Mel and Mal's Coq au Vin

  • 12 chicken thighs
  • 3tbs plain flour
  • 2tbs olive oil
  • 25g butter
  • Pickling onions, left whole and peeled
  • 250g smoked bacon lardons
  • 700ml red wine
  • 100ml port
  • 3tbs chicken bouillon
  • 3tbs tomato puree
  • 2 cloves garlic, crushed and finely chopped
  • 2tbs fresh thyme leaves
  • 600g mixed mushroom, small button and chestnut
  • Fresh ground black peppercorns
  • Maldon salt

Coq Au Vin is a rustic French dish of chicken cooked with wine, lardons, mushrooms, and optionally garlic.

The method in which it is cooked retains all the beautiful flavours and colours, making it a delight to eat. Serve with fresh crusty French bread and a glass of Burgundy for complete authenticity!

Serves : 4        Prep/Cooking Time : 1hr 40mins

Tip : You can make your own Bouquet Garni but if you don't have the time or the inclination, buy one already done!


Prepare the Chicken

Put the flour, salt, pepper into a plastic bag and shake to mix

Add the chicken thighs, one by one, and toss in the flour mix to coat evenly

Heat a large saute pan and heat up the olive oil then fry the chicken for about 12 minutes turning so that all sides are golden brown. Set aside and keep warm

Add the the onions, garlic and bacon lardons to the pan with the meat juices and fry for 5 minutes

Make the Sauce

Pour in the red wine and the port bring to the boil and simmer for 2 minutes. Stir in the chicken stock and tomato puree and continue to simmer for 1 minute

Add the Bouquet Garni made up of thyme leaves, Parsley stalks, rosemary wrapped up in a fresh bay leaf with chef string and cook for a further minute

Return the chicken to the pan cover with the saute lid and continue to simmer for 35 minutes

Halve the mushrooms and add to the pan and continue to simmer for a further 15 minutes

Serve with mashed potato, or garlic bread

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES