Coq au vin made easy

A french classic, chicken cooked in wine with onion, garlic ,bacon and mushroom.

This is my version, a shortcut, easy to make family recipe.


1 chicken or 4 marylands

2 medium onions diced

3 rashers of bacon diced

Button mushrooms

3 garlic cloves

2 cups red wine

1/2 cup chicken stock

1 bay leaf

Tomato paste (optional)

  • Cut a chicken into pieces. The maryland which is the thigh and drumstick once removed, can be cut in half, breast halved and quartered , wings removed. This can be done with a large knife, cleaver or pair of kitchen scissors or just use chicken maryland pieces

  • Brown the chicken pieces in batches in a shallow pan with a little butter and oil. This will give a rich final colour to the dish

  • Set the chicken aside and in the same pan, gently cook diced bacon, garlic, mushrooms & onions until translucent. If the garlic is overcooked it will leave a bitter taste

  • Add stock, red wine & bay leaf and loosen what's on the bottom of pan

  • You can at this point add the chicken pieces to the pan, with lid on, cook on the stove top. I prefer to transfer to an oven proof dish and cook at 180 degrees C until the meat is tender.

Serve with chopped parsley sprinkled on the top, alongside your favourite vegetables.

If a thicker sauce is preferred thicken with tapioca or cornflour- remove the chicken, and on stove top add tapioca mixed with a little water to simmering liquid, and 'voila', sauce will thicken.

Bon appetit !

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40 Hazelmere Parade

Sherwood 4075


Nutritional | Naturopathic | Energetic

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© 2016 Susan Chisholm