Coq au Vin with Fava Beans and Potatoes


  • 0.25 Pound bacon, cut into pieces
  • 0.5 Pound fava beans, cooked & shelled
  • 0.25 cup slurry-flour & water
  • 3 pearl onions, pealed
  • 0.5 Pound carrots, cut 1 inch portions
  • 2 large bay leaves
  • 2 Tbsp tomato paste
  • 4 cup ham stock
  • 0.33 cup bottle dry red wine
  • 0.33 cup whiskey
  • 3 garlic cloves, chopped
  • Sea salt and freshly ground pepper to taste
  • 4 Pound chicken thighs and drumsticks
  • 0.25 Tbsp herbes de Provence
  • 8 baby bella mushrooms
  • 1 Pound baby red potatoes, roasted in a 350°F oven until fork tender about 20-25 minutes


In a medium high large heated skillet, fry bacon pieces until crispy.  Remove from skillet with a slotted spoon and add to 6 quart crock pot. Sauté mushrooms with herbs for 4-5 minutes until mushrooms are golden brown. Remove from skillet. Add to crock pot. Brown all chicken pieces on both sides in skillet. Remove and add to crock pot. Add salt, pepper, garlic, whiskey, wine, stock, bay leaves, carrots, onions and slurry to crock pot. 

Cook on low for 6-7 hours. Toss in fava beans the last 10 minutes of cooking time. Serve with roasted potatoes.  Garnish with Italian parsley.  Enjoy! Serves 6-8.