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Coq Au Vin Stew

  • Cook Time: 5 - 6 hours (low) or 2 1/2 - 3 hours (high)
  • Servings: 4
  • Course: Main Dish

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Reynolds Kitchens tip

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Ingredients

  • Nonstick cooking spray
  • 3 pounds chicken thighs, skinned
  • 1 envelope (1/2 of a 2.2-ounce package) beefy onion soup mix
  • 1-1/2 cups loose-pack frozen small whole onions
  • 2 cups fresh button or wild mushrooms, quartered
  • 1/2 cup dry red wine
  • Hot-cooked mashed potatoes (optional)
  • Snipped fresh basil or parsley (optional)

Directions

Step 1

Lightly coat a large skillet with nonstick cooking spray; heat over medium heat. Cook chicken thighs, several at a time, in the hot skillet until brown; drain off fat.

Step 2

Place chicken thighs in a 3-1/2- or 4-quart slow cooker lined with a Reynolds® Slow Cooker Liner. Sprinkle chicken thighs with dry soup mix. Add onions and mushrooms. Pour wine over all.

Step 3

Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Using a slotted spoon, remove chicken from slow cooker. Use a fork to remove chicken from the bone, shredding it into bite-size pieces. Discard bones.

Step 4

Return chicken to mixture in cooker. If desired, serve with hot mashed potatoes and sprinkle with basil.

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