Coq au vin is a dish that inspires incredible awe and fear in people. “You made coq au vin?” “I can’t believe you can make coq au vin as part of a catered buffet!” “It’s too fancy!” “Wow, you must be an incredible cook!” …and so on. I know that traditional coq au vin involves a rooster and 12 gazillion hours of cooking and stewing and prepping, but I have never had that kind of patience. I am of the opinion that coq au vin is quite simply coq au vin: that is, “chicken with wine”. (And vegetables, of course.) My original recipe, which requires neither roosters nor a lot of patience, is based on the recipe included in “From Julia Child’s Kitchen” (she notes that it differs from other coq au vin recipes she’s published, although it is not clear how). Presented below is my SRSLY adaptation; click here for the traditional stove-top version.

SRSLY Coq au Vin

Ingredients:

• 4 chicken leg quarters, divided into thighs and drumsticks
• 8 ounces frozen pearl onions
• 8 ounces canned button mushrooms, drained
• 2 ounces dried porcini mushrooms
• 1/4 cup brandy
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1 bottle (750 ml) red wine
• 4 cups beef stock
• 1 tablespoon minced garlic
• 1 1/2 teaspoons sun-dried tomato paste
• 2 tablespoons corn starch
• 2 tablespoons butter
• salt and pepper to taste

Slow Cooker Method:
Combine all ingredients in slow cooker and cook on low for 4-6 hours.

SRSLY Method:
Combine all ingredients in large zip-top bag and freeze. When ready to cook, place frozen mass in slow cooker and cook on low for 6-8 hours.

Serves 4-6.

Image by Herrner

My traditional coq au vin recipe has been posted at Catch the Spoon, as part of this week’s “drunk food” theme. Click here for the original recipe, or check out the Recipe Carnival that inspired the theme!