Slow Cooker Coq au Vin

Use a medium- or full-bodied red wine for cooking the chicken, and then drink the same wine with the meal. Or, try using a dry white wine in place of the red wine for a lighter but equally delicious dish.
Average Customer Rating:
4 out of 5
4
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Slow Cooker Coq au Vin
Review 1 for Slow Cooker Coq au Vin
4 out of 5
4 out of 5
inexile
September 13, 2011
Would You Recommend? Yes
+3points
3of 3found this review helpful.
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Great if you reduce the liquid before serving
September 13, 2011
I agree with the post above that the sauce is not perfect when the cooking process is complete. At that point it really is just reserved cooking liquid rather than a sauce or gravy. I was serving it same day, so I removed all of the chicken and vegetables to a serving plate and then boiled the remaining liquid on high until it reduced significantly which made a rich, tasty sauce. I do not know if the result was more or less authentic, but it was very flavorful and my guests loved it.
Review 2 for Slow Cooker Coq au Vin
4 out of 5
4 out of 5
BaltimoreBrian
Baltimore
January 11, 2011
Would You Recommend? Yes
+7points
7of 7found this review helpful.
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Perfect.... the next night
January 11, 2011
I followed this recipe to the letter except A) I used 4 lbs Chicken thighs and B) I couldn't find thick-cut bacon so I used regular.
The first night, right out of the slow cooker, the sauce was very thin and did not have any amazing flavor. The mushrooms, carrots and chicken were all perfect, but again didn't have that great "coq au vin" taste. There was also a LOT of grease/oil on the surface.
I put it in the refrigerator overnight and skimmed the fat off the surface once it had congealed at the top. Then I re-heated everything together before straining out the liquid using a pasta strainer. I reduced this by half, added a little salt, and put the solid pieces back in.
This time it was just perfect. Amazing flavors and textures that brought me back to the first time I had coq au vin at Bar Baloud in NYC last winter.
Highly recommend! Just ignore the "serve immediately" part.