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Coq au Vin

Coq au vin tastes better if it's cooked the day before and is ideal for a special dinner party. I served it up with creamy mashed potatoes to mop up all the juices + steamed brussels sprouts & carrots ...crisp broccoli is another great vege to serve it up with 😉



1.5kg oven-ready chicken, cut into 8 pieces

2 Tbsp plain flour, seasoned

25g unsalted butter

 1 Tbsp vegetable oil

350g button onions

175g  unsmoked streaky bacon in one piece, cubed

4 Tbsp brandy

1 bottle full-bodied red wine

2 garlic cloves, crushed

2 tsp fresh thyme leaves

2 bay leaves

225g chestnut mushrooms

salt & pepper


  • Fill a polythene bag with the flour, place the chicken pieces inside and shake to coat evenly
  • Heat the butter and oil in a large Dutch oven or flameproof casserole dish
  • Add the onions and fry until they are just beginning to brown, then tip in the bacon and fry until lightly browned
  • Transfer mixture to a plate using a slotted spoon
  • Add the chicken pieces to the Dutch oven/casserole dish and gently fry until golden brown on all sides
  • Heat the brand in a separate pan, pour over the chicken and ignite ..shake pan to ensure that all chicken pieces are evenly flambed/flavoured
  • When the flames have died down, pour in the wine and stir well to deglaze or remove any sediments from bottom of the Dutch oven/casserole dish
  • Return the bacon and onions to the Dutch oven/casserole dish and add the garlic, thyme and bay leaves, bring to the boil
  • Cover and simmer for 1½ hours until the chicken is tender
  • During the final 15 minutes of the cooking, stir in the mushrooms
  • Transfer the chicken to a serving dish, surround with the onions and mushrooms and keep warm
  • Skim the excess fat off the cooking liquid with a spoon then boil for about 5 minutes until thickened and glossy and reduced by one third
  • Season and pour over chicken and serve up with your choice of sides.

4 responses »

  1. At the restaraunt I trained in, this was a regular dish we made and it has always been a favorite of mine. Have you ever tried making this dish in a vacuum bag in the sous vide style?

  2. Nope, Cheftolous …never done it the sous vide style because I don’t have have a sous vide water oven 😦 … I’ve seen chefs cooking the sous vide style on TV cooking shows … now you got me wondering if I may be able to use the Steam Oven I’ve installed in my new kitchen in our new home will be able to cook sous vide style?? !!!

  3. Another way I’ve made both this dish and a similar dish using duck involves using a vessie which is a sterilized cow or pig’s bladder. You just put everything inside the vessie and then tie it closed with a very strong knot. The package is cooked by floating it in a pot of boiling water. Because the vessie is irregularly shaped, it rolls naturally in the water and everything inside the vessie bastes itself as it cooks. The vessie is also very very elastic so it holds in all off the moisture and flavors of everything you put inside it. It also acts as a light pressure cooker as well.

    • Bladder? eeewe …would that not be very stinky? Sounds similar to the Scottish “Haggis” which is encased in a Lamb’s Stomach …and there is another “Chinese” dish that we stuff the pig’s stomach with minced pork and then “double boiled/steamed” for few hours … a very delicious dish!!


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