Coq au Vin
Ingredients
- 1 ½ kgchicken thighs and drumsticks
- 200 gthick-cut bacon, diced
- 250 gpearl onions, peeled
- 250 gbutton mushrooms, halved
- 3 clovesgarlic, minced
- 30 mltomato paste
- 500 mldry red wine (Burgundy or Pinot Noir)
- 250 mlchicken stock
- 2bay leaves
- 4 sprigsfresh thyme
- 30 gbutter
- 30 gflour
- Salt (to taste)
- Pepper (to taste)
- Fresh parsley, chopped
Instructions
Season chicken with salt and pepper. In a large Dutch oven over medium-high heat, cook bacon until crisp. Remove and set aside. Brown chicken pieces in the bacon fat, about 4 minutes per side. Remove and set aside.
In the same pot, add pearl onions and cook until golden, about 5 minutes. Add mushrooms and cook another 3-4 minutes. Add garlic and tomato paste, cook 1 minute.
Pour in wine and stock, scraping up browned bits. Add bay leaves, thyme, and bacon. Return chicken to pot. Bring to a simmer, cover, and cook in a 160°C oven for 45 minutes (or simmer on stovetop).
Remove chicken and vegetables. Mix butter and flour into a paste (beurre manié), whisk into simmering liquid, and cook until thickened, about 3 minutes.
Return everything to the pot, adjust seasoning, garnish with parsley.
Recipe by
Paul NagleShop All Ingredients
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- 1.5 kg chicken thighs and drumsticksWoolworths
- 200 g thick-cut bacon, dicedWoolworths
- 250 g pearl onions, peeledWoolworths
- 250 g button mushrooms, halvedWoolworths
- 3 cloves garlic, mincedWoolworths
- 30 ml tomato pasteWoolworths
- 500 ml dry red wineWoolworths
- 250 ml chicken stockWoolworths
- 2 bay leavesWoolworths
- 4 sprigs fresh thymeWoolworths
- 30 g butterWoolworths
- 30 g flourWoolworths
- saltWoolworths
- pepperWoolworths
- fresh parsley, choppedWoolworths
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Essential
- Dutch oven
- knife
- cutting board
- whisk
- spoon or spatula
Helpful
- measuring cupsoptional
- measuring spoonsoptional
- ovenoptional
Beverage pairings
Wine
Penfolds Bin 389 Cabernet Shiraz
Medium-bodied red blend
Classic Australian pairing with earthy undertones and soft tannins that complement the braised chicken and mushrooms
Leeuwin Estate Art Series Cabernet Sauvignon
Full-bodied Cabernet Sauvignon
Margaret River classic with dark cherry and plum notes that echo the wine-based sauce and rich flavours
Tyrrell's Vat 6A Shiraz
Medium-bodied Shiraz
Hunter Valley heritage wine with savoury spice and silky texture ideal for Coq au Vin's depth
Beer
Little Creatures Pale Ale
Pale Ale
Balanced bitterness and citrus notes cut through the richness of bacon fat and cream-based sauce
Coopers Vintage Ale
Strong Ale
Complex malt character with subtle sweetness complements the braised chicken and earthy mushrooms
Non-alcoholic
Apple cider vinegar drink (diluted)
Acidity mirrors the wine's role in the dish, cleansing the palate between rich bites
Sparkling water with fresh thyme
Light and herbaceous, echoes the fresh thyme in the recipe while refreshing between mouthfuls
Freshly brewed black tea (cooled or warm)
Tannins provide similar mouthfeel to wine; pairs well with the savoury, earthy flavours
Ingredients
- 1.5kgchicken thighs and drumsticks
- 200gthick-cut bacon, diced
- 250gpearl onions, peeled
- 250gbutton mushrooms, halved
- 3clovesgarlic, minced
- 30mltomato paste
- 500mldry red wine(Burgundy or Pinot Noir)
- 250mlchicken stock
- 2bay leaves
- 4sprigsfresh thyme
- 30gbutter
- 30gflour
- —salt(to taste)
- —pepper(to taste)
- —fresh parsley, chopped