My daughter and I love this coq au vin: it’s delicious, it’s great leftover, and it freezes really well. Now in the days of COVID, so many people are working at home, it will work for many people any day of the week. When I was still working, this is the kind of cooking I’d do on the weekend - get the work done mid-morning and forget about it until dinner. I’ve cooked it on both temperatures, and each works well. Between prepping veg and doing the sauté and browning work, this recipe takes about 40 minutes before you put everything into the slow cooker and forget about it for: 7.5 hours on a low heat OR 5 hours on a medium heat. To develop flavor you must brown the chicken, fry the bacon, and sauté the shallots and mushrooms. Note: if you are expecting a dump recipe where your toss all of the ingredients in your slow cooker with no real pre-work - look elsewhere. This is an adaptation of the coq au vin recipe for a slow cooker. If you are feeling the desire to get your full-on Julia going, and want to channel her voice and immerse yourself in her recipe from Mastering the Art of French Cooking, you can find it here on the Food Network site: Chicken in red wine with onions, mushrooms and bacon. but to make her version will take much more hands-on time than many of us have to spend on a single dish. You can almost hear her voice when you read her it. Julia Child’s coq au vin is one of her most famous recipes. I don’t care what you call it - it’s delicious. Since almost no one uses a rooster these days, so it’s actually poulet au vin, if we want to be picky. Is there anything more classically French than coq au vin? The dish was developed to take a tough old rooster and turn it tender. It takes more prep time than a standard slow cooker recipe, bit it’s worth it.
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