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Coq au Vin Recipe


Coq au Vinwith pommes voisin

Prep Time ~25 mins Cooking Time ~70 mins
Approx Cost ~ £14 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 4

Tip ~ Place the pickling onions in a bowl of cold water for 10 minutes, this makes them easier to peel.


Olive oil

25g unsalted butter

4 rashers thick cut back bacon, or 75g pancetta diced

350g small pickling onions, peeled

6 garlic cloves, sliced

Whole chicken cut into 8 pieces or 8 chicken pieces

2 tablespoons seasoned flour

600ml red wine

1 tablespoon redcurrant jelly

1 bay leaf

1 sprig fresh rosemary

Small bunch flat leaf parsley, finely chopped

Small bunch sage leaves

175g chestnut button mushrooms, wiped


  • Heat the oven to 200C / Fan 180C / gas 6.
  • Heat 1 tablespoon oil and the butter in a casserole and cook the bacon and onions for 5 minutes until golden, then add the garlic and cook briefly. Remove to a plate on one side.
  • Dust the chicken with flour. Fry in the casserole until golden brown.
  • Put the bacon, onions and garlic back into the casserole with the wine and redcurrant jelly. Bring to the boil.
  • Tie the herbs up together and add to the pan. Season, cover and cook in the oven for 1 hour.
  • After 30 minutes add the mushrooms.
  • Once the cooking time is finished, remove the chicken, keep warm and boil the remaining sauce for 5 minutes until reduced slightly.
  • Serve with potatoes and a green vegetable.