Tex's Killer Slow Cooker Coq Au Vin 🐔🐷 🍷🍅.
You can have Tex's Killer Slow Cooker Coq Au Vin 🐔🐷 🍷🍅 using 16 ingredients and 11 steps. Here is how you cook it.
Ingredients of Tex's Killer Slow Cooker Coq Au Vin 🐔🐷 🍷🍅
- It’s 3-4 of chicken portions (I recommend thighs and drumsticks).
- Prepare 3 slice of thick bacon.
- Prepare 1 of carrot.
- It’s 1 of large onion.
- It’s 125 grams of mushrooms.
- It’s 25 grams of butter.
- You need of ⭕ ⭕ ⭕.
- You need of ✴✴✴ Sauce ✴✴✴.
- You need 400 ml of red wine.
- It’s 1/4 cup of red wine vinegar.
- Prepare 2 tsp of tomato puree.
- It’s 2 of bay leaves.
- You need 25 grams of chopped fresh parsley or 1 tablespoon of dried.
- You need 1 clove of garlic (chopped).
- It’s 1 tsp of cornflour.
- You need 1/2 cup of cold water.
Tex's Killer Slow Cooker Coq Au Vin 🐔🐷 🍷🍅 step by step
- Fry off the bacon in groundnut oil in a medium-low skillet until it's just beginning to crisp, then transfer to kitchen paper. Keep any fat in the pan for cooking the onions and mushrooms later.
- Fry off the chicken on a griddle or in the skillet on a high heat for two minutes each side, or until it has a nice brown colour. You can get nicer lines on the skin if you put a weight on top, such as an iron pan, or a saucepan half-filled with water.
- Prep your veg. Slice the mushrooms and onions thickly, at least ⅛ inch if you're using a mandolin. Slice the carrots on a sharp angle to give that elongated shape seen in the picture.
- Sauté the mushrooms in the skillet on a medium heat, until they have a nice brown color, then transfer to kitchen paper.
- Make a slurry by putting the cold water into a cup and adding the cornflour, stir well. Mix the rest of the sauce ingredients in a separate jug and allow to sit until the onions are cooked. You might want to save ¼ cup of the wine to use for deglazing later, instead of using the vinegar.
- Add the butter and garlic then saute the onions on a low heat until just beginning to soften. Deglaze the pan with wine or the vinegar. Pour in the sauce, carrots, and bacon, then simmer on a low heat..
- Pour in the slurry a little at a time, until the sauce has thickened to the consistency you want.
- Add a little water if it goes thicker than you'd like. Remove from the heat and stir in the herbs. Finally, season and transfer the lot to your slow cooker.
- Layer the mushrooms on top of the sauce. Try not too submerge.
- Finally, Iay your chicken on top of the mushrooms, put the lid on and cook for 4 hours on high or up to 8 hours on low. Taste halfway through and season as required.
- Serve with a crusty bread, or mashed potatoes.