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
- Ovenoptional
- Measuring cupsoptional
- Measuring spoonsoptional
Beverage pairings
Wine
Yalumba The Signature Cabernet Shiraz
Dry Red Blend
Medium-bodied with earthy undertones that complement the wine-braised chicken and mushrooms. A classic choice for coq au vin.
Penfolds Bin 389 Cabernet Shiraz
Dry Red Blend
Rich and structured with subtle oak, pairs beautifully with the bacon, pearl onions, and reduced wine sauce.
Tyrrell's Vat 9 Shiraz
Dry Red
Medium-bodied with pepper and plum notes that echo the dish's savory depth and herb flavors.
Beer
Little Creatures Pale Ale
American Pale Ale
Balanced hop profile and malt sweetness cut through the richness of bacon and cream-thickened sauce.
Stone & Wood Pacific Ale
Pale Ale
Tropical and citrus notes provide brightness against the deep, earthy braised chicken and mushrooms.
Non-alcoholic
Chicken or vegetable broth
A warm, savory option that complements the rich, umami flavors of the dish without competing.
Sparkling water with fresh herbs
Cleanse the palate between bites while respecting the French countryside ambiance of the meal.
Apple or grape juice (unsweetened)
The natural acidity mirrors wine's role in cutting through fat while adding subtle sweetness.
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