Find your recipes and restaurants here

Coq au vin

Recipe from: 14 May 2012
coq au vin

Ingredients 15
Servings 6
Time 00:10


  • 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.

Read more on: recipe  |  stew  |  chicken  |  slow-cook

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.