Coq au vin with steamed green beans
60 g, chopped
2 medium, cut into thick wedges
2 clove(s), chopped
600 g, sliced
½ cup(s), (140g)
¾ cup(s), (185ml)
¾ glass(es), (185ml), dry
Dried bay leaf
1 tbs, (4 sprigs)
Skinless chicken thigh
540 g, (buy 4 x 150g thighs, skinless)
- Heat oil in a large non-stick frying pan over medium-high heat. Cook chicken, turning, for 5 minutes or until browned. Place in a 4.5 litre (18-cup) slow cooker.
- Reheat same pan over medium-high heat. Add bacon, onion and garlic and cook, stirring, for 5 minutes or until softened. Add mushrooms and cook, stirring, for 5 minutes or until softened.
- Whisk flour and paste in a medium bowl. Gradually whisk in stock and wine until smooth. Add to pan with mushrooms and bring to the boil. Transfer mushroom mixture to slow cooker. Add bay leaves and thyme sprigs. Cook, covered, on high for 3 hours (or low for 6 hours) or until chicken is cooked through. Serve with extra thyme.