Crock Pot Coq Au Vin (Chicken in White Wine)
photo by *Parsley*
- Ready In:
- 6hrs 15mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 2 tablespoons butter, melted
- 4 boneless skinless chicken breasts, cut in half
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 garlic cloves, finely chopped
- 1 1⁄4 lbs baby portabella mushrooms, sliced thick
- 12 ounces frozen white pearl onions
- 1⁄2 cup dry white wine (use a wine you'd enjoy drinking, we like Yellow Tail chardonnay)
- 1 teaspoon dried thyme leaves
- 1 bay leaf
- 1 cup chicken broth
- 1⁄3 cup flour
directions
- Place butter, chicken, salt, pepper, garlic, mushrooms, onions, wine, thyme, and bay leaf in crock pot.
- Combine chicken broth and flour; pour mixture into crock pot, and stir.
- Cover and cook on LOW setting for 5-6 hours.
- Remove and discard bay leaf.
- Serve over rice.
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Reviews
-
We liked this, a very nice subtle flavor. The sauce was (as another reviewer said) just the right consistency, and frankly I was amazed that it thickened up so nicely - I've never made a sauce like that in the crock pot. I also added in some chicken thighs. ETA: I just pulled the leftovers from the freezer and reheated them last night. Delicious! No special prep before freezing, I just dumped into freezer safe containers. Then I defrosted in my fridge. I reheated on low for about 3 minutes, high for one minute, drained off the sauce and chunks, and finished heating the chicken on high for 2 minutes. Perfect over some fresh white rice!
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Loved this! It's an easy company-worthy Crockpot recipe. The sauce comes out great; not too thick and not too watery. Awesome flavor! I used a combination of boneless breasts and thighs. The white wine (Chardonnay) added a nice flavor, but I'm sure you could sub a good apple juice in it's place if you needed to. I'll make this again; thanx!
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RECIPE SUBMITTED BY
littleturtle
United States