An easy version of famous french Coq Au Vin, a stew of red wine-braised chicken! Instead of cooking this dish in an iron cast, I am using a rice cooker to stew the chicken, mushrooms, carrots, onions, bacon and good amount of red wine. Note that rice cooker doesn’t heat up as hot as stove, so make sure to keep the lid close most of the time especially when frying bacon and chicken. The result is still amazing, sweet soft carrots and super tender chicken. Enjoy this world classic dish on busy weekdays shouldn’t be impossible anymore.
| Prep Time | 20 minutes |
| Cook Time | 90 minutes |
| Servings |
people
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Ingredients
- 4 chicken legs / drumsticks thigh/breast
- 1 stick carrots diced
- 5 mushrooms sliced
- 1/4 onion diced
- 4 cloves garlic minced
- 3 bacon diced
- 250 ml red wine
- 200 ml chicken stock
- 2 tbsp ketchup or tomato paste
- 1 tbsp flour
- 5 bay leaves
- 8 thymes
- Some salt pepper & olive oil
Ingredients
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Instructions
Season Chicken
- In a bowl, rub chicken with olive oil and season with salt and pepper. Set aside.
Cook
- Turn on the rice cooker, let it heat up for 5 minutes.
- When the inner pot is becoming hot, add bacons. Cook for 5 minutes.
- Remove the bacons but leave the fat in the pot. Place chicken inside the pot (depends on the size of your rice cooker) and brown the skin for 5 minutes for both sides. Remove the chicken from the pot.
- Add onions and garlics and fry for 3 minutes until the onions become translucent.
- Add mushrooms and carrots, stir quickly. Fry them for 5 minutes.
- Add bacons, chicken back in the pot. Sprinkle the flour on top of the chicken with your finger.
- Pour red wine and chicken stock into the rice cooker.
- Add ketchup, use a spoon to mix the ketchup quickly with the stock.
- Throw bay leaves and thyme into the rice cooker.
- Close the lid. Cook for 1.5 hours. Serve while warm with mashed potatoes.
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