I love Coq au Vin but have never attempted to make it myself. Not sure why though as this was so easy! Note that you can buy bouquet garni "tea-bags" in the supermarket (amongst the herb aisle) so don't worry about using the real deal. Don't forget of course that you have to open red wine to make this dish & although that did make me a little queasy at 9.15am when I was putting this in the slow cooker, it was a bonus that evening that I already had an open bottle!
Ingredients (serves 2)
2 chicken breasts
3 rashers of bacon, chopped
1 garlic clove, crushed
1 onion, chopped
225g button mushrooms, halved
1/3 bottle of red wine
1 tbsp plain flour
300ml chicken stock
1 bouquet garni
Melt the butter in a large frying pan and brown the chicken on both sides. Add the bacon for the last 2 mins then remove both and set aside.
Add the onions and garlic to the pan and cook for 5 mins until soft. Stir in the flour and add the red wine, then bring to a boil.
Put the mushrooms in the bottom of the slow cooker then add the chicken & bacon. Pour over the hot wine mixture.
Add the chicken stock - there should be enough to cover the chicken completely. Add the bouquet garni and ensure this also is underneath the liquid.
Cook on low for 8-9 hours. Discard the bouquet garni before serving with rice.