Grateful Grits

Bonjour, fellow foodies! Today, I’m excited to share a delightful French-inspired dish that you can effortlessly whip up in your slow cooker. However, before you dive into this culinary adventure, I must warn you: it’s a nine-hour journey. But trust me, the end result is so worth it!

Prepping for Flavor Explosion

Begin by grabbing a bottle of Pinot Noir, and don’t break the bank – something under $20 will do just fine. Pour the entire bottle into a saucepan and crank up the heat to medium-high. Let it dance in the pan, coming to a lively boil for about 15 minutes. This reduction process concentrates the wine’s fantastic flavor.

While your wine is working its magic, preheat a cast iron skillet with a touch of olive oil. For the bacon, feel free to grab some scissors or rely on your knife skills; whatever floats your culinary boat. Sizzle the bacon strips in the cast iron, ensuring they turn a beautiful golden brown. Once done, scoop them onto a plate lined with a napkin to soak up any excess grease.

Chicken and Seasoning Love

While the bacon crisps up, generously season your chicken thighs with salt and freshly cracked pepper. Having a salt bowl at hand makes seasoning a breeze. Always opt for fresh cracked pepper when you’re in the seasoning zone; save the ground stuff for measured recipes. After removing the bacon from the skillet, let your seasoned chicken thighs sizzle in that delicious bacon grease. You might need to cook them in batches to ensure an even golden brown. When they’re looking gorgeous, set them aside.

Time for Veggie Charm

As your chicken thighs work their magic, it’s veggie time! Reach for some baby bella mushrooms (they hold up better) and resist the urge to slice them thin. Chunky cuts are the way to go. Also, peel, trim, and quarter those shallots. Garlic lovers, you’re in for a treat – add a few minced cloves and some whole ones to the mushroom-shallot medley. Transfer your chicken and then introduce this mushroom mixture to the skillet, sautéing for a few minutes on medium heat, slightly lower than the chicken.

Slow Cooker Symphony

With all the prep done, it’s showtime for your slow cooker! Toss in the mushrooms, shallots, garlic, carrots, half of that crispy bacon, chicken broth, salt, tomato paste, bay leaves, thyme, and the reduced wine. Stir everything together until it’s a harmonious mix. Nestle your golden chicken thighs on top, and let it all simmer on low for a patient seven hours.

Thicken the Magic

Once those seven hours are up, mix your butter and flour into a smooth blend and stir it into the slow cooker. Let it swirl in the mixture until it’s beautifully incorporated, then give it another hour or until it’s gorgeously thickened.

Serving with Style

I adore serving this dish over rice because it soaks up that irresistible sauce like a champ. I personally favor jasmine white rice but choose whatever rice your heart desires. However, there are a few rice rules to remember. Always rinse the rice before cooking to remove excess starch and ensure fluffiness. Measure the rice into a container slightly larger than its volume, fill it with water, stir, and drain it off a few times with a saucer to prevent any spillage.

Next, fill a pot with double the amount of water as rice, adding a dash of olive oil and salt. Bring it to a rolling boil, stir in the rice, then lower the heat to a simmer, and cover with a lid. Let it work its magic for roughly twenty minutes, or until the water has vanished.

The Grand Finale

To plate this masterpiece, start with a scoop of rice on each plate, accompanied by a succulent chicken thigh. Add your veggies and that luscious sauce, and finally, sprinkle with the remaining bacon bits. Dive in and enjoy, but a word of caution: watch out for those sneaky bay leaves! They’re not meant for eating, but they can certainly lend their bitterness if you’re not careful. Discard them or alert your guests.

Voilà! You’ve just embarked on a culinary journey that combines the flavors of France with the ease of your slow cooker. Bon appétit!

Slow Cooker Coq Au Vin

Ingredients

1 bottle of Pinot Noir                               

8 ounces of bacon diced

5 chicken thighs                                         

salt/pepper

1 lb of baby bella mushrooms               

3-4 shallots quartered

1 tbsp of minced garlic plus 5-6 cloves of garlic

5 carrots cut in 1 inch chunks                

2 cups of chicken broth

3 tbsp of tomato paste                            

1 tsp of thyme

2 bay leaves                                                

2 tbsp of butter

2 tbsp of flour

Directions

1. In a saucepan on medium high heat, add a bottle of wine and boil for 15 minutes or until it is reduced by half.
2. Preheat a cast iron on high heat, and cook bacon until crisp, then remove.
3. Season chicken with salt and pepper. Cook on each side until browned.
4. Remove chicken from pan and add in the mushrooms, shallots, and garlic cloves and lower the heat to medium.
5. Add mushrooms, shallots, garlic, carrots, half the bacon, broth, salt, tomato paste, bay leaves, thyme, and wine to the slow cooker.
6. Stir all the ingredients until well mixed and then add the chicken on top and cook on low for seven hours.
7. In a small bowl mix butter and flour and add it to the slow cooker. Mix well and cook for an additional hour or until sauce thickens.
8. Discard bay leaves
9. Cook rice.
10. Plate dish and sprinkle with remaining bacon bits and enjoy!