Red Wine Slow Cooker Chicken
This recipe doesn’t really have a good origin story. I had a little over half a bottle of wine that we didn’t really like enough to finish, but it was good enough to cook with. I asked around twitter for people’s favorite way to use up red wine in cooking and got back essentially three answers from assorted people: coq au vin, beef burgundy and spaghetti sauce. I did some googling and this is what I came up with. I didn’t actually look at any recipes the day I made it, so I don’t think it is directly copied from anywhere, but I might have absorbed one by osmosis or something.
- one whole chicken, cut in to parts (confession: I buy whole cut up ones. I don’t like cutting up whole, raw birds)
- half to two-thirds bottle of red wine suitable for cooking. (This was a merlot)
- 10 Button Mushrooms, cleaned with stems removed
- One medium onion, peeled and quartered
- Salt and Pepper to taste
- Put onions and mushrooms in the bottom of the slow cooker and then put the chicken pieces on top of that.
- Season chicken with salt and pepper. (I just sprinkled some salt and then did maybe 4 or 5 grinds of pepper)
- Pour wine into the slow cooker and add water until it comes up at least 2/3 of the way.
- Cook on low for 3 hours, then open up and move the chicken around a bit, making sure new pieces are completely submerged.
- Cook on low and additional 3 hours until chicken has reached an internal temperature of 165 degrees