Slow-Cooker Coq au Vin | Williams Sonoma
Slow-Cooker Coq au Vin Here, this traditional dish from Burgundy is prepared in a Cuisinart multicooker, which allows you to brown the chicken and then cook it
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.
Ingredients
- 1 bottle (750ml) Pinot Noir<br>
- 5 fresh flat-leaf parsley sprigs, plus 2 Tbs. finely chopped parsley<br>
- 3 fresh thyme sprigs<br>
- 1 bay leaf<br>
- 1/2 leek (cut lengthwise)<br>
- 6 oz. thick-cut bacon, cut into 1/2-inch dice<br>
- 3 1/4 lb. whole chicken legs<br>
- Kosher salt and freshly ground pepper, to taste<br>
- 1 lb. small button mushrooms<br>
- 3/4 lb. shallots, halved<br>
- 1 Tbs. unsalted butter<br>
- 3 garlic cloves, minced<br>
- 2 Tbs. tomato paste<br>
- 2 Tbs. all-purpose flour<br>
- 1 3/4 cups chicken broth<br>
- 3/4 lb. carrots, peeled and cut into 2-inch pieces<br>
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