Zen of Slow Cooking

Servings:
4-6
Prep time:
00:05
5 Ratings
4.8

An adaptation from Silver Palate cookbook of this delicious sweet and savory chicken dish.

Ingredients

  • 1 tbsp olive oil
  • 1/4 cup red wine vinegar
  • 1/2 cup pitted prunes
  • 1/4 cup pitted Spanish green olives
  • 1/4 cup capers with a little juice
  • Coq au Vin blend
  • 2 tbsp garlic (8 - 12 cloves) minced
  • 1/2 tsp salt
  • 2-1/2 lbs bone-in, skin-on chicken thighs
  • 1/2 cup white wine
  • 1/3 cup brown sugar

Instructions

  1. Slow Cook: 1a) **optional Browning step: heat oil in a skillet and working in batches, add chicken and cook until golden brown, 5 to 6 minutes and transfer to the cooker.Stir in the vinegar, prunes, olives, capers, Coq au Vin blend, garlic, salt, white wine, & sprinkle the sugar over the top. Go to Step 3. 1b) In a large bowl combine the olive oil, vinegar, prunes, olives, capers, Coq au Vin blend, garlic, salt, chicken & white wine 2) Transfer to the cooker and sprinkle the sugar over the top 3) Cover and cook on LOW: 7-8 hrs or HIGH: 3-4 hrs. 4) Transfer to a warmed plate and spoon the prunes, capers, and juices over the top to serve.
  2. Pressure Cook: 1a) **optional Browning step: heat oil on sauté setting and working in batches, add chicken to pot and cook until golden brown, 5 to 6 minutes and remove to a plate. Turn off sauté and add the vinegar, prunes, olives, capers, Coq au Vin blend, garlic, salt, white wine, & browned chicken to the pot and sprinkle the sugar over the top. Go to Step 3. 1b) In a large bowl combine the olive oil, vinegar, prunes, olives, capers, Coq au Vin blend, garlic, salt, chicken & white wine 2) Transfer to the cooker and sprinkle the sugar over the top 3) Secure the cooker lid and pressure valve to Sealing; press the Manual button and adjust the cook time to 15 minutes. 4) Turn the dial to Venting and use Quick Pressure Release. 5) Transfer to a warmed plate and spoon the prunes, capers, and juices over the top to serve.
  3. Oven: 1) Preheat the oven to 350 degrees. 2) In a large bowl combine the olive oil, vinegar, prunes, olives, capers, Coq au Vin blend, garlic, salt, chicken, and white wine. 3) Transfer to a shallow ovenproof dish and sprinkle the sugar over the top 4) Cover the dish loosely with aluminum foil (remove halfway through cooking) and bake for 50 minutes or until the internal temperature of the chicken reaches 165°F. 5) Transfer to a warmed plate and spoon the prunes, capers, and juices over the top to serve.
  4. Dutch Oven: 1a) **optional Browning step: heat oil in the Dutch oven and working in batches, add chicken and cook until golden brown, 5 to 6 minutes and remove to a plate. Add the vinegar, prunes, olives, capers, Coq au Vin blend, garlic, salt, white wine, & browned chicken to the Dutch oven and sprinkle the sugar over the top. Go to Step 3. 1b) In a large bowl combine the olive oil, vinegar, prunes, olives, capers, Coq au Vin blend, garlic, salt, chicken & white wine 2) Transfer to the Dutch Oven and sprinkle the sugar over the top 3) Replace the lid and cook on a medium heat for 45 - 50 minutes, maintaining a low bubble. 3) Transfer to a warmed plate and spoon the prunes, capers, and juices over the top to serve.

Tips

Overnight prep: Combine the ingredients, up to and excluding the white wine, in a bowl then cover and refrigerate the chicken mixture overnight. When ready to cook, transfer to the pot / cooker and pour over the wine and sprinkle with the sugar.

Substitutions: Substitute the bone-in chicken thighs for 2lbs boneless, skinless if you prefer. Also a whole chicken 3 1/2 lbs, portioned by the butcher works well.

Browning step: heat oil on sauté setting and working in batches, add chicken to pot and cook until golden brown, 5 to 6 minutes and remove to a plate. Turn off sauté and add the vinegar, prunes, olives, capers, Coq au Vin blend, garlic, salt, white wine, & browned chicken to the pot and sprinkle the sugar over the top.