Coq au vin

Chicken and wine - what more could you ask for?

  • 1 hr 30 mins cooking
  • Serves 4
  • Print
Richly flavoured with bacon, mushroom, garlic, and wine - this authentic French stew is a classic winter warmer.
Looking for more chicken casseroles?


  • 750 grams (1½ pounds) spring onions
  • 1/4 cup (60ml) olive oil
  • 6 rindless bacon slices (390g), chopped coarsely
  • 310 grams (10½ ounces) button mushrooms
  • 2 cloves garlic, crushed
  • 8 chicken thigh fillets (880g)
  • 1/4 cup (35g) plain (all-purpose) flour
  • 2 cups (500ml) dry red wine
  • 1 1/2 cups (375ml) chicken stock
  • 2 tablespoons tomato paste
  • 3 bay leaves
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary


  • 1
    Trim green ends from onions, leaving about 4cm (1½ inches) of stem attached; trim roots.
  • 2
    Heat 1 tablespoon of the oil in large frying pan; cook onions, stirring, until browned all over. Remove from pan.
  • 3
    Cook bacon, mushrooms and garlic in same pan, stirring, until bacon is crisp. Remove from pan.
  • 4
    Coat chicken in flour; shake off excess. Heat remaining oil in same pan; cook chicken, in batches, until browned all over. Remove from pan; drain on absorbent paper.
  • 5
    Return chicken to pan with wine, stock, paste, bay leaves, herbs, onions and bacon mixture. Bring to the boil; reduce heat, simmer, uncovered, about 35 minutes or until chicken is tender and sauce has thickened slightly.

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