Coq au Vin


Experience the rich tapestry of French cuisine with Coq au Vin, where tender chicken is bathed in a velvety red wine sauce, tantalising your taste buds with luxurious flavours. This iconic dish promises a culinary journey through the rustic charm of France.


  • 4 chicken thighs and 4 chicken legs, with skin and bones
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 4 ounces bacon, diced
  • 8 oz button mushrooms, quartered
  • 2 carrots, peeled and sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all purpose flour
  • 2 cups red wine (such as burgundy or pinot noir)
  • 1 cup chicken stock
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • chopped fresh parsley, to garnish

Method of preparation:

Season the chicken thighs and drumsticks generously with salt and pepper.

In a large Dutch oven or heavy-bottomed saucepan, heat the olive oil over a medium heat. Add the bacon and cook until crisp. Remove the bacon from the pan and set aside.

In the same pan, add the chicken pieces in batches and brown on all sides. Remove the chicken from the pan and set aside.

Add the mushrooms, carrots, onion and garlic to the saucepan. Cook, stirring occasionally, until the vegetables are softened.

Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes.

Pour in the red wine and chicken stock, stirring to scrape up any browned bits from the bottom of the pan.

Return the chicken and bacon to the saucepan. Add the thyme sprigs and bay leaves.

Bring to the boil, then reduce the heat to low. Cover and cook for 1 to 1 1/2 hours, or until the chicken is tender and cooked through.

When cooked, remove the chicken from the pan and set aside. Discard the thyme sprigs and bay leaves.

Increase the heat to medium and cook the sauce until it thickens slightly.

Return the chicken to the pan and simmer for a further 5 minutes to heat through.

Serve the coq au vin hot, garnished with chopped fresh parsley.

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