Tuesday, August 12, 2008

Crockpot Coq au Vin

This was inspired by Chef Sandy D'Amato's Coq au Vin at Coquette Cafe. The secret? Let the chicken marinade overnight. Mine's not nearly as good, but I'm not a world-renowned chef. :D

Crockpot Coq au Vin

1 pkg frozen pearl onions - thawed
1 pkg mushrooms - sliced
1 clove garlic
1 tsp dried thyme leaves
1 tsp kosher salt
1/8 tsp black pepper
2 lbs boneless, skinless chicken breast halves
1 cups dry red wine
3/4 cup reduced-sodium chicken broth
1/4 cup tomato paste
3 tbsp all-purpose unbleached flour

Mix thyme, salt and pepper together. Trim chicken. Layer ingredients in slow cooker in the following order. onions, mushrooms, garlic, spices, chicken, wine and broth. Let sit overnight in the fridge.

Remove crock from fridge and let warm. Cover and cook on LOW 6 to 8 hours. Remove chicken and vegetables; cover and keep warm. Ladle cup cooking liquid into small bowl; allow to cool slightly. Turn slow cooker to HIGH; cover. Mix reserved liquid, tomato paste and flour until smooth. Return mixture to slow cooker; cover and cook 25 minutes or until thickened.

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