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Introduction
Coq au Vin, literally 'rooster in wine,' has graced French tables for centuries. Originally a peasant dish designed to tenderize tough, old roosters, it has evolved into a beloved comfort food worldwide. This healthier crockpot version pays homage to its rustic roots while adapting to modern, health-conscious lifestyles. By using lean chicken breasts and thighs instead of a fatty rooster, and relying on the slow cooker's gentle heat to develop flavors, we've created a dish that's lower in calories but still rich in taste. The slow cooking process allows the wine to meld beautifully with the chicken and vegetables, resulting in a dish that's perfect for a cozy family dinner or an elegant meal with friends.
Ingredients
• 4 bone-in, skin-on chicken thighs (about 1.5 lbs total)
• 2 bone-in, skin-on chicken breasts (about 1 lb total), halved crosswise
• 1/4 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil
• 4 oz bacon, diced
• 1 large yellow onion, diced
• 2 medium carrots, peeled and cut into 1-inch pieces
• 8 oz cremini mushrooms, quartered
• 8 oz pearl onions, peeled
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup low-sodium chicken broth
• 2 cups dry red wine (preferably Burgundy or Pinot Noir)
• 1 bay leaf
• 2 sprigs fresh thyme
• 1/4 cup chopped fresh parsley
• 1 tbsp unsalted butter
Step 1:
In a shallow dish, mix flour, salt, and pepper. Dredge chicken pieces in the mixture, shaking off excess.
Step 2:
Heat olive oil in a large Dutch oven over medium-high heat. Brown chicken in batches, about 4-5 minutes per side. Remove and set aside.
Step 3:
In the same pot, cook diced bacon until crisp, about 5 minutes. Remove with a slotted spoon, leaving fat in the pot.
Step 4:
Add diced onion, carrots, and mushrooms to the pot. Cook until vegetables start to soften, about 5-7 minutes.
Step 5:
Add pearl onions and garlic, cook for another 2 minutes until fragrant.
Step 6:
Stir in tomato paste and cook for 1 minute. Pour in chicken broth and red wine, scraping up any browned bits from the bottom of the pot.
Step 7:
Add bay leaf and thyme sprigs. Bring to a boil, then reduce heat to low.
Step 8:
Return chicken and bacon to the pot. Cover and simmer for 45-60 minutes, until chicken is tender and cooked through.
Step 9:
Remove bay leaf and thyme sprigs. Stir in butter until melted. Taste and adjust seasoning if needed.
Step 10:
Garnish with chopped parsley before serving.
Q: Can I make this dish ahead of time?
A: Yes, it often tastes better the next day. Reheat gently before serving.
Q: What can I substitute for red wine?
A: For a non-alcoholic version, use additional chicken broth with a tablespoon of red wine vinegar for acidity.
Q: Can I use boneless chicken?
A: Yes, but reduce cooking time to about 30 minutes to prevent overcooking.
• For a gluten-free version, replace all-purpose flour with rice flour or cornstarch.
• If pearl onions are unavailable, substitute with 1 cup of chopped regular onions.
• For a non-alcoholic version, replace red wine with additional low-sodium chicken broth and 1 tablespoon of red wine vinegar.
• Choose a good quality red wine that you would enjoy drinking, as it significantly impacts the flavor of the dish.
• Pat the chicken pieces dry with paper towels before dredging in flour for better browning.
• This recipe contains common allergens: wheat (flour) and dairy (butter). It is naturally gluten-free if using gluten-free flour alternatives.
Serve hot, spooning the sauce and vegetables over the chicken. Pair with crusty bread or over mashed potatoes to soak up the delicious sauce.
Cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Brown the chicken and prep vegetables while the oven preheats to save time. The long simmering time allows for preparing side dishes or setting the table.
- Use a wine you enjoy drinking for the best flavor
- Don't rush the browning process; it's key for developing rich flavors
- Taste and adjust seasoning before serving, as wine reduction can intensify saltiness
For a lighter version, use skinless chicken pieces and omit the bacon. For extra richness, finish the dish with a splash of heavy cream before serving.
Serve with the same red wine used in cooking, or a crisp white Burgundy. A simple green salad with vinaigrette complements the rich flavors.
Best enjoyed in fall and winter, but can be made year-round
Contains wheat (flour), dairy (butter). May contain sulfites from wine. Bacon may contain nitrates.
