Coq au Vin

A timeless French classic, slow-cooked to perfection with tender chicken, rich red wine, bacon, and earthy mushrooms. Comforting and full of depth, it’s a hearty dish that brings rustic elegance to any menu.
Cooking Time
50
Portions
2

Ingredients

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  • ml Country Range Red Cooking Wine
  •   tbsp Country Range Plain Flour
  •   Country Range Bay Leaves
  •   tsp Country Range Dried Thyme
  •   tbsp Country Range Tomato Puree
  •   Rashers Country Range Bacon, cut into small pieces
  •   Whole Chicken, cut into eight
  • g Butter
  •   Sliced Cloves Garlic
  •   Diced Small Carrot
  •   Diced Stick of Celery
  •   Small Shallots
  •   Small Button Mushrooms
  •   Cherry Tomatoes, cut in half
  •   Salt and Pepper to taste

Garnish

  •   Chopped Parsley
  •   Thyme Leaves

  • 1

    Step 1

    Pre-heat the oven to 160°c / 140°c fan. Marinade the chicken pieces in the red cooking wine with the sliced garlic and dried thyme for four hours.
  • 2

    Step 2

    Remove from the wine (keep the wine for the sauce), dust the chicken in flour and shallow fry in a large oven proof saucepan in 25g butter until golden brown.
  • 3

    Step 3

    Remove the chicken and add the diced celery and carrot to the pan. Add the tomato puree and continue to fry for 30 seconds.
  • 4

    Step 4

    Add the wine, garlic, tomatoes and bay leaves and gently simmer. Cover with a lid and place in the oven for 45 minutes.
  • 5

    Step 5

    Remove the coq au vin from the oven, add the mushrooms, bacon and shallots and simmer for 5 minutes. Season to taste and garnish with thyme leaves and chopped parsley. Serve with creamy mashed potatoes.

Ingredients

  • 750 ml Country Range Red Cooking Wine
  • 1 tbsp Country Range Plain Flour
  • 3 Country Range Bay Leaves
  • 1 tsp Country Range Dried Thyme
  • 1 tbsp Country Range Tomato Puree
  • 3 Rashers Country Range Bacon, cut into small pieces
  • 1 Whole Chicken, cut into eight
  • 50 g Butter
  • 3 Sliced Cloves Garlic
  • 1 Diced Small Carrot
  • 1 Diced Stick of Celery
  • 16 Small Shallots
  • 16 Small Button Mushrooms
  • 8 Cherry Tomatoes, cut in half
  • Salt and Pepper to taste
  • Chopped Parsley
  • Thyme Leaves

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