Slow Cooker Coq Au Vin

We have used Maryland in this recipe however drumsticks, thighs etc can be used as well.

If you don’t have a slow cooker you can use an oven proof dish and cook in the oven on low heat, about 140-150C for about 2-3 hours or 160C for about 1-2 hours.

This recipe is low sugar, low carb, low saturated fat, high protein.

Ingredients

• 6 Chicken Maryland’s, skin removed
• 1 tbsp. olive oil
• 2 celery stalks, sliced
• 2 carrots, sliced
• 8 cup mushrooms, whole
• 4 shallots, halved
• 4 cloves garlic
• 100g pancetta, diced
• Sprinkle dried thyme
• 2 cups red wine (cab sav or Shiraz)
• 2 cups chicken stock
• 2 tbsp. tomato paste
• 2 bay leaves
• Salt & pepper to taste
• 3 tbsp. brandy or cognac
• 1 tsp. brown sugar
• 1 tbsp. cornflour mixed with 1/4 cup cold water

Method

1. Turn on your slow cooker.
2. Heat a large non-stick frypan with olive oil and sear the chicken.  Take off and place in slow cooker.
3. Keep pan on heat and cook pancetta until browned.  Add juices and pancetta to chicken in cooker.
4. Add the mushrooms, celery, carrots, shallots, garlic, wine, stock, brandy, sugar, bay leaves and tomato paste.  Season with salt and pepper and sprinkle with your thyme.
5. Cook for 4 hours on high or 6-8 on low, depending on your cooker.  In the last hour or 30 mins add the cornflour/water mix to thicken the sauce. Taste to see if more salt and pepper needed.
6. Serve with mashed potatoes, sweet potato or pumpkin (not included in nutritionals).