This Crock Pot Coq au Vin Blanc is a delightful twist on a classic French dish. With a white wine base and slow-cooked chicken, it’s perfect for a cozy evening at home. You’ll love how the flavors meld together effortlessly in your crock pot.
Chicken thighs are the star here, bringing richness and tenderness to the dish. Using bone-in, skin-on thighs adds more flavor. Salt and black pepper are your basic seasonings, enhancing the natural flavors of the chicken.
Olive oil is used for browning the chicken and sautéing the vegetables, adding a subtle, fruity aroma. Pearl onions give a gentle sweetness, complemented by earthy cremini mushrooms that soak up all the delicious juices.
Garlic adds a punch of flavor, and white wine serves as the base, bringing an aromatic and slightly tangy depth. Chicken broth helps create a luscious sauce, while all-purpose flour thickens it to the perfect consistency.
Butter enriches the sauce, making it silky smooth. Fresh thyme and bay leaves bring fragrant, herbal notes, and fresh parsley adds a bright, fresh finish.
This dish pairs beautifully with creamy mashed potatoes or a crusty baguette to soak up the sauce. A simple green salad with a tangy vinaigrette would balance the richness perfectly. For a comforting winter meal, consider serving it with roasted root vegetables.
Begin by seasoning the chicken thighs with salt and black pepper. This step is crucial because it starts layering the flavor from the very beginning. Next, heat olive oil in a skillet over medium-high heat. Once the oil is shimmering, brown the chicken on both sides. This should take about 3–4 minutes per side, and you’re looking for a nice, golden color. Once browned, transfer the chicken to your crock pot.
In the same skillet, toss in the pearl onions, garlic, and mushrooms. Sauté them until they are golden and fragrant, which should take about 5 minutes. This step adds depth to the dish, as the vegetables will soak up all the delicious bits left from browning the chicken. Transfer these to the crock pot as well.
Now, in a bowl, whisk together the white wine, chicken broth, and flour until smooth. Pour this mixture over the chicken and vegetables in the crock pot. Add the butter, thyme, and bay leaves on top. Cover the crock pot and let it work its magic on low for 6–7 hours, or until the chicken is tender and falling off the bone.
Before serving, don’t forget to remove the bay leaves. They’ve done their job and can be a bit overpowering if left in. Garnish with fresh parsley for a pop of color and freshness right before serving.
Share