Coq Au Vin or Chicken With Wine (Slow Cooker Style)

Picture of Coq Au Vin or Chicken With Wine (Slow Cooker Style)
I have a chicken, one of three.  These birds were organic friend-grown that my wife and I received as gifts.  After roasting the first bird, we discovered they were quite tough.  If you have a bird too tough to roast, stewing is required, so the second bird found some friends with a group of dumplings.  The third?  I am using it for coq au vin.  This is a great recipe to cook the tougher birds one can find direct from farms as we try to be more locavoriffic.

I was astonished to find no recipes for Coq Au Vin here on Instructables.  I like to hook you up with alternative versions, if I can, but there are none to link to here.  Why is this?  Is the dish too fancy?  Is it not fancy enough?  Does it seem too hard?  Does everyone already know how to make it and I am wasting my time?

Let me tell you, friends:  Coq Au Vin is quite easy, especially if we implement our friend The Slow Cooker.  If you want to get down to brass tacks all you need is some chicken, some red wine, and some time.  Some thyme wouldn't hurt, either.

This rustic dish is a delightful main course for any day of the week.  I have it in my repertoire to impress people - which it often does, despite it being easy as pie.  Well, simpler in fact!  (my crust is a disaster!) WARNING:  This will take two days.
smessud4 years ago
Very nice recipe. When I do it (and most other cooking pot recipes), I generally give a boil the day before (15-30mn), and then let it cool down. This gives a first cooking time of around 1 hour. It gives off taste for the night marinade and shorten the cooking time the day after. This is handy when you have guests and little time.

Also for these red wine stews, if the wine is rather light (colour and taste), I add a tea spoon of raw cacao powder (do not use chocolate drinks!!). Raw cacao powder will darken the sauce and add an absolutely undefinable (and delicious) taste to the meat and the sauce. You will surprise many when giving out the trick.

Another trick is to add an anchovy (yes, you read it well) as a substitute for salt. The strong taste of anchovy (I don't like anchovies) is not noticeable but it is there. It goes very well with tomato, carrot and celery. For a whole cock, I would add four to six anchovies fillets. Turn them to purée with a fork before adding to the sauce.

Bon appétit.
Very nice tips, thanks!

I have to stress though that Coq is rooster in French and not chicken. Just so that you know.
matthewabel (author)  smessud4 years ago
I put some cocoa powder in a batch of chili thinking about this comment - great advice. What a great idea.

Sadly, my wife is allergic to fish. I have heard of using them as a salt sub, capers work as well.