Coq Au Vin was one of the first recipes I tried out in the slow-cooker. The version you see below is far from traditional, but it captures the essence of what I love about the original.
While you don’t strictly need to brown ingredients before adding them to a slow-cooker, doing so brings a richer flavor to this dish.
One note about wine: Don’t cook with a wine you wouldn’t drink. Cooking will intensify the flavors in the wine. If you use a cheap wine that you don’t really like the flavor of, you won’t be happy with the final dish.