Coq au Vin (Rice Cooker Version)
chicken legs / drumsticks
or tomato paste
pepper & olive oil
In a bowl, rub chicken with olive oil and season with salt and pepper. Set aside.
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.