On a cold winter’s day, there’s nothing quite like coming home to dinner cooked and ready to serve, and that’s why we love our slow-cooker.
As many of you know, Russell is the real whizz in our kitchen, but sometimes I’ll be on duty, and this is my go-to recipe for a “one pot winter meal”.
Crock Pot Coq Au Vin
- Chicken thighs; (leave the skin on and bone in, so much tastier!)
- Streaky bacon, roughly chopped
- Chopped onions, carrots, potatoes; (I use potatoes instead of the traditional mushrooms, because that way I don’t need to go to the trouble of preparing a side dish)
- Crushed garlic
- Bay leaves
- Bouquet garni; (I make my own with herbs from the garden, generally parsley and thyme, but you can just as easily use store bought)
- Red wine to cover; (You don’t need to use the really good stuff here, but don’t use wine from the bargain bins either)
- Salt and pepper to taste
You know the drill… Place all your ingredients in the crock pot in the morning, and cook on low for 7-8 hours whilst you’re at work!
All you need to do now, is add some crusty bread to mop up the juices and a bottle of Two Tails Marlborough Pinot Noir and you have a perfect mid-week feast!