Coq au Vin (chicken in wine sauce) Recipe

A French classic! This creamy chicken stew is perfect served with some crusty bread to mop up the delicious sauce.

Difficulty

Medium

Prep Time

10 minutes

Cooking Time

50 minutes

Serves

6

Recipe Ingredients

  • 2 TBSP Olive oil 
  • 12 SPAR Select Skin Pack Chicken pieces, thighs and drumsticks
  • 1 Freshline onion finely chopped
  • 1 Freshline garlic clove, minced 
  • 250g Freshline mushrooms , sliced 
  • 250ml Olive Brook Chenin Blanc wine
  • 250ml chicken stock, warm
  • 250 ml cup cream
  • Salt & pepper, to taste
  • Freshline Italian Flat leafed parsley to garnish

Recipe Method

  1. Place a large pot over a medium heat on the stove.
  2. Add 1 TBSP of olive oil.
  3. Salt and pepper the chicken pieces. 
  4. Brown the chicken pieces on both sides.
  5. Remove and place in a clean bowl and set aside.
  6. Pour in 1 TBSP of olive oil into the same pan (don’t wash after browning the chicken) and add the onion. Cook on a low heat until translucent (+- 7 minutes).
  7. Add the garlic and cook for 1 minute.
  8. Remove cooked onion and garlic to the same bowl as the chicken.
  9. Add the mushrooms to the pan and brown for 4 minutes over a medium-high heat.
  10. Return chicken, onion and garlic to the pan and add wine. Bring to a boil.
  11. Add warm stock.
  12. Lower the heat and simmer for 40 minutes.
  13. Add cream and simmer for another 5 minutes.
  14. Sprinkle with chopped parsley before serving.
  15. Serve with Freshline crusty ciabatta loaf 

Hints & Tips