Yakityak's Kosher Crockpot Coq au Vin

Most Coq au Vin recipes call for bacon - obviously a no no. I've managed to get around this by using beef fry - I'm sure it tastes different, but heck I won't know the difference. I've also converted the recipe for crockpot use - I've seen other Coq au Vin recipes for crockpots. You have to fry up the beef fry first, which is minimal prep but still takes this recipe out of the "just toss everything into the crockpot" category. But it isn't that labor intensive, as far as Coq au Vin recipes go.


1/2 package beef fry
3-4 chicken breasts
3+ cloves of garlic chopped
4 cloves of garlic sliced
dried onion
2 bay leaves
1 baking potato
7 - 8 baby potatoes
3 carrots
3/4 cup white wine, + 1/4 cup
onion powder
garlic powder
celery seed
salt
cayenne pepper
dried thyme

1. SAUTE until crisp, 1/2 pack of beef fry lightly seasoned in onion powder in it's own fat with 1 tblsp chopped garlic and a dash of cayenne. Drain well.

1.a. Some folks like to brown their chicken breasts prior to cooking in the crockpot. This certainly adds to the prep time, but can improve the flavor of the chicken - esp. if it's a bit gamey the way certain "major brand" kosher chickens can be. If you choose this option, clean and season the chicken as described in 3, and saute in the fat left over from the beef fry. Augment seasoning on the chicken pieces as necessary prior to placing them in the crockpot.

2. PLACE IN CROCKPOT:
More chopped garlic - to taste
2 bay leaves
small handful of dried onion
the sauted beef fry cut into small pieces
1 peeled potato sliced very fine
7-8 small baby potatos sliced in half
3 sliced carrots
3/4 cup white wine
season with: onion powder, garlic powder, celery seed, salt and a dash of cayenne

3. Clean chicken breasts (3 big or 4 little). Slice 4 cloves of garlic thinly. Find pockets in each breast and stuff with the sliced garlic cloves. Season both sides of breast under the skin with: onion powder, garlic powder, celery seed, salt and a titch of cayenne.

4. Arrange chicken breasts in pot on top of everything else - extra garlic slices can be placed under skin. Season skin once chicken's in the pot with the same seasonings listed in 3 - and add thyme leaves if you like them.

5. Cook on the low setting all day.

6. After 6-8 hours in a crockpot, the taste of white wine can be pretty unidentifiable... so you can always add a bit more just before serving to get that freshness back.

Note - crockpot Coq au Vin comes out messier than if you made it the conventional way in the oven... but it's also a lot less labor intensive. Often the chicken is falling off the bone - typical for crockpot recipes. You're trading presentation for ease of use... without affecting taste.

Back to the main Jewish Cuisine Forum archive page.