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.
6
Serves
433
Calories
48.7g
Protein
463g
Serving Size
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
- 1Turn on your slow cooker.
- 2Heat a large non-stick frypan with olive oil and sear the chicken. Take off and place in slow cooker.
- 3Keep pan on heat and cook pancetta until browned. Add juices and pancetta to chicken in cooker.
- 4Add 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.
- 5Cook 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.
- 6Serve with mashed potatoes, sweet potato or pumpkin (not included in nutritionals).