Crock Pot Coq au Vin with Cranberries

🕒 Prep: 15 min
🔥 Cook: 8 hours
🍽 Serves: 6
★★★★★
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Imagine a classic French dish, but with a twist that makes it perfect for a cozy evening in. This Crock Pot Coq au Vin with Cranberries brings a unique and delightful balance of flavors, making it a wonderful option for both a family dinner and a special occasion.

Ingredients for Crock Pot Coq au Vin with Cranberries

Chicken thighs are juicy and flavorful, making them perfect for slow cooking. A whole bottle of red wine provides that classic coq au vin base, adding depth and richness. The chicken broth helps balance the wine's acidity, while dried cranberries introduce a sweet-tart element. A splash of brandy elevates the dish with a touch of warmth. Earthy cremini mushrooms, hearty carrots, and pungent onions complement the flavors beautifully. Garlic adds its unmistakable aroma. Tomato paste thickens and enriches the sauce. Olive oil is used for browning and flavor. A bit of flour helps thicken the sauce. Thyme and rosemary bring herbal notes, and bay leaves impart a subtle fragrance. Finally, salt and pepper are essential for seasoning.

Tips & Tricks

  • If you're short on time, you can skip browning the chicken, but it adds great flavor.
  • Using a wine you'd drink is key; it makes a big difference in taste.
  • For a thicker sauce, remove the lid during the last hour of cooking.

Serving Suggestions

This dish pairs beautifully with a side of creamy mashed potatoes or buttery egg noodles to soak up the rich sauce. A simple green salad with a light vinaigrette complements the hearty flavors. Don’t forget a crusty baguette to mop up every drop!

Frequently Asked Questions

Can I use chicken breasts instead?
Yes, but they may not be as juicy as thighs. Check for doneness after 6 hours.
What type of red wine should I use?
A medium-bodied wine like Pinot Noir or Merlot works great.
Can I make this dish ahead of time?
Absolutely! It tastes even better the next day once the flavors have melded.

Crock Pot Coq au Vin with Cranberries Recipe Walkthrough

Start by heating a tablespoon of olive oil in a skillet over medium heat. Once it's shimmering, add the chicken thighs, allowing them to brown on both sides. This step locks in flavor and gives the chicken a beautiful color. Transfer the browned chicken to your crock pot.

In the same skillet, toss in your chopped onions, garlic, and carrots. Cook these until the onion softens and turns translucent, releasing its sweetness. Stir in a tablespoon of flour and the tomato paste. Let it cook for a couple of minutes to get rid of the raw flour taste, then pour in the brandy. This combination will form the base of your sauce.

Now, add the red wine, chicken broth, dried cranberries, and sliced mushrooms to the skillet. Sprinkle in the thyme, rosemary, and add the bay leaves. Bring this mixture to a simmer, allowing the flavors to meld together. Carefully pour everything over the chicken in the crock pot, ensuring the thighs are nestled nicely in the aromatic liquid.

Cover your crock pot and set it on low. Let it cook for 6 to 8 hours. This slow cooking process will tenderize the chicken and infuse it with all those wonderful flavors. Before serving, remove the bay leaves and taste to adjust the seasoning with salt and pepper.

Why You'll Love This Recipe

  • Simple to prepare: Let your crock pot do the heavy lifting.
  • Rich flavors: The wine and brandy create a deep, aromatic sauce.
  • Seasonal twist: Dried cranberries add a touch of sweetness and tartness.
  • Perfect for entertaining: Looks and tastes impressive with minimal effort.

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

Step-by-step 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.

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