Crockpot Coq Au Vin

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Crockpot Coq Au Vin to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Crockpot Coq Au Vin, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 12 sm White onions, peeled
• 4 lb Roasting chicken, cut up
• 1/2 ts Salt
• 1/4 ts Black pepper
• 1/4 c Brandy or cognac
• 2 ea Cloves garlic, peeled and crushed
• 1/4 ts Ground thyme
• 1 ea Bay leaf
• 1 1/2 c Dry, strong red wine
• 5 tb All purpose flour
• 1 c Chicken bouillon
• 3/4 lb Fresh mushrooms, wiped and stemmed
• 1 tb Butter or margarine
• 1/4 ts Salt
• 1 tb Chopped fresh parsley

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

To cook: Place the onions in the slow cooker

Step 2: Technique & Execution

Remove the fat from the vent of the chicken and dice it

Step 3: Technique & Execution

In a large skillet over medium heat, heat the fat until it is rendered

Step 4: Technique & Execution

Discard the shriveled bits and saute the chicken until well browned

Step 5: Technique & Execution

Season with 1/2 tsp salt and the pepper

Step 6: Technique & Execution

Warm the brandy in a ladle or a small saucepan; light it with match and pour it over the chicken