This takes a little more effort than some slow cooker recipes but it's well worth the effort. Serve with good crusty bread or mashed potatoes.
How to make Coq au Vin
- 400g/14oz shallots, peeled and left whole
- 2 carrots, cut into chunky pieces, about 2½cm/1in
- 2 sticks celery, cut into 1cm/½in slices
- salt and freshly ground black pepper
- 100g/3½oz smoked, dry-cured lardons
- 2 tbsp plain flour
- 4 whole chicken legs, cut into thighs and drumsticks
- 1 fresh bay leaf
- few sprigs fresh thyme, or 1 tsp dried
- 2 garlic cloves, crushed
- 1 tbsp tomato purée
- 300ml/½pt full-bodied red wine
- 100ml/3½fl oz good quality chicken stock
- 150g/5½oz button or crimini mushrooms, or larger mushrooms cut in half
- Put the shallots, carrots and celery into a slow cooker, and season with salt and freshly ground black pepper.
- Fry the lardons in a large frying pan over a low heat for 10 minutes until crisp, golden and the fat has run from the meat.
- Remove from the pan and tip most of the fat into a heatproof bowl.
- Meanwhile, put the flour into a food bag or bowl, season with salt and freshly ground pepper, then toss the chicken pieces in the flour to coat.
- Fry the floured chicken in the residual bacon fat until golden-brown, about five minutes each side. Put the chicken on top of the vegetables in the slow cooker and scatter with the lardons, bay leaf and thyme sprigs.
- Add a little more fat to the pan if needed, then add the garlic and tomato purée. Cook for a minute, then add the wine and bring to the boil for two minutes.
- Add the stock, return to the boil, season with salt and freshly ground black pepper, then pour over the meat and vegetables.
- Cover with the lid then cook on low for six hours, until the chicken is very tender.
- Just before serving, heat a little fat in a frying pan and fry the mushrooms over a high heat, until golden-brown. Scatter over the chicken and serve.
Recipe from BBC Food Recipes.