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Wednesday, March 4, 2015

Slow Cooker Chicken Coq au Vin Blanc

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Slow Cooker Chicken Coq au Vin Blanc: simplelivingeating.com


I've always been a fan of Chicken Coq au Vin. Chicken slowly cooked in wine with mushrooms, onions, carrots, celery to name a few of the wonderful vegetables that are usually included in this meal.

I absolutely love the flavor of Chicken Coq au Vin and any time I have been in a French restaurant with someone who hasn't eaten French food before I always recommend they get the Coq au Vin. Everyone loves the dish.


Slow Cooker Coq au Vin Blanc.... A classic French dinner with so little work. http://www.simplelivingeating.com/2015/03/slow-cooker-coq-au-vin-blanc.html


There is just one thing about traditional Chicken Coq au Vin that bothers me, it is made with red wine. The problem with the red wine is not flavor. It tastes great. The problem I have is aesthetic.


Slow Cooker Chicken Coq au Vin Blanc: simplelivingeating.com

The red wine turns the chicken purple. I am not a Dr Seuss character, so purple chicken is just not appetizing to me. I did some research and found out that in northern France Chicken Coq au vin is often made with white wine from Alsace and Normandy. I tried this recipe with a Riesling and loved the flavor, and I was no longer put off by the odd colored chicken. 



Slow Cooker Chicken Coq au Vin Blanc

by Diane Balch
Prep Time: 20 minutes
Cook Time: 4 to 6 hours low
Keywords: slow-cooker soup/stew entree gluten-free chicken white wine French

Ingredients (6 to 8)
  • 4 slices of bacon crisped
  • 1 tablespoon of melted butter
  • 1 teaspoon of corn starch
  • 2 cups of Reisling or other white wine
  • 1 teaspoon of dried thyme
  • 1 teaspoon of salt
  • 1 teaspooon of pepper
  • 1 bay leaf
  • 3 garlic cloves minced
  • 3 shallots chopped
  • 2 small potatoes peeled and chopped into small cubes
  • 2 celery stalks chopped
  • 2 large carrots chopped
  • 1.5 to 2 pounds of boneless, skinless chicken thighs
  • 8 ounces of baby cremini mushrooms: stems removed, crumbled
  • 2 tablespoons of fresh chopped parsley
  • creme Fraiche 1 to 3 tablespoons

Instructions
1) Crisp bacon
2) While bacon is frying whisk together: butter, cornstarch, thyme, salt and pepper.
3) Whisk in wine and garlic. Stir in bay leaf. Set aside.
4) Layer in a large crockpot: potatoes, shallots, celery, carrots, chicken, bacon, mushrooms and top with parsley. Do not stir.
5) Pour wine seasoning mixture over chicken and vegetables.
6) Cook on low for 4 to 6 hours.
When the chicken is cooked remove about a cup of wine and whisk 1 to 3 tablespoons of creme fraiches into the wine. Pour it back into the crockpot and stir.
Serve over egg noodles, mashed potatoes (if you don't put potatoes in it) or just with crusty bread and butter.

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8 comments:

  1. Oh come on, you're not a Dr. Seuss character? ;) I agree, purple chicken is kind of strange to eat!

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    1. OK, but you still aren't going to get me to eat green eggs and ham.

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  2. What a coincidence -- I was looking at one of my grandmother's old cookbooks and I wondered the same thing when I saw a recipe for Coq au Vin. Your version sounds much better! :)

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    1. I really liked it with white wine and my kids did too. It really does look more appetizing too. Enjoy.

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  3. Incredibly delicious dinner idea! Thanks for linking up with What's Cookin' Wednesday!

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  4. What a wonderful dish, I can almost taste this one! Happy St. Patrick's Day and thanks so much for sharing with Full Plate Thursday!
    Miz Helen

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  5. I so much agree about the red wine and purple chicken. It just looks funky. Plus, I think that white wine gives chicken a more mellow flavor. Red tends to overpower poultry. I missed the part about creme Fraiche at the end. I wish I'd paid closer attention. The dish was still fantastic without it. I do plan to make this again!

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    Replies
    1. I'm so glad you enjoy this dish Christin. Yes, the creme fraiche is nice.

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