Roxy here, with a confession to make. You’re going to be super jealous of me because (gasp!)… I haven’t actually finished Downton Abbey yet. I know, I know. It’s absurd, but I’m doing it on purpose. I’m only allowed to watch 1-2 episodes a month. It’s better this way, playing the long game. Because we all know how it feels to reach the last episode of a series: pure devastation. It’s like a breakup. You don’t get to be a part of your “friends’” lives anymore (Lady Mary, we’re friends, right?). They’re just gone. Boom. Until you rewind and re-watch, that is (anyone else in the serial re-watcher’s club?).
For those of you who are sitting in a puddle of Downton Abbey tears wishing you could see just one last dinner cooked by Mrs. Patmore, turn that frown upside down. Today we’ve teamed up with PERDUE® Chicken to bring you a Downton-style dinner party, because it’s an “I Miss Downton Abbey” night with your crew. We’ve got a recipe for Coq au Vin and party-hosting tips the Earl of Grantham would applaud.
How to Make Coq au Vin
Coq au Vin is a French dish of chicken braised with red wine, mushrooms, bacon and onion. The best part: You can make it in a slow cooker, which means you can add the ingredients, then finish up v. important preparations like polishing your silver or getting into that dress (which seems to take the ladies hours)! Or more realistically, set it up in the AM, head to work and dinner will be ready by the time you get home! We’re using PERDUE® FIT & EASY® Boneless, Skinless Chicken Thighs, a cage-free product which is fed an all-vegetarian diet with no animal by-product (thanks Perdue!).
- 8-10 boneless, skinless chicken thighs
- 3 Tablespoons all-purpose flour
- 4 slices bacon
- 3 Tablespoons extra-virgin olive oil or unsalted butter, divided
- 12 ounces mushrooms (any kind you like!)
- 3-4 rainbow carrots, chopped
- 2 cloves garlic, chopped
- 1 medium yellow onion, chopped
- 2/3 cup low-sodium chicken broth
- 1 1/2 cup red wine
- 2 large sprigs fresh thyme
- salt and pepper to taste
- Place chicken on a piece of wax paper. Add salt and pepper. Lightly coat both sides of the chicken with flour and set aside.
- Heat pan over medium heat. Add bacon and cook. Set bacon aside on a paper towel to soak up any grease. Clean out your pan and return it to the burner. Melt two tablespoons of oil (or butter), then add chicken and cook until lightly browned all over, about three minutes per side. Place cooked chicken on a large plate.
- Melt remaining tablespoon of oil in the pan. Add mushrooms and cook until edges begin to brown, about 3-5 minutes. Add carrots, onions, garlic and salt, and cook until they begin to soften. Transfer veggies to a slow cooker (with any delicious sauce that is in the pan). Add chicken broth. Place the chicken on top. Roughly chop the bacon, then sprinkle it over the chicken. Add wine and thyme sprigs. Cover and cook on low for 6-7 hours. Season with salt and pepper and serve.
Prepare all of your veggies by chopping them up!
Cook the bacon until it starts to crisp, then set aside on a paper towel.
Prepare your chicken, then cook for three minutes on each side in the same pan you used for the bacon. We recommend cleaning out most of the bacon grease, but there’s nothing wrong with leaving a little bit in there ;) Set the chicken aside, then cook the veg.
Add the veggies and chicken to your slow cooker. Roughly chop the bacon, then sprinkle it over the chicken. Douse the chicken and bacon with wine and add your thyme sprigs. Cover and cook on low for 6-7 hours. That’s *just* enough time for you to get your hair and makeup done.
All done! How good does this chicken look?! We’ve officially turned our dinner to-do into a ta-da!
Be sure to serve the chicken by artistically placing on a tray. “It’s all about the details!” — said Mr. Carson (in my mind).
Serve up and enjoy whilst discussing Lady Mary’s dramatic love life.
What else would you serve at a Downton Abbey dinner party? Show us your recipes by tagging us on Instagram + using the hashtag #iamcreative!
Author: Roxy Taghavian
Food Production and Styling: Maddie Bachelder + Karen Pham
Photography: Chris Andre
Modeling: Marisa Kumtong