I’m all for a slow cooker recipe and this is nice and easy to do but sounds dead fancy.
- 6 chicken legs
- 1 tin chopped tomatoes
- ½ red onion
- 1 rasher back bacon
- 1 tsp Worcestershire sauce
- 200ml red wine
- 200ml chicken stock (cube is fine)
- 1 tin butterbeans
- Drizzle of white truffle oil
I started this the evening before and left it to do nice things in the fridge overnight. In a large pan (I used my wok) brown off the chicken legs and then leave to one side. In the same pan, fry the onions and bacon before adding the chopped tomatoes. Give it a good season and then add the wine, Worcestershire sauce and chicken stock.
Give it all a good stir together and then leave to reduce by about 2 thirds so you get a nice thick sauce. Add the chicken legs to a slow cooker pot or a larger oven pan with a lid, and stick in the fridge overnight.
Next morning, put the slow cooker on and leave, if you’re using the oven put it on its lowest setting and leave it. I gave mine about 12 hours on low. Just before you’re ready to eat, in a saucepan cook the butterbeans, drain and then mash. Once mashed, fold through the truffle oil and serve with the Coq au Vin.