and set aside.
Add shallots to pan and saute 1 minute. Remove skillet from heat and add wine (Don't singe your eyebrows!) followed by chicken stock. Deglaze the pan and bring mixture to a healthy simmer.
Pour wine mixture into the crockpot. Add the chicken, and submerge the parsley and thyme sprigs in the liquid. Throw carrots in, and cook for 2 hours on high or 5 hours on low.
After 2 hours (or 5) uncover and add summer squash, pearl onions, and peas to the crockpot. Submerge them in the cooking liquid. Cover and cook an additional 30 minutes. Serve warm.
- You don't have to use sugar snap peas, but they work beautifully with this dish and they're a little tougher than green beans or regular peas, so they'll hold up well to the cooking time and they won't wilt.
- You can certainly use frozen carrots or frozen carrot pieces, just throw them in when you add all the other vegetables.
- I chose to use just chicken thighs instead of breasts or a whole chicken because I prefer thigh meat, but it's really all about preference. The dark meat will take longer to cook, so if you're using a cut up chicken, place the dark meat on the bottom. Boneless breasts should always go at the top so they don't burn.
- This was perfect for the first day back at school because I didn't have to worry about it. After I browned the chicken I threw everything into my Rival and called it a day! However, because it required all of 12 minutes of my time before my dinner met the crockpot, I'm keeping this in my summertime arsenal!