Name: Coq Au Vin
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4
Cuisine: french
Ingredients: 1kg chicken thighs; 1kg chicken lovely legs; 150g button mushrooms; 150g bacon rashers; 2 large onions; 4 garlic cloves; 2 tbs butter; 1/4 cup brandy; 3/4 cup red wine; 125.00 ml chicken stock (liquid); 1 bouquet garni; 1 tbs cornflour

by lee.rob Last updated on 05/05/2025

A famous French dish.

- lee.rob

Ingredients

1kg chicken thighs
1kg chicken lovely legs
150g button mushrooms
150g bacon rashers
2 large onions
4 garlic cloves
2 tbs butter
1/4 cup brandy
3/4 cup red wine
1/2 cup chicken stock (liquid)
1 bouquet garni
1 tbs cornflour

Method

Step 1

Heat a little butter in a frypan, and brown chicken in batches. Drain on paper towel and keep warm.
Step 2

Cut bacon into large pieces and onions into wedges, and fry in a large pot.
Step 3

Add mushrooms and continue to fry.
Step 4

Add chicken, garlic, bouquet garni and brandy. Cook briefly then add red wine and chicken stock.
Step 5

Cover and cook slowly on the stove for approximately 1 hour.
Step 6

Remove bouquet garni and discard.
Step 7

Remove chicken and keep warm.
Step 8

Blend the cornflour with a small amount of liquid from the pot.
Step 9

Add mixture to pot and stir until sauce thickens.
Step 10

Return chicken and stir to coat with the sauce.

Recipe Notes

from Australia’s Best Recipes team

Bouquet garni is a bay leaf and sprigs of parsley and thyme, tied together. When adding brandy cook for a minute or so to remove the alcohol or the flavour becomes to strong. The same can be done with the red wine if desired. Serve with boiled potatoes, garnished with thyme and pepper.