Slow cooker coq au vin recipe
 This takes a little more effort than some slow cooker recipes but it's well worth the effort. Serve with good crusty bread or mashed potatoes. 400g/14oz shallots, peeled and left whole2 carrots, cut into chunky pieces, about 2½cm/1in 2 sticks celery, cut into 1cm/½in slicessalt and freshly ground black pepper100g/3½oz smoked, dry-cured lardons2 tbsp plain flour4 whole chicken legs, cut into thighs and drumsticks1 fresh bay leaffew sprigs fresh thyme, or 1 tsp dried 2 garlic cloves, crushed1 tbsp tomato purée300ml/½pt full-bodied red wine100ml/3½fl oz good quality chicken stock 150g/5½oz button or crimini mushrooms, or larger mushrooms cut in half 400g/14oz shallots, peeled and left whole 2 carrots, cut into chunky pieces, about 2½cm/1in 2 sticks celery, cut into 1cm/½in slices salt and freshly ground black pepper 100g/3½oz smoked, dry-cured lardons 2 tbsp plain flour 4 whole chicken legs, cut into thighs and drumsticks 1 fresh bay leaf few sprigs fresh thyme, or 1 tsp dried 2 garlic cloves, crushed 1 tbsp tomato purée 300ml/½pt full-bodied red wine 100ml/3½fl oz good quality chicken stock 150g/5½oz button or crimini mushrooms, or larger mushrooms cut in half Method Put the shallots, carrots and celery into a slow cooker, and season with salt and freshly ground black pepper. Fry the lardons in a large frying pan over a low heat for 10 minutes until crisp, golden and the fat has run from the meat. Remove from the pan and tip most of the fat into a heatproof bowl.Meanwhile, put the flour into a food bag or bowl, season with salt and freshly ground pepper, then toss the chicken pieces in the flour to coat. Fry the floured chicken in the residual bacon fat until golden-brown, about five minutes each side. Put the chicken on top of the vegetables in the slow cooker and scatter with the lardons, bay leaf and thyme sprigs.Add a little more fat to the pan if needed, then add the garlic and tomato purée. Cook for a minute, then add the wine and bring to the boil for two minutes. Add the stock, return to the boil, season with salt and freshly ground black pepper, then pour over the meat and vegetables. Cover with the lid then cook on low for six hours, until the chicken is very tender.Just before serving, heat a little fat in a frying pan and fry the mushrooms over a high heat, until golden-brown. Scatter over the chicken and serve. Put the shallots, carrots and celery into a slow cooker, and season with salt and freshly ground black pepper. Fry the lardons in a large frying pan over a low heat for 10 minutes until crisp, golden and the fat has run from the meat. Remove from the pan and tip most of the fat into a heatproof bowl. Put the shallots, carrots and celery into a slow cooker, and season with salt and freshly ground black pepper. Fry the lardons in a large frying pan over a low heat for 10 minutes until crisp, golden and the fat has run from the meat. Remove from the pan and tip most of the fat into a heatproof bowl. Meanwhile, put the flour into a food bag or bowl, season with salt and freshly ground pepper, then toss the chicken pieces in the flour to coat. Meanwhile, put the flour into a food bag or bowl, season with salt and freshly ground pepper, then toss the chicken pieces in the flour to coat. Fry the floured chicken in the residual bacon fat until golden-brown, about five minutes each side. Put the chicken on top of the vegetables in the slow cooker and scatter with the lardons, bay leaf and thyme sprigs. Fry the floured chicken in the residual bacon fat until golden-brown, about five minutes each side. Put the chicken on top of the vegetables in the slow cooker and scatter with the lardons, bay leaf and thyme sprigs. Add a little more fat to the pan if needed, then add the garlic and tomato purée. Cook for a minute, then add the wine and bring to the boil for two minutes. Add the stock, return to the boil, season with salt and freshly ground black pepper, then pour over the meat and vegetables. Cover with the lid then cook on low for six hours, until the chicken is very tender. Add a little more fat to the pan if needed, then add the garlic and tomato purée. Cook for a minute, then add the wine and bring to the boil for two minutes. Add the stock, return to the boil, season with salt and freshly ground black pepper, then pour over the meat and vegetables. Cover with the lid then cook on low for six hours, until the chicken is very tender. Just before serving, heat a little fat in a frying pan and fry the mushrooms over a high heat, until golden-brown. Scatter over the chicken and serve. Just before serving, heat a little fat in a frying pan and fry the mushrooms over a high heat, until golden-brown. Scatter over the chicken and serve. Recipe tips Shallots can be time consuming to peel. To make it easier, pour boiling water over the shallots and let them soak for a few minutes. Drain, then peel. You will find that the skin comes away easily.