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Coq au vin

This chicken in red wine dish traditionally uses older roosters because they contain a lot of connective tissue, which creates a richer broth when cooked and rooster blood to thickened the sauce at the end of cooking.


  • 6 slices bacon
  • 1.5 kg chicken
  • 30g plain flour
  • salt, pepper
  • 1.5 tablespoons butter
  • 6 small onions
  • 1 clove garlic
  • 250 g mushrooms
  • 1 litre chicken stock
  • 1 bottle red burgundy wine
  • bouquet garni (thyme, bay leaf and parsley tied up)
  • 2 teaspoons tomato paste


  • In a large frying pan, saute bacon on medium heat then remove bacon leaving dripping in pan.
  • Mix flour, salt and pepper then coat chicken with the flour mixture.
  • Brown chicken in bacon drippings and half of the butter then push to one side of the pan.
  • Add the other half of the butter then onions and stir until tender, then add garlic.
  • Drain off fat then add bacon, stock, wine, tomato paste and bouquet garni - bring to a boil, reduce heat and simmer for 15 minutes.
  • Add mushrooms and simmer, uncovered, for 30 to 45 minutes or until chicken is tender (thicken if needed by stirring in 1 to 2 tablespoons flour then simmering for a few minutes after).

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