Simply the best French delicacies

Coq au vin

Ready in:
2h 20mn
Serves 6 Serves

Authentic French recipe

An aromatic French stew made with chicken and a blend of herbs and spices


  • 1 1.7kg Chicken
  • 50g (1/3 cup) Plain Flour
  • To taste Salt & pepper
  • 2 tbs Olive oil
  • 4 Rashers of bacon (rindless & coarsely chopped)
  • 2 bunches (760g) Whole spring onions trimmed
  • 20g Dried Mixed mushrooms
  • 4 Garlic cloves (crushed)
  • 500ml (2 cups) Red wine
  • 500ml (2 cups) Duck stock
  • 60ml (1/4 cup) Brandy
  • 2 tbs Tomato paste
  • 1 Bouquet garni
  • To taste Steamed green beans, to serve

Ingredience that are bold are available for purchase online (see right)


  • 1. Give the chicken cavity a quick rise under cold running water. Use a paper towel to pat dry. Place on a clean surface breast-side down. Use shears to cut the backbone on either side and discard. Half – the breast and split the breastbone. Use a sharp knife to cut each side in half, between thigh and breast. Cut drumstick from thigh, cut thigh in half. Remove wing from breast, and then cut breast diagonally in half. Repeat with remaining chicken half, to make 12 pieces.
  • 2. Preheat oven at 180°C. Place flour in a bowl, season with pepper and salt. Toss the chicken in the flour then shake off excess. Heat oil in a frying pan on a med-to-high heat. Add a third of the chicken and cook, turning occasionally, for 8 min or until browned all over. Transfer to ovenproof dish. Repeat in 2 more batches with the rest of the chicken. Add bacon to pan and cook, for 5 minutes or until bacon is browned. Add to pan with chicken.
  • 3. Place onions in a saucepan and cook for 8 min or until browned. Add mushrooms and garlic, cook, for a further 5 min or until mushrooms are tender. Add wine, bring to the boil. Stir in stock, brandy, tomato paste and bouquet garni then pour over chicken.
  • 4. Cover the dish and then bake in the preheated oven, for 1 & 1/2 hours or until chicken is tender and sauce is slightly reduced. Serve with steamed green beans.

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