So when you were a kid and first heard of coq au vin, did you picture a “cocoa van” too? And then you were told it was just chicken with wine…
Actually, coq au vin translates “rooster in wine.” The recipe for this dish was first documented in the early 20th century but was created at least 400 years ago to tenderize tough old birds for poor households and in these tough times today ~ this recipe I’m giving you still fills the bill!
Prior until the 20th century, most rural families housed chickens for eggs and meat plus a rooster. The rooster remained around until he was too old to perform his duties ~ then he would be killed and eaten. The problem, by this time, was that the meat was barely edible; being tough and stringy. Thus, this was “poor people’s food” since the well-off could afford better cuts of meat which did not require wine and slow cooking for a tender dish.
Nowadays, chicken is the cut of meat and it’s still stewed in wine. It’s cooked and served “country-style” with the chicken and vegetables remaining together from beginning to end. I chose to cook it in my slow cooker to allow the flavors of the dry red wine and tomato paste to meld with the meat and veggies for a hearty dish on a chilly yesterday!
Coq au Vin Stew in the Slow Cooker
4 boneless chicken breasts
2 teaspoons herbs de Provence
1 teaspoon garlic powder
½ teaspoon salt
1 teaspoon freshly ground black pepper
3 cups pearl onions, peeled*
8 ounces mushrooms, sliced
3 carrots, sliced
1 cup dry white wine
1 cup sodium-reduced chicken broth
3 tablespoons tomato paste
Place chicken in slow cooker that has been sprayed with cooking spray.
Season with herbs de Provence, garlic powder, salt and pepper.
Add onions, mushrooms and carrots.
Whisk together in a medium bowl the wine, broth and tomato paste.
Pour over chicken and vegetables.
Cover and cook on high for 5½ hours or on low for 7½ hours.
Serve over egg noodles or with mashed potatoes.
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips and recipes.