Late last year I started collecting vintage kitchen utensils. I have developed a fondness for Nally Ware canisters manufactured last centurary between the 1950’s and 1970’s. I also love vintage pyrex. These kitchen utensils are nostalgically decorative to display while still being quite functional to use.  My favourite piece of kitchen equipment was recently acquired from a generous friend. This 40+ year old bright orange Monier Crockpot still works like a dream. In fact, I will go as far as saying, it’s a better cook than its more modern, shinier counterpart.

Nally Stackable Biscuite and scones canisters New crockpot vintage crockpot CAV nally4

My Monier Crockpot came complete with its original, mint condition, crockpot cookery book written by Aussie cooking legend, Margaret Fulton. In the book Margaret explains how the crock pot can make us a better cook without spending hours in the kitchen. Yes, thats my goal!

CAV book front  CAV cookbook back

This little book is filled with essential slow cooking classics for all courses. Hearty and wholesome soups as well as easy to prepare classics from the everyday beef stew to the more classy poached pears in red wine. I plan to cook my way through this retro, early seventies crockpot recipe book each weekend over the cooler months, trialling these classic recipes and hoping to rediscover a few favourites. To get the pot simmering, my first crockpot dinner is inspired by the Coq au Vin (Chicken in Wine) recipe from the international section of the book. 

retro crockpot recipe CAV Crockpot  retro cropots

Crockpot Coq Au Vin

(Serves 4-6 depending on sides and appetites)



  • 1.5 kg chicken pieces
  • 3 Rashers of bacon diced
  • 1/2 cup chopped leek
  • 8 smalI french shallot onions
  • 250gm button mushrooms whole
  • 1 or two cloves of garlic crushed
  • 1 heaped teaspoon chopped fresh thyme
  • 8 small new potatoes, washed
  • 1 cup red wine
  • 1 cup chicken stock
  • Salt and pepper to season (bacon is salty so go easy on the salt)
  • chopped parsley to serve

crockpot coq au vin ingredients bacon and leeks Monier Crockpot


  • Use a large oiled frypan to sauté leeks and bacon until bacon fat is clear, remove from pan and set aside
  • Add the chicken pieces to the pan and brown well, set aside
  • Place the peeled onions, mushrooms and garlic in the crockpot
  • Add the browned chicken pieces, bacon and leek, thyme, potatoes, wine stock and seasoning
  • Cover and cook on low 6-8 hours or high 4-6 hours. ( I stirred once during cooking to ensure all the chicken was immersed in the stock and wine)

Optional, to thicken the pot juices:

Margaret’s general instructions for thickening pot juices were to remove the chicken and set the crockpot to high. Mix equal parts of butter and flour, slowly add this combo a little at a time stirring until desired consistency is reached. I wanted a thicker gravy to serve my dish on a plate so I thickened my casserole slightly.

crockpot coq au vin  crock pot coq au vin 

Overall this dish was delicious and bursting with great flavour from the mushrooms, bacon, thyme and wine. I didn’t mind the onion hit either. I did find I had more fat in the dish than I am normally used too. I was able to remove what I did not skim off after a chill in the fridge overnight. Served with a generous sprinkle of parsley, potatoes from the pot, steamed green veg  and bread to mop up the juices, this was flavourful comfort food. I packed a container full for my husband's work lunch. Margaret's 1970's crockpot Coq Au Vin is an all time classic and will go on my winter menu for years to come. What's your favourite vintage crock pot recipe?

 crockpot coq au vin coq au vin