Coq au Vin


I have cooked this meal so many times and found it tastes better each time. It’s served with garlic mashed potatoes. For me, it is a very ‘social’ meal and I am yet to have left overs with this dish.


12 pieces chicken (I prefer thighs and drumsticks)

1 pkt bacon

olive oil

1 cup chicken stock

3 carrots, chopped

250g mushrooms, sliced

1 onion, sliced

3 garlic cloves, grated

fresh thyme

½ cup dry red wine



salt and pepper


Preheat the oven 180°C.

Use a saucepan with a lid large enough for the chicken to lie evenly spread.

Fry the bacon is a large saucepan, remove. Fry chicken in the same oil, remove.

Fry the onions, garlic and carrots till the onions go transparent.  Add the chicken and bacon back in the saucepan with the vegetables.

Add the stock and wine. Place the fresh thyme on top, close with the lid and place in the oven. Cook for 1 – 1½ hours in the oven. Check occasionally as the liquid reduces. Add a small amount of water if it does.

Fry the mushrooms. Mix 1Tbs butter with 1Tbs flour.

Once the chicken has cooked and is tender, remove it from the oven. Add the butter mixture. This will thicken the sauce.

Add the mushrooms. Stir.

Serve with garlic mashed potatoes.

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