Coq Au Vin is a classic French dish that translates to "cock with wine," heralding a rustic yet profoundly flavorful meal traditionally made with rooster and red wine. The essence of the dish lies in its slow cooking, allowing the rich and hearty flavors to meld beautifully. Originating from the French countryside, Coq Au Vin is a symbol of resourceful culinary practices, transforming tough meat and simple ingredients into a tender, aromatic, and luxurious feast. Slow cooking methods not only tenderize but also imbue the chicken with layers of depth as it simmers in the wine-infused sauce.

Serve this Slow Cooker Coq Au Vin with sides that can soak up the succulent sauce and balance the bold flavors. Creamy mashed potatoes, steamed green beans, crusty French baguette, or even a simple buttered noodle make excellent accompaniments. For a truly authentic French experience, a light, green salad dressed in vinaigrette can be served alongside to cut through the richness of the dish. Don't forget to pair with a glass of robust red wine, similar to the one you've used in cooking, to elevate the meal even further.

Ingredients:

- 6 slices of bacon, chopped
- 4 chicken thighs, bone-in and skin-on
- 2 chicken drumsticks, bone-in and skin-on
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 1 medium onion, chopped
- 3 carrots, peeled and sliced into 1-inch pieces
- 3 cloves garlic, minced
- 2 cups red wine (such as Burgundy or Pinot Noir)
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
- 2 bay leaves
- 8 ounces cremini or white button mushrooms, quartered
- Fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet, cook the bacon over medium heat until crisp. Transfer the bacon to the slow cooker with a slotted spoon, leaving the bacon fat in the skillet.

2. Season the chicken pieces with salt and pepper, then dredge in flour, shaking off any excess. Brown the chicken in the bacon fat over medium-high heat until golden on both sides, about 3-4 minutes per side. Transfer the browned chicken to the slow cooker.

3. In the same skillet, soften the chopped onion and sliced carrots for about 5 minutes, then add the garlic and cook for one more minute. Pour in the wine, scraping up any brown bits from the bottom of the skillet. Bring to a simmer and cook for a couple of minutes. Transfer this mixture to the slow cooker over the chicken.

4. Add the chicken broth, tomato paste, thyme, bay leaves, and mushrooms to the slow cooker, spreading them around the chicken. Cover and cook on low for 5-6 hours, or on high for 3-4 hours, until the chicken is tender and cooked through.

5. Carefully remove the bay leaves and adjust seasoning to taste. If desired, thicken the sauce with a mixture of water and cornstarch during the last 30 minutes of cooking.

6. Garnish the Coq Au Vin with the reserved crispy bacon and freshly chopped parsley before serving. Enjoy your sumptuous French country meal directly from the slow cooker or plated as suggested with your chosen sides.

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