Coq au Vin

Coq au Vin

Coq au Vin is a rustic French dish of chicken cooked with wine, lardons, mushrooms, and optionally garlic.
ServesPrep / Cooking TimeDifficulty
4 1hr 40 minutes 0

The method in which it is cooked retains all the beautiful flavours and colours, making it a delight to eat. Serve with fresh crusty French bread and a glass of Burgundy for complete authenticity!


You can make your own Bouquet Garni but if you don't have the time or the inclination, buy one already done!



12 chicken thighs
3tbs plain flour
2tbs olive oil
25g butter
Pickling onions, left whole and peeled
250g smoked bacon lardons
700ml red wine
100ml port
3tbs chicken bouillon
3tbs tomato puree
2 cloves garlic, crushed and finely chopped
2tbs fresh thyme leaves
600g mixed mushroom, small button and chestnut
Fresh ground black peppercorns
Maldon salt


  • Put the flour, salt, pepper into a plastic bag and shake to mix
  • Add the chicken thighs, one by one, and toss in the flour mix to coat evenly.
  • Heat a large saute pan and heat up the olive oil then fry the chicken for about 12 minutes turning so that all sides are golden brown. Set aside and keep warm.
  • Add the the onions, garlic and bacon lardons to the pan with the meat juices and fry for 5 minutes.
  • Pour in the red wine and the port bring to the boil and simmer for 2 minutes. Stir in the chicken stock and tomato puree and continue to simmer for 1 minute
  • Add the Bouquet Garni made up of thyme leaves, Parsley stalks, rosemary wrapped up in a fresh bay leaf with chef string and cook for a further minute
  • Return the chicken to the pan cover with the saute lid and continue to simmer for 35 minutes
  • Halve the mushrooms and add to the pan and continue to simmer for a further 15 minutes
  • Serve with mashed potato, or garlic bread.
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