Coq au Vin

Serves 4
Time 1 hour


8 pieces of free-range chicken – drumsticks and thigh chops (bone-in)

2 tbsp extra virgin olive oil 

100g free-range bacon, diced

4 garlic cloves, minced

4 fresh thyme sprigs

1 bay leaf

2 tbsp low salt tomato paste

2 cups low salt chicken stock

350ml red wine – shiraz, ideally Burgundy

1 brown onion, diced

3 carrots, cut into rounds approximately 2 cm thick 

1½ tbsp of all-purpose flour

250g of brown mushrooms, thinly sliced

1 tbsp all-purpose flour

2 tbsps fresh parsley, chopped to serve


On the stove heat oil in an oven-safe pot, add the bacon and cook until crispy. 

Add the chicken and brown for around 4-5 minutes on each side.  

Now add onion, mushrooms, bay leaf, tomato paste, thyme and carrots to the pot and toss for 5 minutes.

Add garlic and stir for a further 1 minute. 

Dissolve the stock cube in 2 cups of hot water, add flour and whisk to ensure there are no lumps. Stir stock and wine through the pot gently and simmer for 30-40 minutes or until the chicken is tender. 

Remove bay leaf and thyme sprigs prior to serving.

Sprinkle with fresh parsley to serve.