Meal Zeal

April 25, 2010

Slow-Cooked “White” Coq Au Vin-Inspired Stew

Filed under: Uncategorized — jenseyt @ 3:18 pm

Adapted from a combination of: 1) a Coq Au Vin recipe originally from Jewish Slow Cooker Recipes (found on CHOW) and 2) Williams-Sonoma’s Chicken Stew in White Wine recipe.

  • olive oil
  • 8 ounces cremini mushrooms, quartered
  • 1 pound red-skinned potatoes, cut into 1/2-inch pieces
  • 8 skin-on, bone-in chicken thighs
  • kosher salt and freshly ground black pepper
  • 1/4 C flour (I used whole wheat.)
  • 3 slices bacon, chopped
  • 1 large Spanish onion, chopped
  • 2 medium shallots, chopped
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 6 garlic cloves, chopped
  • 1 C white wine (I used Santa Rita 120 Sauvignon Blanc.)
  • 1 C chicken stock
  • bouquet garni of 6 thyme sprigs, 1 bay leaf, and 6 parsley sprigs
  • a few dried porcini mushrooms
  1. Preheat slow cooker to Low. Place a large sauté pan over medium-high heat. Lightly coat the bottom of the pan with olive oil. Cook the mushrooms until they are browned and very fragrant, about 5 minutes. Reserve the mushrooms in a covered container.
  2. Cook the potatoes until they are crisp on the outside and cooked through. Turn off the heat under the sauté pan.
  3. Pat the chicken pieces dry with paper towels. Lightly season the chicken with salt and pepper. Dredge the chicken pieces in flour. Return the sauté pan to medium heat and add more oil if necessary. Brown the chicken pieces, in batches, on both sides, about 7 minutes per side. Transfer each batch of chicken to the insert. When all of the chicken has been browned, drain off all but 2 tablespoons of the fat.
  4. Cook the bacon, onion, shallots, carrots, and celery in the sauté pan, in batches, until the vegetables are lightly colored, about 5 minutes per batch. Add the garlic to the last batch and cook for 3 minutes more until the garlic is very fragrant and has softened slightly. Transfer each batch of vegetables to the insert.
  5. Increase the heat under the sauté pan to medium-high and add the wine. Scrape up any browned bits with a wooden spoon. Transfer the wine to the insert. Add the stock, dried mushrooms, and bouquet garni to the insert. Stir to combine. Cover and cook on Low for 8 hours, until the chicken is very tender.
  6. Gently remove the chicken pieces to a serving platter and set aside to keep warm, tented with foil. Pour the braising liquid through a fine-mesh strainer into a large saucepan. Press on the vegetables to get all of the liquid, then discard the vegetables. Skim off and discard the fat. Bring the liquid to a boil, then simmer until about 2 cups remain.
  7. Add the potatoes and mushrooms to the sauce to warm them. Spoon the sauce over the chicken.

I served with toasted baguette.


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