Coq au Vin
Recipe type: main, chicken
Cuisine: French
  • 4 ounces bacon, cut into strips
  • 1 large onion, coarsely chopped
  • 1 large carrot, cut into diagonal pieces
  • 2 pounds boneless, skinless chicken thighs
  • 3 cloves garlic, crushed
  • 2 tablespoons tomato paste
  • salt and black pepper
  • sprig of fresh rosemary
  • 4-5 bay leaves
  • 1 teaspoon dried thyme or a bunch of fresh thyme
  • 2 tablespoons flour
  • 2 tablespoons brandy
  • 2 cups full-bodied red wine
  • 1 pound petite whole frozen onions
  • 8 ounces button mushrooms, whole, halved, or quartered, depending on size
  1. Stir the bacon, onion, and carrot over medium to high heat for 3-5 minutes.
  2. Add the chicken and brown lightly on both sides.
  3. Lower the temperature and add the garlic, tomato paste, a sprinkling of salt and pepper, rosemary, bay leaves, thyme and flour.
  4. Mix and add the brandy to deglaze the base of the pan.
  5. Stir in the wine, cover with a lid and leave to simmer for about an hour until the chicken is tender.
  6. Boil the onions in ΒΌ cup water to thaw, and add to the chicken, together with the mushrooms.
  7. Simmer for a further 10-15 minutes before serving.
Recipe by Cape Point Press at