Coq au vin on a weeknight?
But did you know you could cook coq au vin in the crockpot?
This recipe was developed by Marianne Williams.
Photo: Caitlin Bensel
Transfer to slow cooker using a slotted spoon; reserve drippings in skillet.
Increase heat to medium-high.
Season chicken with 12 teaspoon salt and the pepper.
Cook chicken, skin side down, until skin is golden brown and crispy, 7 to 8 minutes.
Transfer chicken to a plate; reserve drippings in skillet.
Add flour and cook, whisking constantly, until slightly darkened, about 2 minutes.
Pour into slow cooker.
Stir broth, thyme sprigs, and remaining 34 teaspoon salt into slow cooker.
Arrange chicken, skin side up, on top of mixture.
Cover and cook on low until chicken is tender, about 512 hours.
Top with thyme leaves and serve with egg noodles.
2,000 calories a day is used for general nutrition advice.
