Photo: Susie Cushner
Prep Time
35 Mins
Other Time
6 Hours 25 Mins
Makes 6 servings

This is the country version of the fussier coq au vin. Serve it with mashed potatoes.

How to Make It

Cook the bacon in a large skillet over medium-low heat until crisp. With a slotted spoon, transfer it to a 4- to 6-quart slow cooker. Pour off all but a light coating of fat from the skillet. Add the chicken and brown over medium-high heat; transfer to the cooker. Pour the wine into the skillet and scrape up any browned bits; add the skillet contents to the cooker, along with the mushrooms, onions, garlic, rosemary, and salt. Cover and cook on low heat for 6 hours, or on high for 3 hours. Transfer the chicken, bacon, and vegetables to a platter; keep warm. Pour the sauce into a small saucepan. Combine the water and cornstarch; stir it into the sauce. Heat to boiling, stirring constantly, until the sauce thickens, about 5 minutes. Pour over the chicken.

Ratings & Reviews


January 11, 2016
Made it tonight and served with rice.  Family loved it.  I used half the garlic stated and it was still garlicky.  Definitely one I'll make again.

Dlowery's Review

February 22, 2013

Kelsey093's Review

November 14, 2012
Yummy, and my picky eater even liked it.

hhhhhh's Review

October 18, 2012
We love this dish. It's hearty and earthy. Great served over brown rice.

curiousandreia's Review

August 30, 2012

Christina21's Review

March 06, 2012
Was hoping for a great dish with the ingredients! We didn't save any of the left overs. If I ever attempted this again, I would change several things. I think the best part was when I used fresh onions. That was about it!

snoopy66's Review

October 19, 2010
Very good and easy, but I made a few changes. Cut bacon down to 4 strips (about 5 oz. - still plenty of bacon flavor) and removed most of drippings before sauteing chicken. I used boneless breasts, which were a little drier, but still pretty good with the sauce. Added a little more wine and only 2 springs of rosemary (chopped). Also, I didn't have pearl onions, so I used regular and diced them on the big side. Cooked on low for 5 hr and 15 min., then turned off. Family loved it, even my picky 5 yr. old. Served with roasted acorn squash and broccoli, apple crisp for dessert - yum!

MaryBethWhit's Review

April 20, 2010
Excellent - delish! I don't like to use my crock pot as it cooks too high, so I did this on the stove in a dutch oven, 2 hours on low - amazing! Can't wait to make it again!

pooklee's Review

March 25, 2010
Used butterflied chicken breasts, fresh pearl onions, and an italian seasoning blend in place of rosemary. Also did bacon and chicken night before and let sit in the fridge. This turned out very well. Everything tasted great together. Served with green beans. Would not change a thing from my changes and will make again

MichelleS's Review

February 08, 2010
This was a great variation of coq au vin. I really liked it better because the flavors were mellow than the traditional version. It is simple and quick to put together. I used thick breasts and turkey bacon with great end results. I served it with egg noodles. The rosemary is a great addition and is perfect in this winter stew. I would definitley serve this to family and friends.