Coq Au Vin

  • Yield: 6 servings
  • Prep: 8 hours


20-- spring onions or large scallions
2tablespoons olive oil
6strip bacon, sliced thinly
14ounces button mushrooms
2cloves garlic, crushed
3 3/4pounds whole chicken
2cups dry red wine
2medium carrots, chopped coarsely
3-- dried bay leaves
4sprigs fresh thyme
2sprigs fresh rosemary
1 1/2cups chicken stock
1/4cup tomato paste
1/4cup corn starch
2tablespoons water


  1. Trim green ends from onions, leaving about 1½ inches of stem attached; trim roots leaving onions intact. Heat half the oil in large frying pan; cook onions, stirring, until browned all over, remove from pan.
  2. Add bacon, mushrooms, and garlic to same pan; cook, stirring, until bacon is crisp, remove from pan.
  3. Cut chicken into 12 pieces. Heat remaining oil in same pan; cook chicken, in batches, until browned all over; drain on paper towels. Add wine to same pan; bring to a boil, stirring.
  4. Place chicken in 4½-quart slow cooker with onions, bacon, and mushroom mixture, carrot, herbs, stock, wine mixture, and paste. Cook, covered, on low, 7 hours.
  5. Stir in blended corn starch and the water; cook, covered, on high, about 20 minutes or until sauce thickens slightly. Season to taste.

Tips: Use chicken pieces if you prefer, such as 6 thighs and 6 drumsticks, or ask your butcher to cut the chicken into 12 serving pieces for you. Use shallots instead of spring onions, if you like.

Serving suggestion: Serve coq au vin over creamy mashed potatoes drizzled with some of the sauce; accompany with a green salad.

Reprinted with permission from Delish Family Slow Cooker: Easy, Delicious Meals © 2012 by Hearst Communications, Inc., Photography by Ian Wallace. 

Nutritional Info *per serving

  • Calories 658
  • Fat 39.6 g
  • Saturated Fat 11.7 g
  • Carbohydrate 12.3 g
  • Fiber 5.1 g
  • Protein 47.8 g