A hearty meal for the cool winter nights

Slow-cooked satisfaction

by Andy Bryenton

The cold weather is a perfect excuse to tuck into some slow cooked, hearty winter fare. Get the drop on the season by putting together a slow-cooker twist on coq au vin that’s easy and feeds a family with big appetites.

300g sliced bacon, diced
1kg of chicken pieces
½ cup dry white wine
500g button chopped
Two coarsely chopped red onions
6 garlic cloves, chopped
3 sprigs fresh rosemary
1 teaspoon salt
¼ cup of water
3 carrots, chopped
2 tablespoons of cornflour

Place the bacon in an iron pan in the oven and grill for approximately five minutes until crisp. Place it in the slow cooker atop a pile of chopped onions and garlic. Pour off excess fat from the pan. Brown the chicken and over medium-high heat, seasoning with a little salt and a pinch of paprika.

Then add it to the cooker. Pour the wine into the pan and give it a ‘swish’ with your spoon to loosen up any delicious crunchy bits.

Now add this liquid to the slow cooker with your mushrooms and garlic. Season with thyme and remaining salt. It will need six hours on a low heat to cook through and disperse the flavours evenly, covered in your slow cooker. After this time, separate the solid ingredients to a warmed bowl and place in the warming drawer of your oven.

Thicken the sauce with a dash of cream or dollop of sour cream and a little corn flour.

Gently heat until the sauce is thick, then stir in the veggies, chicken, mushrooms and bacon. Serve with mashed kumara or potato or some lovely roasted vegetables.