Recipe Courtesy of Williams-Sonoma Kitchen.
This variation on the classic French stew “coq au vin” uses white wine instead of the traditional red and also includes potatoes, so it makes a great one-pot meal. After 5 hours in a slow cooker, the chicken turns out exceptionally tender and juicy.
- 1/3 cup all-purpose flour
- Salt and freshly ground pepper, to taste
- 1 chicken, 3 to 4 pounds, cut into 8 serving pieces
- 3 tablespoons extra-virgin oil
- 3 bacon slices, chopped
- 1 yellow onion, thinly sliced
- 8 ounces white button mushrooms, quartered
- 1 pound red-skinned potatoes, cut into 1/2-inch pieces
- 3 garlic cloves, crushed
- 4 fresh flat-leaf parsley sprigs
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 1/2 cups chicken stock
- 1 1/2 cups white wine
- 1 In a large bowl, combine the flour, salt and pepper. Add the chicken and toss to coat evenly.
- 2 In a large saute pan over medium-high heat, warm half of the olive oil until just smoking. Add half of the chicken and brown on all sides, 3 to 4 minutes total. Transfer to a slow cooker. Repeat with the remaining oil and chicken. Add the bacon, onion, mushrooms, potatoes, garlic, parsley, thyme, bay leaf and stock to the slow cooker and stir to combine.
- 3 Remove the saute pan from the heat, pour the wine into the pan and return to medium-high heat. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom. Add the wine to the slow cooker, cover and cook on high for 5 hours according the the manufacturer's instructions. Remove the bay leaf before serving. Spoon the stew into bowls and serve immediately.
- 4 Serves 4.