| | Coq au Vin
Coq au Vin
Coq au Vin 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Heat half the oil in a large heavy-based casserole dish over medium-high heat. Season chicken. Cook, in batches, for 5 mins or until browned. Transfer to a plate.
  2. Heat remaining oil in the same pan over medium heat. Add the bacon, celery and carrot and cook for 5 mins or until softened. Add shallots, mushroom and garlic. Cook for a further 5 mins or until mushroom and shallots are golden. Add flour. Cook for 2 mins. Gradually add wine and stock, stirring to combine. Return chicken to the pan with thyme and cook for 1 hour or until chicken is cooked through and sauce thickens.
  3. Remove and discard thyme sprigs. Add parsley and stir to combine. Serve chicken on mash with beans. Drizzle with the sauce.
Time for preparing:
85 min.


  • 1 1/2 tablespoon olive oil
  • 2.5kg Coles RSPCA Approved Whole Chicken, cut into 8 pieces
  • 150g bacon rashers, coarsely chopped
  • 2 celery sticks, chopped
  • 1 large carrot, peeled, chopped
  • 6 shallots, peeled (see tip)
  • 200g cup mushrooms, quartered
  • 3 cloves garlic, crushed
  • 1/4 cup (35g) plain flour
  • 2 cups (500ml) red wine
  • 1 cup (250ml) chicken stock
  • 6 sprigs thyme
  • 2 tablespoons flat-leaf parsley, finely chopped
  • Mashed potato, to serve
  • Steamed green beans, to serve
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