I don’t know how the weather has been where you are at but here in the Pacific Northwest it has been sunny but cold! The sun has been rising a bit earlier and staying out a bit later but my body is still craving warm, hearty dishes.
One evening last week, I had an appointment after work so I prepared a crockpot meal the night before. After seeing Coq au Vin on multiple blogs the past couple weeks, it was a no-brainer for what to make.
I didn’t follow any recipe and just used what I had on hand and pretty much eyeballed everything.
So all this prep work was done the night before.
Cook 6 pieces of bacon. Remove from pan. Cool, and crumble.
Divide a small chicken into 6-8 pieces. In the same pan, brown the chicken pieces. If you don’t feel like dealing with a whole bird, obviously you could just use boneless, skinless chicken breasts or something.
Lay the chicken on the bottom of the crockpot.
Top with 4 quartered red potatoes.
Add a layer of baby carrots.
One bag of frozen small pearly onions go on top of the carrots.
Then a layer of quartered mushrooms. I used baby bella’s.
About a cup of chicken broth…
… and about a cup of red wine. I used cabernet sauvignon from Black Box.
Give it a healthy shake of fresh ground pepper, sea salt, and dried thyme.
Top with crumbled bacon.
I refrigerated this overnight but you could just start it up right away if you are doing it the same day. The next morning, I turned it to low just before leaving for work (7:15am) and the husband turned it off when he got home (4:45pm). It was a tad overdone but we don’t have a fancy crock with a timer. 6 hours would probably be enough if you have that option.
I served it with basmati rice to soak up all the yummy broth. The chewy pieces of bacon were obviously the best part.
It definitely needed another shake of pepper and some garlic wouldn’t hurt. (I just forgot when I was prepping it.) But this is a perfect winter weeknight meal. We got 5 hearty servings out of it but it could have easily stretched to 6 or 7 servings.