Coq au Vin Recipe

Directions

1. 1
   Preheat a slow cooker to Low.
2. 2
   Place a large saute pan over medium-high heat.
3. 3
   Lightly coat the bottom of the pan with olive oil.
4. 4
   Cook the mushrooms until they are browned and very fragrant, about 5 minutes.
5. 5
   Reserve the mushrooms in a covered container.
6. 6
   Turn off the heat under the saute pan.
7. 7
   Pat the chicken pieces dry with paper towels.
8. 8
   Lightly season the chicken with salt and pepper.
9. 9
   Mix together the flour and porcini dust.
10. 10
    Dredge the chicken pieces in the flour mixture.
11. 11
    Return the saute pan to medium heat and add more oil if necessary.
12. 12
    Brown the chicken pieces, in batches, on both sides, about 7 minutes per side.
13. 13
    Transfer each batch of chicken to the insert.
14. 14
    When all of the chicken has been browned, drain off all but 2 tablespoons of the fat.
15. 15
    Cook the onion, shallots, carrots, and celery in the saute pan, in batches, until the vegetables are lightly colored, about 5 minutes per batch.
16. 16
    Season each batch with salt and pepper.
17. 17
    Add the garlic to the last batch and cook for 3 minutes more until the garlic is very fragrant and has softened slightly.
18. 18
    Transfer each batch of vegetables to the insert.
19. 19
    Increase the heat under the saute pan to medium-high and add the wine.
20. 20
    Scrape up any browned bits with a wooden spoon.
21. 21
    Transfer the wine to the insert.
22. 22
    Add the tomato paste, stock, and bouquet garni to the insert.
23. 23
    Stir to combine.
24. 24
    Cover and cook on Low for 8 hours, until the chicken is very tender.
25. 25
    Gently remove the chicken pieces to a serving platter and set aside to keep warm, tented with foil.
26. 26
    Pour the braising liquid through a fine-mesh strainer into a large saucepan.
27. 27
    Press on the vegetables to get all of the liquid, then discard the vegetables.
28. 28
    Skim off and discard the fat.
29. 29
    Bring the liquid to a boil, then simmer until about 2 cups remain.
30. 30
    Add the pearl onions and mushrooms to the sauce to warm them.
31. 31
    Spoon the sauce over the chicken and serve with your choice of accompaniment.