Coq au Vin

Coq au Vin



Serves 2


4 large chicken thighs, skin on

2—3 red onions (diced)

150 grams of bacon bits or streaky bacon sliced into 1 inch squares

3 tablespoons butter

1 tablespoon Olive oil

Brown button mushrooms

400inl red wine (dry)

2 tablespoon flour

1 sprig fresh thyme

1 bay leaf

1 clove garlic (crushed)

Salt and pepper to taste


For the roast potatoes


• 4 medium sized potatoes

• 4 tbsp extra virgin olive oil

• 1 tsp rock salt, or to taste

• 1 tsp crushed black pepper




1. Dry the chicken with kitchen paper then melt 21/2 tablespoons of the butter in a flying pan with the oil and brown each side of the chicken thighs once the pan is hot. Allow plenty of room for the chicken so it doesn’t get crowded (or it won’t brown).

2. Move the chicken to a cast iron pot or similar and add the bacon to the hot pan allowing it to brown, then remove and add to chicken, leaving the fat in the pan.

3. Add the onion to the pan and brown. The onion should absorb all the leftover fat and oil (this will really add flavor to the dish). Remove all contents of the pan and spoon them over the chicken.

4. Add the wine, garlic, thyme and bay leaf to the chicken. Cover and allow simmering for 45 minutes over low heat checking to make sure it doesn’t stick or dry out. Add a little water if needed.

5. Peel the potatoes and slice them into —2cm thick rounds. Add to salted boiling water and cook until slightly tender. Remove to a colander and gently shake until they’re fluffy on the outside.

6. Place potatoes in a baking dish with the oil, salt, and pepper and mix gently until the potatoes are evenly coated. Bake in a preheated oven at 450° Fahrenheit (230° Celsius) until crisp and golden (approximately 1 hour).

Note: prepare potatoes before starting the chicken so they cook at the same time and are ready together.

7. Once chicken has been cooking for 45 minutes, add the mushrooms and possibly a little water (1/2 a cup) if the sauce has reduced too much. Allow to cook for another 15 minutes.

8. Remove all the solid ingredients and boil the liquid in the pan until it is reduced by about a third. Add the remaining butter and the flour and stir over low heat to create a gravy.

9. Serve with sauce poured over the top and a sprig of fresh thyme as a garnish, along with roast potatoes.

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