Coq au vin

PennyBy Penny    ,

November 30, 2017

Chicken stew by any other name

  • Prep: 15 mins
  • Cook: 50 mins
  • Yields: Serves 4



150 gshallots, peeled leave whole if round or quarter lengthwise if long ones

4-5 minced garlic cloves

150g streaky bacon sliced

good pinch of dried thyme

350g mushrooms leave whole of small or slice larger ones

250ml red wine

500m chicken stock

2 tbsp balsamic vinegar

8 chicken thighs

salt and black pepper


1Add most of the butter to a large thick pan (keep back a small knob of the butter) and the shallots.

2Cook until just browned

3Stir through the garlic

4Add the half bacon and thyme and cook for 2-3 minutes.

5Add the mushrooms

6Increase the heat and add the red wine, chicken stock and balsamic.

7Im a separate pan seal the chicken thighs until golden

8Dry fry the remaining bacon until crispy

9Add the chicken thighs , bring the pan to the boil and simmer for about 30 minutes or until the chicken is tender and cooked through.

10To thicken the sauce, remove the chicken once it is cooked and keep warm.

11Cook the sauce over a high heat for a few minutes until the liquid has reduced.

12Return the chicken back to the pan.

13Add the reserved butter

14 Season with salt and black pepper

15Scatter over the crispy bacon



1 Review

Sharon Clark

November 30, 2017

Damian Clark