(Coq Au Vin) or Chicken in Red Wine

(Coq Au Vin) or Chicken in Red Wine

This Chicken in Red Wine recipe is another one of my favorites. You might notice that this recipe  and the way you prepare it, is very similar to my Bourginon Recipe (Beef in Wine). I broke it down into smaller steps and you’ll find that prep time goes fairly quick. You can broil the meat while you’re sauteing the vegetables. Then after the cooking is done you make a sauce, pour it over the food and simmer for an extra couple of minutes. Voila! You’re recipe is done!

Prep time: Less than 20 minutes

Cooking Time:
Makes 4 – 6 servings


  1. 1 3-4lb chicken – You can take a whole chicken and cut it into serving sized pieces. Easier yet, you can buy them cut up. Use 6 chicken pieces of your choice – Either the legs, thighs or breasts. Rinse and pat dry with paper towels.
  2. 1 1lb bag frozen pearl onions – thaw them out
  3. 1/2 lb white mushrooms, rinse, stem and halve
  4. 2 carrots chopped
  5. 2 cups dry red wine
  6. 1/2 cup chicken stock
  7. 3 garlic cloves, peel and mince
  8. 1 tsp dried thyme
  9. 1 bay leaf
  10. 1 Tbsp cornstarch
  11. 2 Tbsp cold water
  12. Salt and pepper to taste
  13. 1 and 1/2 lb oven roasted or steamed potatoes

Chicken in Red Wine Recipe Directions

Step 1 – Broil chicken for 3-5 minutes
Pre-heat the oven broiler and put aluminum foil on a broiler pan. Place the chicken pieces skin side up into the pan. Broil 3 to 5 minutes or until lightly browned and set aside.

Step 2 – Add everything to the slow cooker
Combine the wine, stock, garlic, thyme, bay leaf, mushrooms and pearl onions in the slow cooker. Arrange chicken pieces on the top with the skin side down.

Step 3 – Start the cooking process
Cook on the 6-8 hours if using the Low setting. Cook for 3-4 hours if using the high setting. You can also check if the chicken is done by making sure that it’s tender and no longer pink.

Step 4 – Make a sauce with the liquid from the slow cooker
After cooking is complete, remove the chicken and vegetables from the slow cooker and leave the liquid in the slow cooker. Cover the chicken and vegetables with aluminum foil to keep them warm.

Pour the cooking liquid from the slow cooker into a sauce pan. Bring it to a boil over high heat and boil until the liquid volume is reduced by half. In a small cup, mix the cornstarch and water and add this mixture to the boiling liquid. Now reduce the heat of the saucepan and its contents to low. Simmer the sauce for 2 minutes or until it becomes thick and bubbly.

Step 5 – Final Prep
Take out the bay leaf, season with salt and pepper and pour the sauce over the chicken and vegetables. Serve your chicken with steamed or oven-roasted or potatoes.

Chicken in Red Wine Recipe Hint – If you’re cooking with acidic juices or wine it’s best to use a stainless steel or coated steel pan rather than an aluminum pan. An aluminum pan can add a metallic taste to your dish when wine or acid are mixed into it. Please visit this page for more healthy slow cooker recipes.

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