Slow Cooker Coq au Vin with Mashed Potatoes

I've made a list of Winter Cooking Projects to tackle while the weather is cool and the days are short and Coq au Vin is high on that list.  About a month back when I came across Half Baked Harvest's Slow Cooker Coq au Vin I figured it would be a super simple way to start off my winter cooking list!  Everything was relatively simple to prep then throw in the slower cooker and I loved how she included cooking the potatoes in the slow cooker as well {saved an extra pot to clean!}.  The dish was super flavorful and warming on a cold winter day and I love any chance to bring out the ol' slow cooker and let it do the cooking for me :)

Slow Cooker Coq au Vin with Parmesan Mashed Potatoes

Ingredients

4 slices thick cut bacon, chopped

2 lbs bone-in chicken breasts or thighs, skin on or off

2 Tblsp chopped fresh thyme leaves, plus 4 thyme sprigs

1 yellow onion, chopped

4 cloves garlic, minced

2 Tblsp tomato paste

4 carrots, chopped

2 cups cremini mushrooms, halved

1 1/2 cups dry red wine {like cabernet sauvignon}

1 cup low sodium chicken broth

2 bay leaves

1/2 cup fresh parsley, chopped

Parmesan Mashed Potatoes

4-5 small Yukon gold potatoes

1 head garlic

1/2 cup whole milk or heavy cream

4 Tblsp salted butter

1/3 cup grated Parmesan cheese 

1/3 cup shredded gruyere cheese

Instructions

1. Rub chicken with thyme and pinch each of salt & pepper.  Cook bacon in large skillet over medium heat until crisp, about 5 minutes.  Remove bacon and reserve for later.

2. To skillet add chicken and sear until golden brown on both sides, about 3 minutes per side.  Remove chicken from skillet.  To same skillet add onion, cook 5 minutes, then remove from heat and place in slow cooker.  To slow cooker add garlic, carrots, mushrooms, tomato paste, red wine, broth, and bay leaves.  Season with salt and pepper and stir to combine.  Add chicken, skin side facing up.

3. Slice top portion of garlic head off.  Poke holes in potatoes using a fork and place on top of chicken.  Arrange thyme sprigs and garlic around the potatoes.  Cover and cook on low for 5-6 hours or high for 3-4 hours.

4. During last 30 minutes of cooking, remove potatoes and garlic and let cool slightly.  Continue cooking chicken with lid off to thicken sauce slightly.

5. Meanwhile, make potatoes.  Peel potatoes skin away and add to bowl with cream  Squeeze garlic cloves out into potatoes to your taste.  Mash potatoes then add butter and cheeses {if using - we didn't add cheese and it was still delicious}.  Season with salt and pepper.

6. Remove bay leaves and thyme sprigs from slow cooker.  Stir in parsley and reserved bacon.  Serve chicken and sauce over mashed potatoes.

Serves 4-6

adapted from half baked harvest

xoxo,

stephanie marie