Recipe : Coq au Vin

Servings: 6
6 portions of chicken Maryland from Hudson Meats
- cut into 2 to separate thighs and drumsticks
1 tbsp olive oil
2 tbsp butter
1 large onion finely diced or handful pearl onions
4 cloves finely chopped garlic
400g brown mushrooms quartered
500ml red wine
500ml beef stock
2 tbsp tomato paste
4 tbsp all purpose flour
3 sprigs of thyme
1 bay leaf
2 tsp salt and pepper
Finely chopped parsley for garnish
* optional - 200g diced pancetta or speck



  1. Pre-heat oven to 180C.
  2. Season chicken with salt and pepper.
  3. Heat oil in a large dutch oven over medium high heat.
  4. If adding pancetta or speck, add to pan and sautee until cripsy and golden brown (5-8 minutes).  Remove from pan and set aside.
  5. Add chicken and sear on each side (4-5 minutes on each side)
  6. Transfer chicken to a plate.
  7. Add onion and mushroom. Once softened add garlic and tomato paste, cook for a minute.
  8. Add butter, once melted add flour. Mix well.
  9. Add wine, stock, thyme and bay leaf. Bring to a boil to reduce the wine (cook for 6-8 minutes).
  10. Add chicken (along with pancetta/speck if used), close pan with a lid and transfer to the oven to cook for 1 hour.
  11. Serve over mash and garnish with fresh parsley. 




Recipe by Sarah Ahmed : @nourish.glow.repeat

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