Category, , , , DifficultyBeginner

This classic french dish is an elegant, flavoursome winter warming dish made easy in your slow cooker.
It can be also served with potato or sweet potato mash instead of chats. This is a bulk recipe so you can freeze batches for another day.

Gluten free and Dairy Free | 10 portions

Yields1 Serving
Prep Time20 minsCook Time8 hrsTotal Time8 hrs 20 mins
 800 g organic chicken breast, chopped into 4 cm chunks
 800 g organic chicken thigh, chopped into 4 cm chunks
 1 ⅓ cups gluten free flour
 500 ml red wine
 800 g diced onion
 300 g diced celery
 600 g sliced carrots
 50 g chopped garlic
 50 g thyme
 4 bayleaves
 300 g sliced button mushrooms
 1.50 l chicken stock
 100 g chopped parsley
 500 g button mushrooms
 Maldon sea salt + pepper to season
Vegetables to serve: ( Serves 4 )
 1 bunch steamed kale
 250 g steamed chat potatoes, tossed in a little olive oil & chopped parsley
 300 g peas or green beans or broccoli
1

1. Dust the chicken with the flour & seal in a hot pan.
Set aside + place in slow cooker.

2. In a slow cooker add celery, onion, carrots, thyme, garlic, bay leaf,
mushrooms, chicken stock + wine.

3. Cook on a low heat for 8 hours, check after 6 hours and 7 as it may be
done.

4. Add chopped parsley & season correctly.

5. 30 minutes before your are ready to serve, Chop chat potatoes on half, boil
with a little salt until cooked through.

6 When ready to serve. Place a pot of water onto boil, when boiling add
greens, lightly steam + drain.

7. Toss chopped parsley through Coq Au Vin. Serve with steamed chats +
greens.

Ingredients

 800 g organic chicken breast, chopped into 4 cm chunks
 800 g organic chicken thigh, chopped into 4 cm chunks
 1 ⅓ cups gluten free flour
 500 ml red wine
 800 g diced onion
 300 g diced celery
 600 g sliced carrots
 50 g chopped garlic
 50 g thyme
 4 bayleaves
 300 g sliced button mushrooms
 1.50 l chicken stock
 100 g chopped parsley
 500 g button mushrooms
 Maldon sea salt + pepper to season
Vegetables to serve: ( Serves 4 )
 1 bunch steamed kale
 250 g steamed chat potatoes, tossed in a little olive oil & chopped parsley
 300 g peas or green beans or broccoli

Directions

1

1. Dust the chicken with the flour & seal in a hot pan.
Set aside + place in slow cooker.

2. In a slow cooker add celery, onion, carrots, thyme, garlic, bay leaf,
mushrooms, chicken stock + wine.

3. Cook on a low heat for 8 hours, check after 6 hours and 7 as it may be
done.

4. Add chopped parsley & season correctly.

5. 30 minutes before your are ready to serve, Chop chat potatoes on half, boil
with a little salt until cooked through.

6 When ready to serve. Place a pot of water onto boil, when boiling add
greens, lightly steam + drain.

7. Toss chopped parsley through Coq Au Vin. Serve with steamed chats +
greens.

Chicken Coq Au Vin