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Coq au Vin

Mains

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 10 large chestnut mushrooms, quartered
  • ½ large yellow onion, diced
  • 2 shallots, sliced
  • 2 teaspoons all-purpose flour
  • 1 teaspoons vegan butter
  • 2 garlic cloves, sliced
  • 1½ cups red wine
  • 1 bouquet garni, consisting of fresh rosemary, thyme, sage and bay leaf
  • 1 cup chicken stock
  • kosher salt and freshly ground black pepper to taste

Method

  1. Place the chicken thighs, skin-side down, into a skillet. Cook until browned, 2 to 4 minutes per side. Transfer chicken to a plate; drain and discard all but 1 tablespoon drippings from the skillet.
  2. Lower the heat to medium-high; sauté mushrooms, onion, and shallots with a pinch of salt in the hot skillet until golden and caramelised, 7 to 12 minutes. Add the garlic and cook for a couple more minutes.
  3. Stir flour and vegan butter into vegetable mixture until completely incorporated, about 1 minute.
  4. Add the wine and stock and bring to a boil.
  5. Put the chicken, onions and mushrooms into the slow cooker and add the wine, stock and herbs.
  6. Cook for 4-6 hours on low or 3-5 hours on high.