Brown chicken thighs and toss them in a slow cooker for an irresistible twist on a classic

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Coq au vin is a classic French dish that famously requires a whole bottle of red wine to braise a chicken. It’s wonderful in its own right, but this version offers a delicious twist, using white wine instead of red. The addition of rich cream and succulent mushrooms makes it irresistible.
If you don’t mind putting in a tiny bit of extra work, you can deepen the flavor even more by sautéeing the onions in the bacon fat (after cooking the chicken) until it is soft and beginning to brown, about seven minutes. Add the sautéed onions to the slow cooker along with the mushrooms. Either way, this will be a hit.
Cooktop Cove
Slow cooker coq au vin blanc (white wine chicken stew)
10 minutes
4 hours and 30 minutes
4 hours and 40 minutes
6 strips bacon, diced
4 skin-on, bone-in chicken thighs
4 skin-on, bone-in chicken drumsticks
1 teaspoon kosher salt, plus additional for seasoning the chicken
½ teaspoon freshly ground black pepper, plus additional for seasoning the chicken
1 onion, diced
4 garlic cloves, sliced
8 ounces button or cremini mushrooms, halved if large
1½ cups dry white wine
1 cup heavy cream
Chopped flat-leaf parsley
In a skillet, cook the bacon over medium-high heat until crisp and browned, about 5 minutes. Remove the bacon from the skillet, and let it drain on a paper towel-lined plate.
Season the chicken with salt and pepper. Add to the skillet, and cook until browned all over, about 5 minutes. Transfer to the slow cooker, and add the bacon on top.
Add the onion, garlic and mushrooms to the slow cooker. Pour the wine over the top, and add the salt and pepper.
Cover the slow cooker, and cook on low for 8 hours or on high for 4 hours.
Add the cream, cover again, and cook on high for 15-20 minutes longer, until heated through and bubbling.
Serve immediately, garnished with parsley.
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