Slow Cooker Coq au Vin with Parmesan Mashed Potatoes
Serves 6
30 mins prep
240 mins cook
270 mins total
For cold fall and winter nights when you want a fancy dinner, but need something easy!
Parmesan Mashed Potatoes
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Slow cooker
1. Rub the chicken with thyme and a pinch each of salt and pepper. Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove the bacon and reserve for later.
2. To the skillet, add the chicken and sear until golden brown on both sides, about 3 minutes per side. Remove the chicken from the skillet. To the same skillet, add the onion, cook 5 minutes, then remove from the heat and place in the slow cooker. Add the garlic, carrots, mushrooms, tomato paste, red wine, broth, and bay leaves. Season with salt and pepper. Stir to combine. Add the chicken, skin side facing up.
3. Slice the top portion of the garlic head off. Poke holes in the potatoes using a fork and place on top of the chicken. Arrange the thyme sprigs and garlic around the potatoes. Cover and cook on low for 5-6 hours or on high for 3-4 hours.
4. During the last 30 minutes of cooking, remove the potatoes and garlic, let cool slightly. Continue cooking the chicken with the lid off to thicken the sauce slightly.
5. Meanwhile, make the potatoes. Peel the potatoes skin away, they should slip right off. Add the potatoes to a bowl with the cream. Squeeze the garlic cloves out into the potatoes, using to your taste. Mash the potatoes and then add the butter and cheeses. Season with salt and pepper.
6. Remove the bay leaves and thyme from the slow cooker. Stir in the parsley and reserved bacon. Serve the chicken and sauce over the mashed potatoes.
Instant Pot
1. Rub the chicken with thyme and a pinch each of salt and pepper. Set Instant Pot to sauté. Add the bacon and cook until crisp, about 5 minutes. Remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.
2. To the instant pot, add the chicken and sear until golden brown on both sides, about 3 minutes per side. Remove the chicken. To the instant pot, add the onion, cook 5 minutes. Turn the instant pot off. Add the garlic, carrots, mushrooms, tomato paste, red wine, broth, and bay leaves. Season with salt and pepper. Stir to combine. Add the chicken, skin side facing up.
3. Slice the top portion of the garlic head off. Poke holes in the potatoes using a fork and place on top of the chicken. Arrange the thyme sprigs and garlic around the potatoes. Cover and cook on high pressure for 15 minutes. Once done cooking, use the natural or quick release function.
4. Finish as directed above through step 4.
Stove-Top
1. Rub the chicken with thyme and a pinch each of salt and pepper. Cook the bacon in a large braiser over medium heat until crisp, about 5 minutes. Remove the bacon and reserve for later.
2. To the skillet, add the chicken and sear until golden brown on both sides, about 3 minutes per side. Remove the chicken, then add the onion, cook 5 minutes. Add the garlic, carrots, mushrooms, tomato paste, red wine, broth, and bay leaves. Season with salt and pepper. Stir to combine. Add the chicken, skin side facing up.
3. Partially cover and cook over medium heat for 25-30 minutes, until the chicken is cooked through.
4. Cook the potatoes separately. Serve as directed above.
