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Ingredients - Tex's Killer Slow Cooker Coq Au Vin 🐔🐷 🍷🍅:
- Provide 3-4 chicken portions (I recommend thighs and drumsticks)
- You need 3 slice - thick bacon
- Give 1 carrot
- Make ready 1 for large onion
- Provide 125 grams for mushrooms
- Require 25 grams butter
- Provide - ⭕ ⭕ ⭕
- Give for ✴✴✴ Sauce ✴✴✴
- Get 400 ml - red wine
- Need 1/4 cup of red wine vinegar
- Get 2 tsp tomato puree
- Need 2 bay leaves
- Require 25 grams chopped fresh parsley or 1 tablespoon of dried
- You need 1 clove - garlic (chopped)
- Take 1 tsp cornflour
- Give 1/2 cup - cold water
Tex's Killer Slow Cooker Coq Au Vin 🐔🐷 🍷🍅 instructions:
- 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
- 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
- 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
- Sauté the mushrooms in the skillet on a medium heat, until they have a nice brown color, then transfer to kitchen paper
- 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
- 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.
- Pour in the slurry a little at a time, until the sauce has thickened to the consistency you want
- 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
- Layer the mushrooms on top of the sauce. Try not too submerge
- 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
- Serve with a crusty bread, or mashed potatoes
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