Slow-Cooker Coq au Vin | America's Test Kitchen

Name: Slow-Cooker Coq au Vin | America's Test Kitchen
Ingredients: 4 ounces thick-cut bacon (about 3 slices), cut into 1/4-inch pieces; 2 medium onions, minced; 8 medium garlic cloves, peeled and crushed; 2 tablespoons tomato paste; 2 teaspoons minced fresh thyme leaves, or 1/2 teaspoon dried; Salt; 1 (750-ml) bottle dry red wine (see note); 1/3 cup soy sauce; 3 tablespoons Minute Tapioca; 2 bay leaves; 4 pounds bone-in chicken pieces (split breasts or thighs), skin removed and trimmed; Ground black pepper; 2 cups frozen pearl onions, thawed; 1/2 cup water; 3 tablespoons unsalted butter; 2 teaspoons sugar; 10 ounces cremini mushrooms, trimmed, wiped clean, and halved if small or quartered if large

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In this traditional French peasant dish, chicken is simmered for hours in red wine allowing the meat to soak up the liquid’s rich flavor; this extended simmering is what gives this dish its robust...

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Ingredients

4 ounces thick-cut bacon (about 3 slices), cut into 1/4-inch pieces
2 medium onions, minced
8 medium garlic cloves, peeled and crushed
2 tablespoons tomato paste
2 teaspoons minced fresh thyme leaves, or 1/2 teaspoon dried
Salt
1 (750-ml) bottle dry red wine (see note)
1/3 cup soy sauce
3 tablespoons Minute Tapioca
2 bay leaves
4 pounds bone-in chicken pieces (split breasts or thighs), skin removed and trimmed
Ground black pepper
2 cups frozen pearl onions, thawed
1/2 cup water
3 tablespoons unsalted butter
2 teaspoons sugar
10 ounces cremini mushrooms, trimmed, wiped clean, and halved if small or quartered if large