Recipe: Perfect Tex's Killer Slow Cooker Coq Au Vin 🐔🐷 🍷🍅

Tex's Killer Slow Cooker Coq Au Vin 🐔🐷 🍷🍅.

You can have Tex's Killer Slow Cooker Coq Au Vin 🐔🐷 🍷🍅 using 16 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Tex's Killer Slow Cooker Coq Au Vin 🐔🐷 🍷🍅

1. Prepare 3-4 of chicken portions (I recommend thighs and drumsticks).
2. Prepare 3 slice of thick bacon.
3. It's 1 of carrot.
4. Prepare 1 of large onion.
5. It's 125 grams of mushrooms.
6. It's 25 grams of butter.
7. It's of ⭕ ⭕ ⭕.
8. It's of ✴✴✴ Sauce ✴✴✴.
9. You need 400 ml of red wine.
10. It's 1/4 cup of red wine vinegar.
11. Prepare 2 tsp of tomato puree.
12. It's 2 of bay leaves.
13. Prepare 25 grams of chopped fresh parsley or 1 tablespoon of dried.
14. You need 1 clove of garlic (chopped).
15. You need 1 tsp of cornflour.
16. It's 1/2 cup of cold water.

Tex's Killer Slow Cooker Coq Au Vin 🐔🐷 🍷🍅 step by step

1. Fry off the bacon in groundnut oil in a medium-low skillet until it's just beginning to crisp, then transfer to kitchen paper. Keep any fat in the pan for cooking the onions and mushrooms later.
2. Fry off the chicken on a griddle or in the skillet on a high heat for two minutes each side, or until it has a nice brown colour. You can get nicer lines on the skin if you put a weight on top, such as an iron pan, or a saucepan half-filled with water.
3. Prep your veg. Slice the mushrooms and onions thickly, at least ⅛ inch if you're using a mandolin. Slice the carrots on a sharp angle to give that elongated shape seen in the picture.
4. Sauté the mushrooms in the skillet on a medium heat, until they have a nice brown color, then transfer to kitchen paper.
5. Make a slurry by putting the cold water into a cup and adding the cornflour, stir well. Mix the rest of the sauce ingredients in a separate jug and allow to sit until the onions are cooked. You might want to save ¼ cup of the wine to use for deglazing later, instead of using the vinegar.
6. Add the butter and garlic then saute the onions on a low heat until just beginning to soften. Deglaze the pan with wine or the vinegar. Pour in the sauce, carrots, and bacon, then simmer on a low heat..
7. Pour in the slurry a little at a time, until the sauce has thickened to the consistency you want.
8. Add a little water if it goes thicker than you'd like. Remove from the heat and stir in the herbs. Finally, season and transfer the lot to your slow cooker.
9. Layer the mushrooms on top of the sauce. Try not too submerge.
10. Finally, Iay your chicken on top of the mushrooms, put the lid on and cook for 4 hours on high or up to 8 hours on low. Taste halfway through and season as required.
11. Serve with a crusty bread, or mashed potatoes.