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Coq au Vin

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Experience irresistible French flavours with this Coq au Vin recipe. Hearty, wholesome and easy to make, it’s guaranteed to be a family favourite.

  • Serves6
  • Cook time1 hour 25 minutes
  • Prep time25 minutes
Coq au Vin

Ingredients

  • 1 1/2 tbs olive oil
  • 2.5kg Coles RSPCA Approved Whole Chicken, cut into 8 pieces
  • 150g bacon rashers, coarsely chopped
  • 2 celery sticks, chopped
  • 1 carrot, peeled, chopped
  • 6 shallots, peeled (see tip)
  • 200g cup mushrooms, quartered
  • 3 cloves garlic, crushed
  • 1/4 cup (35g) plain flour
  • 2 cups (500ml) red wine
  • 1 cup (250ml) chicken stock
  • 6 sprigs thyme
  • 2 tbs finely chopped flat-leaf parsley
  • Mashed potato, to serve
  • Steamed green beans, to serve

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat half the oil in a large heavy-based casserole dish over medium-high heat. Season chicken. Cook, in batches, for 5 mins or until browned. Transfer to a plate.

  2. Step 2

    Heat remaining oil in the same pan over medium heat. Add the bacon, celery and carrot and cook for 5 mins or until softened. Add shallots, mushroom and garlic. Cook for a further 5 mins or until mushroom and shallots are golden. Add flour. Cook for 2 mins. Gradually add wine and stock, stirring to combine. Return chicken to the pan with thyme and cook for 1 hour or until chicken is cooked through and sauce thickens.

  3. Step 3

    Remove and discard thyme sprigs. Add parsley and stir to combine. Serve chicken on mash with beans. Drizzle with the sauce.

Recipe tip

To make shallots easier to peel, place them in a bowl and cover with boiling water. Set aside for 5 minutes. Drain and refresh under cold water, then set aside until cool enough to handle before peeling.

Coq au Vin

Coq au Vin
  • Serves6
  • Cook time1 hour 25 minutes
  • Prep time25 minutes
Ingredients
  • 1 1/2 tbs olive oil
  • 2.5kg Coles RSPCA Approved Whole Chicken, cut into 8 pieces
  • 150g bacon rashers, coarsely chopped
  • 2 celery sticks, chopped
  • 1 carrot, peeled, chopped
  • 6 shallots, peeled (see tip)
  • 200g cup mushrooms, quartered
  • 3 cloves garlic, crushed
  • 1/4 cup (35g) plain flour
  • 2 cups (500ml) red wine
  • 1 cup (250ml) chicken stock
  • 6 sprigs thyme
  • 2 tbs finely chopped flat-leaf parsley
  • Mashed potato, to serve
  • Steamed green beans, to serve
    Description

    Experience irresistible French flavours with this Coq au Vin recipe. Hearty, wholesome and easy to make, it’s guaranteed to be a family favourite.

    Method

    1. Step 1

      Heat half the oil in a large heavy-based casserole dish over medium-high heat. Season chicken. Cook, in batches, for 5 mins or until browned. Transfer to a plate.

    2. Step 2

      Heat remaining oil in the same pan over medium heat. Add the bacon, celery and carrot and cook for 5 mins or until softened. Add shallots, mushroom and garlic. Cook for a further 5 mins or until mushroom and shallots are golden. Add flour. Cook for 2 mins. Gradually add wine and stock, stirring to combine. Return chicken to the pan with thyme and cook for 1 hour or until chicken is cooked through and sauce thickens.

    3. Step 3

      Remove and discard thyme sprigs. Add parsley and stir to combine. Serve chicken on mash with beans. Drizzle with the sauce.