To make a traditional coq au vin, you brown the chicken, bacon, and vegetables in a Dutch oven first, then braise with dry red wine, chicken stock, and cognac mixture and lastly bake in oven. Serve with green beans and mashed potatoes. Smart Recipes, European Recipes, Chicken Recipes, Recipes Chicken European Slower Cooker Coq Au Vin Slower Cooker Coq Au Vin Recipe | PT1H45M Serves 4 Ingredients: 1.33 Cup All-Purpose Flour 0.67 Teaspoon Salt & Freshly Ground Black Pepper 0.67 Cup Milk 1.33 Pounds Chicken Thighs 2 Tablespoons Extra-Virgin Olive Oil 0.33 Pound Button Mushrooms 1.33 Cups Baby Carrots 0.67 Onion 1.33 Cups Red Wine 1.33 Cups Chicken Stock 1.33 Teaspoons Italian Seasoning 0.33 Teaspoon Dried Rosemary In a shallow bowl, season the flour with 1/2 teaspoon each salt and pepper. Coat the chicken generously with the milk dripping off any excess, and then coat the chicken with seasoned flour. Heat the oil in a large Dutch oven over medium-high heat, and brown the chicken for about 3 minutes per side. Stir in the vegetables,onion and red wine while scraping up any brown bits off the bottom of the pot. Stir in the and Chicken Stock, herbs and remaining salt and pepper and bring to a boil, and reduce to a simmer, covered for 1 hour, or until the chicken is fork tender. Increase the heat to medium-high, and cook uncovered for about 10 minutes or until the sauce has thickened slightly.

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