Wine-braised, from the heart

Coq au vin in skillet or slow-cooker: perfect for a gentle February afternoon in your Lagois kitchen

What might you make for Valentine’s Day (or any day in chilly February) that takes little effort but makes people think you’ve been cooking all day? Something that fills the house with aromas so delicious everyone is hungry the minute they walk in the door?

We have the perfect dish for you to rustle up, simply and elegantly, in your Lagois kitchen.

Turn on the music, maybe treat yourself to a glass of wine if you’re so inclined, let the magic begin… and then relax.

There are two ways to make this beautiful meal: in the slow cooker or in a heavy iron skillet.

Version 1: Slow-cooker red wine–braised chicken

Ingredients

• 6 bone-in, skin-on chicken thighs

• Salt and freshly ground pepper

• 2 tbsp olive oil

• 8 oz (225 g) mushrooms, halved

• 2 shallots, peeled and halved (or 1 small onion, chunked)

• 2 cloves garlic, smashed

• 1 cup pearl onions (fresh or frozen)

• 1½ cups dry red wine

• ¾ cup chicken stock

• 2 sprigs fresh thyme (or 1 tsp dried)

• 1 bay leaf

• 1 tbsp butter or 2 tbsp crème fraîche (or sour cream, full-fat Greek yogurt, or a mix of heavy cream and sour cream) for finishing

Method

1. Season the chicken thighs generously with salt and pepper.

2. Heat olive oil in a skillet over medium-high heat. Brown the chicken well on both sides until golden. Transfer to the slow cooker.

3. In the same skillet, sauté the mushrooms, shallots, garlic, and pearl onions for a few minutes, scraping up any browned bits. Add them to the slow cooker.

4. Pour the red wine into the skillet and bring to a brief simmer, then add it to the slow cooker along with the chicken stock, thyme, and bay leaf.

5. Cover and cook on Low for 5–6 hours or High for 3–4 hours, until the chicken is very tender.

To finish

Remove the chicken and vegetables to a warm serving dish. Pour the sauce into a saucepan and simmer for 10–15 minutes until slightly reduced and glossy. Stir in the butter or crème fraîche, then spoon the sauce over the chicken.

To serve

Perfect with creamy mashed potatoes, buttered egg noodles, or crusty bread for soaking up the sauce. Add a simple green salad and if you wish, a glass of the same red wine you used in the pot.

Or:

Version 2: Slow-braised red wine chicken in a cast-iron skillet

This method works best with a large, heavy cast-iron skillet with a lid. It’s unhurried, forgiving, and perfect for a long February afternoon.

The approach

Same ingredients; you’ll build everything in the skillet, then simply let it cook low and slow in the oven.

Method

Brown the chicken

Preheat the oven to 300°F (150°C). Season the chicken thighs well with salt and pepper. Heat olive oil in the cast-iron skillet over medium heat and brown the chicken deeply on both sides. Remove and set aside.

Build the base

Lower the heat slightly. Add mushrooms, shallots, garlic, and pearl onions to the same skillet. Cook until lightly softened and glossy, scraping up the browned bits from the bottom.

Deglaze

Pour in the red wine and bring it to a gentle simmer, letting it reduce for a few minutes so the alcohol cooks off and the flavour concentrates.

Braise

Return the chicken to the skillet, nestling it into the vegetables. Add chicken stock, thyme, and bay leaf. The liquid should come about halfway up the chicken—add a splash more stock if needed.

Cover and cook slowly

Cover the skillet with its lid (or tightly with foil) and transfer to the oven.Cook for 2½ to 3 hours, checking once or twice to be sure it’s barely bubbling, not boiling.

Tip:

This dish is even better made a day ahead. Let the chicken cool in its sauce, then refrigerate overnight. The flavours deepen beautifully, and the fat rises to the top, making it easy to skim before reheating. Gently warm on the stove or in the slow cooker, then reduce and finish the sauce just before serving.

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