Coq Au Vin Recipe

Complete Recipes Listing

REESE WITHERSPOON'S CROCK POT RECIPE  FOR COQ AU VIN

½ pound sliced bacon, diced

One 4 to 6 lb chicken

½ cup dry white wine (or ¼ cup dry vermouth plus ¼ cup water)

½ pound small white mushrooms

1 cup frozen small white onions, thawed

6 garlic cloves

3 sprigs fresh rosemary (or 1 tablespoon dried rosemary leaves)

1teaspoon kosher salt

¼ cup water

2 tablespoons cornstarch

Cook the bacon in a large skillet over medium-low heat until crisp. With a slotted spoon, transfer it to a 4 to 6 quart slow cooker.  Pour off all but a light coating of fat from the skillet. Add the chicken and brown over medium-high heat; transfer to the cooker. Pour the wine into the skillet and scrape up any browned bits; add the skillet contents to the cooker, along with the mushrooms, onions, garlic, rosemary and salt. Cover and cook on low heat for 6 hours or on high for 3 hours. Transfer the chicken, bacon and vegetables to a platter; keep warm. Pour the sauce into a small saucepan. Combine the water and cornstarch; stir it into the sauce. Heat to boiling stirring constantly, until the sauce thickens about 5 minutes. Pour over the chicken.