Chicken leg and thigh portions on the bone will tolerate being a little overcooked, unlike chicken breast. Vary the wine flavour with different reds, but always choose a quality wine. Use 2 diced medium-sized onions in place of the baby onions.
Serve with your favourite potato dish and other seasonal vegetables. Cook on low for 6-7 hours or on high for 3-4 hours, or until the chicken is tender. Pour over the chicken and cover with the lid. In a jug, stir together the tomato paste, flour, wine and water to make a smooth sauce. In a small bowl, combine 1/2 cup of the liquid from the pot or slow cooker with arrowroot flour. Ingredients 20 spring onions (500g) 2 tablespoon olive oil 6 rindless bacon slices (390g), sliced thinly 440 gram button mushrooms 2 clove garlic, crushed. To the skillet, add the chicken and sear until golden brown on both sides, about 3 minutes per side. Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Using a slotted spoon, transfer chicken, mushrooms, carrot, celery and onions to a platter discarding the bay leaf. Rub the chicken with thyme and a pinch each of salt and pepper. Into the pre-warmed slow cooker put the chicken, onions, bacon, mushrooms, garlic, stock powder and bouquet garni, if using. Set the slow cooker on high setting, cover and cook until the chicken is fork-tender, about 2 hours. Add the onions and baocn to the pan and brown evenly. Brown the chicken in a knob of butter or a little oil in a heavy-based frying-pan over moderately high heat until the chicken pieces are well browned on all sides. During the last 15 minutes of the cooking, add the mushrooms and stir them into the liquid. Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients. Pour in the wine, put a lid on the pot and simmer gently for 45-60 minutes or until the chicken is tender. 8-10 pickling-sized onions, peeled and halved if large 2 Brome Lake duck legs 2 Brome Lake duck breasts Salt and pepper to taste 250 ml (1 cup) red wine 250 ml (1 cup) duck stock 60 ml ( cup) flour 30 ml (2. 10-12 chicken pieces, bone-in (drumsticks or thighs are best here). However, today we do not get older birds which makes the cooking time less and the flavour not so intense, hence the inclusion of the chicken stock powder. Thus it was simmered long and slow until the meat fell from the bones - perfect for slow cookers. 
You can shop The Storied Recipe Print Shop (where every image tells a story) here.The traditional Coq au Vin, chicken in red wine, was prepared with an older bird. I am also a storytelling photographer celebrating food in extraordinary light
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