Coq au vin from the slow cooker

Ingredients for 5 servings:

• 1 onion(s)
• 1 shallot(s)
• 3 garlic cloves
• 2 carrots
• 8 sprigs of fresh parsley
• 2 tbsp olive oil
• 6 skinless chicken thighs
• 1 tbsp flour
• 500 ml red wine
• 150 g tomatoes, pureed
• 200 ml water
• 1 tsp thyme, dried
• 1 bay leaf
• salt and pepper
• 200 g bacon
• 250 g mushrooms
• 1 tbsp cornstarch
• 1 tsp tomato paste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 8 hours; Total time approx. 8 hours 30 minutes

3.5 l – 8 hours

Peel the onion, shallot, and garlic. Cut the onion and shallot into rings. Finely chop the garlic. Trim and peel the carrots, then cut into finger-thick pieces. Wash the parsley, shake dry, and finely chop. Heat oil in a pan. Sprinkle the chicken thighs with a little flour and sear them in the pan for 6-9 minutes. Add the onion, shallot, garlic, and carrot and sauté for 3-4 minutes. Transfer the mixture to the slow cooker. Add the wine, tomatoes, water, parsley, and seasoning. Cover and cook on low for 6 hours. Cut the bacon into large pieces and fry them off the chicken thighs in the pan. Remove the bacon from the pan and drain on kitchen paper. Clean the mushrooms. Small mushrooms can be left whole, but large ones can be halved. After 6 hours, add the bacon and mushrooms to the slow cooker and cook on low for 1-2 hours. Thicken the sauce of the finished coq au vin with a little cornstarch and tomato paste, if desired. Season with salt and serve. Coq au vin is usually served with a baguette. It also tastes great with tagliatelle. Approximately 550 kcal per serving.