Coq Au Vin


1 small Cockerel (rooster) or Chicken – jointed

1 bottle of light-bodied Red Wine

Olive Oil

200g Lardons (pork fat)

14 small Onions (pickling) peeled

250g button Mushrooms – quartered

2 cloves Garlic – peeled and crushed

3 tbs flour

350ml Chicken stock

2 Bay leaves

4-5 Parsley stalks

Few sprigs of Thyme

Freshly ground Black Pepper

Sea salt

Handful Flat Leaf Parsley – chopped



Heat Oven to 180o

In a casserole dish, heat a glug of Olive Oil

Fry Lardons for 3-4 minutes

Add Onions and cook for a further 6-8 minutes – until browned.

Remove from pan and transfer to a bowl

Season Cockerel/Chicken with salt & pepper, and brown in dish

When browned all over, remove to
a plate

Add flour and garlic to dish, mix well into oil and meaty bits

Add wine gradually, stirring well to avoid lumps

Add stock and bring to boil

Add Cockerel, onions, mushrooms, lardons, bay leaves, thyme, parsley stalks

Stir well

Put lid on dish and place in oven for 2-3 hours for Cockerel/1 hour Chicken

When ready, remove from the oven and add flat leaf parsley

Taste for seasoning and add salt & pepper if necessary

Serve with new potatoes or mash!

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