C’est delicieux Coq au Vin et le riz!

Salut! Comment ca va? Je vais tres bien! Je’m’appelle, Ally! Beinvenue au Genial Saucery! Parle vous Français? Je peux! Commander Memrise en GooglePlay Store! Allons-y!

Coq Au Vin which means “cock (rooster) with wine” in le Français, was my most viewed recipe when I wrote for Yahoo! Community Contributors, a few years ago. It makes sense why it’s popular, I mean who doesn’t like a little le vin with their coq? 😉
A fairly simple combination of ingredients, Coq au Vin is a rather “labor intensive” recipe, (the prep is brutal) with quite a few processes when you start from scratch, but it’s worth the time and effort to soldier through the method for the incredible flavor. Trust me.


Le vin for the Coq au Vin: $4.50 a bottle!

Treating yourself to the occasional, luxurious le Français (French) meal is like getting a big hug from the inside.
Traditionally, le poulet (the chicken) is marinated overnight in le vin (the wine), then baked in the oven or on the stove.

In this case, simmering the chicken in an inexpensive Pinot Noir with thyme and root legumes (vegetables) in the slow cooker on high for 4 hours to get that signature flavor!  So, let’s breakdown that legendary Français culinary extravagance!


The Haul for Coq au Vin!

The Haul Required for Awesome Saucery’s Slow Cooker Coq au Vin:

1 whole cut up chicken
1 bottle of Pinot Noir (reserve 1 cup for deglazing)
1 package of fresh pearl onions (boiled and peeled)
Salt pork (diced into cubes)
13 cleaned, quartered button mushrooms
2 cleaned, peeled, quartered carrots
2 cleaned, quartered celery
1 peeled, quartered 1 onion
1 teaspoon of dried thyme

2 cups of chicken broth

1 tablespoon of tomato paste

Salt & Pepper

Flour for the chicken (2 cups)

Tools Required

Deep 2 quart saucepan
8 quart crock pot
Cutting board
Wooden spoon
Large bowls

Le poulet

First, salt & pepper the chicken pieces and flour them in a large zip lock bag. Remove, shake off the excess and set aside.


Salt & Pepper here, then drop it in the bag and shake it all around!! Flour, flour real good! Okay, I am going to stop now. Dredge the chicken I’m the flour and tap off the excess.

The Pearl Onions

To prepare the pearl onions, bring 3 cups of water to boil in 1 quart pot. Drop in 1 bag or about 20 pearl onions and cook for 3 min. Remove from pot and allow to cool. Skins and bottoms of the pearl onions will slip off easily.

Le Salt Porc


A few tablespoons of water helps to render the fat from the salt pork under medium heat.

Cover and bring diced salt pork to a simmer on medium heat, with 1/3 cup of water. After the pork warms remove the lid and let the water evaporate. Continue to toss the salt pork cubes in the pain until all the fat is rendered and there is a crusty fond on the bottom of the pan. This took about 20 minutes of tossing and sizzling to get the liquid the frying!

The Button Mushrooms

Brush off the tops of the button mushrooms with a damp paper towel to clean before quartering.


Preps all done (finally!);.carrots, celery, onion, quartered button mushrooms, cleaned, peeled red pearl onions, and diced salt pork ready to begin!

After the salt pork renders all its fat (the pieces will turn hard in the pan) remove the bits and reserve for later.


Brown the pearl onions in the fat to make the sauce buttery and flavorful! There’s the browned salt pork pieces. Keep the pan on steady medium heat and be patient! Let the magic happen!

Brown the pearl onions in the fat for 3 minutes. Just as they begin to color, remove them from the pan and set aside.


Browning le poulet on both sides. Don’t let that frond scare you! That’s a flavor layer for the stew!!

Brown the floured chicken pieces in the fat for 4 minutes on each side. Remove the pieces of browned chicken and set aside.


Browning the mushrooms!

Brown the quartered button mushrooms in the remaining fat with 3 tablespoons of le beurre (the butter) until soft.


Set aside for the sauce with the salt pork bits!

Place the cooked onions, mushrooms and cooked salt pork bits into a separate container and refrigerate until the stew finishes cooking.



I tucked a few plums in the crock pot to compliment the wine but you don’t have to!

Add the chicken and root vegetables to the heated slow cooker.


1 cup of le vin, 2 cups of chicken broth and a tablespoon of tomato paste to deglaze the pan.

Deglaze the frond from the saucepan with 1 tablespoon of tomato paste and 1 cup of le vin. Add 2 cups of chicken broth and stir to combine.


Sprinkle 1/2 teaspoon of thyme into pan.


Sauce from the pan and the rest of the wine is all mingling in the slow cooker! Time to cook!

Pour over browned chicken pieces in crock pot. Add the rest of the wine and replace the lid.


Replace lid and cook on high for 4 and a half hours.  Remove the sauce from the slow cooker to thicken.


It’s all nakey without the sauce!



Add the onions, mushrooms, salt pork bits to the pan and pour it back over le poulet (the chicken)!

Time to thicken the sauce! Make a roux with 2 tablespoons of butter and flour. Remove the sauce from the slow cooker into the sauce pan by ladle fulls until the sauce thickens. Add the onions, mushrooms and salted pork bits. Warm for 2 minutes. Pour back over chicken!


Oooooh! Pret au manger! Bon Appétit!

Serve over rice, pasta, or mashed potatoes!


C’est delicieux Coq au Vin over le riz!

Enjoy! Did you try the recipe? Thinking about it? Leave me a comment below!

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