Coq au Vin


Serves 4

Ready in 1hour 30 minutes

Olive oil                                    3 Tbsp.            

Streaky Bacon, diced                 250g

Chicken thighs & drum sticks    1.5 kg              

Carrots, cut diagonally              2 cups

Onion, Sliced                            1                     

Crushed Garlic                          1 tsp

Brandy                                      1 ½ cup            

Chicken Stock                           1 cup

Fresh Thyme                             10 sprigs          

Butter                                      2 tbsp.

Cake Flour.                               1 ½ tbsp.          

Pickling Onions                         2 cups.

White Button Mushrooms        1 cup               

Salt                                           to taste

Coarse Black Pepper                 To taste


Pre-heat oven to 150°C

Heat the olive oil in a large Cast Iron Pot. (Dutch oven).  Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned.  Remove the bacon to a plate with a slotted spoon. 

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper.  When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly.  Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done.  Set aside.

Add the carrots, onion, 1 tsp salt and 1 tsp pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned.  Add the garlic and cook for 1 minute.  Add the brandy and put the bacon, chicken and any juices that collected on the plate into the pot.  Add the wine, chicken stock and thyme.   Bring to a simmer.  Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just cooked.  Remove from the oven and place on top of the stove. 

Mash 1 tbsp. of butter and the flour together and stir into the stew.  Add the onions.  In a sauté pan, add the remaining 1 tbsp. of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned.  Add to the stew.  Bring the stew to a simmer and cook for another 10 minutes.  Season to taste and serve piping hot. 

Image: The Spruce Eats