Slow-Cooker French Coq au Vin with Creamy Polenta
The beauty of coq au vin, the classic French braised chicken dish, lies in its simplicity and its ability to showcase the natural flavors of the ingredients. In this recipe, we use boneless, skinless chicken thighs for a quick and easy weeknight meal. The chicken is browned in a skillet and then braised in a slow cooker with red wine, chicken broth, and herbs de Provence. The result is a tender, flavorful chicken dish that is perfect for serving over creamy polenta.
Coq au vin is a classic French dish that has been around for centuries. The earliest known recipe for coq au vin dates back to the 14th century. The dish was originally made with rooster (coq), but today it is more commonly made with chicken. Coq au vin is typically made with red wine, but it can also be made with white wine or even beer. The dish is usually braised for several hours, which allows the flavors of the wine and the other ingredients to meld together. Coq au vin is a hearty and flavorful dish that is perfect for a cold winter night.
Slow-Cooker French Coq au Vin with Creamy Polenta Slow-Cooker French Coq au Vin with Creamy Polenta Slow-Cooker French Coq au Vin with Creamy Polenta Slow-Cooker French Coq au Vin with Creamy Polenta
Prep time: 30 | Cook time: 360 | Serves: 4
Ingredients
  • Chicken thighs, boneless and skinless
  • Olive oil
  • Onion, diced
  • Garlic, minced
  • Carrots, chopped
  • Celery, chopped
  • Red wine
  • Chicken broth
  • Herbs de Provence
Instructions
  1. In a large skillet, heat the olive oil over medium heat.
  2. Season the chicken thighs with salt and pepper, then brown them in the hot oil.
  3. Transfer the chicken to a slow cooker.
  4. Add the onion, garlic, carrots, celery, and herbs de Provence to the slow cooker.
  5. Pour in the red wine and chicken broth.
  6. Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is tender and the liquid has reduced.
  7. While the coq au vin is cooking, prepare the creamy polenta according to the package directions.
  8. Serve the coq au vin over the creamy polenta.
Why It Works
  • Browning the chicken in a skillet before braising it helps to develop flavor and create a nice crust.
  • Using a slow cooker ensures that the chicken is cooked evenly and becomes fall-off-the-bone tender.
  • The addition of herbs de Provence adds a complex flavor to the dish.
  • Serving the coq au vin over creamy polenta provides a creamy and flavorful base for the chicken.