Coq au vin

Recipe from: 14 May 2012
coq au vin

Ingredients 15
Servings 1
Minutes 00:10


Serving Change
  • 2
  • 1
    cooking oil
  • 1
    punnet of free range legs and thighs
  • 12
    peeled baby onions
  • 250
    streaky bacon
  • 250
    portobellini mushrooms- quartered
  • 45
    cake flour
  • 250ml
    full-bodied red wine
  • 200
    chicken stock
  • 2
    fat cloves garlic- crushed
  • 2
    tomato paste
  • 1
    dried thyme
  • 4
    bay leaves
  • handful of chopped flat leaf parsley
  • salt and pepper


Preheat the oven to 180°C. In a casserole pot, heat the oil and butter and brown the chicken pieces until golden.

Remove some of the excess oil, add some more butter and sauté the onions and bacon.

Add the mushrooms and sauté for 5 – 10 minutes. Stir in the flour, coating all the vegetables and add the wine, stock, garlic, paste and herbs. Bring to the boil.

Add the chicken, cover and cook for +- 1 hour in the oven.

Add some fresh parsley and season with salt and pepper.

Serve with creamy mashed potatoes.

Reprinted with permission of Bits of Carey. To see more recipes, click here.

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