Slow Cooked Coq au Vin with Fava Beans and Potatoes
Time on High: 45 mins Time on Low: 6 hrs It was love at first bite when I first prepared Coq au Vin! I'm from Virginia so I had to find a way to incorporate ham and whiskey. I used smokey ham stock instead of beef stock and I used whiskey as well as dry red wine. I gotta to tell ya, it was a marriage made in heaven! I hope that you will enjoy my twist on Coq au Vin. I do believe that the French would approve.
4 Pounds chicken thighs & drumsticks
¼ Pound bacon, cut into pieces
8 Ounces baby bella mushrooms
1/2 Tablespoon herbs de provence
Sea salt and freshly ground pepper to taste
3 to 4 Garlic cloves, chopped
1/3 Cup whiskey
1/3 Bottle dry red wine
4 Cups ham stock
2 Tablespoons tomato paste
2 Large bay leaves
½ Pound carrots, cut 1 inch portions
3 to 4 Ounces pearl onions, pealed
¼ Cup slurry-flour & water
½ Pound fava beans, cooked & shelled
1 Pound baby red potatoes, roasted in a 350 degree oven until fork tender about 20 to 25 minutes
1. Add chicken and bacon to Crock-Pot® slow cooker skin down and cook for 45 minutes on High . Turn chicken over half way through.
2. Add remaining ingredients to Crock-Pot® slow cooker and switch to the Low setting. Cook on low for 6 hours. Toss in fava beans the last 10 minutes of cooking time
5. Serve with roasted potatoes. Garnish with Italian parsley. Enjoy!