Crock Pot Coq au Vin with Cranberries

A delightful twist on the classic French dish, this Crock Pot Coq au Vin combines the deep flavors of red wine and earthy herbs with a hint of sweetness from cranberries, making it perfect for cozy evenings.

Prep time: 15 minutes
Cook time: 8 hours
Serves: 6

Ingredients

4 lbs chicken thighs

1 bottle (750ml) red wine

1 cup chicken broth

1/2 cup dried cranberries

1/4 cup brandy

8 oz cremini mushrooms, sliced

2 carrots, chopped

1 onion, diced

4 cloves garlic, minced

2 tbsp tomato paste

1 tbsp olive oil

1 tbsp all-purpose flour

1 tsp dried thyme

1 tsp rosemary

2 bay leaves

Salt and pepper to taste

Instructions

1. Heat olive oil in a skillet over medium heat, then brown the chicken thighs on both sides. Transfer to the crock pot.

2. In the same skillet, add onions, garlic, and carrots; cook until softened.

3. Stir in flour, tomato paste, and brandy, cooking for 2 minutes.

4. Add wine, chicken broth, cranberries, mushrooms, thyme, rosemary, and bay leaves to the skillet, bringing to a simmer.

5. Pour the mixture over the chicken in the crock pot, cover and cook on low for 6-8 hours.

6. Remove the bay leaves before serving and season with salt and pepper.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in a saucepan over medium-low heat until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.