chicken Favourite recipes

Coq au vin

July 14, 2015

Happy Bastille Day! Let’s celebrate with a reknown French dish. Coq au vin is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. While the wine used is typically Burgundy, many regions of France have variants of coq au vin using the local wine, such as coq au vin jaune (Jura), coq au Riesling (Alsace), coq au pourpre or coq au violet (Beaujolais nouveau), coq au Champagne, etc.

This style of cooking is really a favourite of mine and very fitting that the French National Day is in winter here in New Zealand.

Beautiful Tony Sly pottery serving dishes and jug, stunning La Rochere glassware, timeless vintage french cutlery, vintage French linen all supplied by a lovely local store here at Waihi Beach – The French Shop
















Coq au vin recipe
Serves 4 – 6

1 whole, organic chicken
200 grams of thick bacon, cut into chunks
1 tablespoon of olive oil
30 grams of butter
1/2 cup of flour
Salt and pepper for seasoning
2 carrots, cut into chunks
1 large stalk of celery, sliced
250 grams of brown mushrooms, stalks removed
5 small onions, quartered
3 garlic cloves, finely chopped
2 cups of good quality chicken stock
3 cups of red wine
A small handful of fresh thyme sprigs
3 bay leaves
A small handful of fresh parsley, chopped

Preheat oven to 160 degrees celsius. Cut the chicken through the middle lengthways and then crossways into quarters or sixths. Dredge the chicken pieces in the flour, shake off excess and season well with salt and pepper.

Heat the olive oil over medium-high heat in a heavy based frypan and cook the bacon until golden brown, remove and set aside. Add the chicken pieces and brown them well on all sides. Remove and set aside. Add the butter to the pan and when melted and bubbling add the onions, garlic, carrots and celery. Turn the pan down to medium and cook for several minutes, turning to brown and coat the veges. Remove and set aside. Add the stock and red wine to the pan, heat through and scrape and stir through any remnants in the bottom of the pan.

In a large pyrex or enamel lidded baking/roasting dish place the chicken, bacon and veges. Pour over the stock and wine mixture. Scatter over the mushrooms, thyme and bay leaves. Season well with salt and pepper. Bake for 2.5 hours. The aroma will fill your house and make everyone hungry!

Serve with mashed potato and scatter over fresh parsley.


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1 Comment

  • Reply john | heneedsfood July 14, 2015 at 8:49 pm

    Oh yes! I can’t tell you how many years it’s been since I cooked up this gorgeous dish. And I’m loving all the bits and bobs from The French Shop. Ooh la la!

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