Coq au vin

A classic, yet simple dish.  This requires little effort and is ideal for entertaining.  You’ll get a better result using chicken thighs, but breasts are OK.  Serve with new potatoes or rice.  Some left over?  Thow in a bit of cream and use as a paste sauce!  If neessary thicken with a beurre manie

Cooking time – approx 60 minutes

Serves 4


  • 3-4 tbsn Plain Flour, seasoned with Salt & Pepper
  • 750g Chicken (boneless thighs or breasts), cut into good sized chunks
  • 3 tbsp Olive Oil
  • 200g Bacon chopped, or Lardons
  • 20-25 small shallots
  • 4 cloves garlic, whole
  • 100g Mushrooms, closed cup (quartered) or button (whole)
  • sprig fresh Thyme, or dried Mixed Herbs
  • 2 tbsp Tomato Puree
  • 2 tbsp Brandy
  • 500ml Red Wine
  • Salt & Pepper to season


  • In a bowl, toss the chicken pieces in the seasoned flour, then brown off in batches in the olive oil.
  • Remove the chicken from the pan and fry off the bacon for a few minutes.  Add the shallots & garlic for 2 minutes then the mushrooms.  Stir well and cook for another minute
  • Return the chicken to the pan and stir in the tomato puree.  Cook for a minute before adding the wine and brandy.
  • Bring to the boil for a couple of minutes, then reduce heat and simmer for 30 minutes, stirring occassionally
  • Season with salt & pepper, then serve

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