Rooster in Wine (Coq au Vin)

3:10 pm on 3 July 2015

With Bastille Day fast approaching why not celebrate with this French classic. The flavours of this slow-cooked chicken in red wine with bacon and mushrooms make for a perfect winter feast.
Serves 6


  • 3 tbsp olive oil
  • 1.6 kg chicken, jointed
  • 6 rashers smoked streaky bacon, cut into 2 cm pieces
  • 1 onion sliced
  • 750 ml red wine
  • 2 cups chicken stock
  • 1 bay leaf
  • 2 parsley stalks
  • 4 sprigs of thyme
  • 2 tsp garlic finely grated
  • 1 tbsp flour
  • 1 tbsp soft butter
  • 200 gm white button mushrooms, quartered
  • ¼ cup chopped parsley 


Preheat oven to 160°C. In a large fry pan heat the oil, season the chicken with salt and cook until golden, transfer to a plate and keep warm. Fry the bacon and onions for 5 minutes until golden.

Add the red wine, chicken  stock, herbs and garlic, then season to taste with a little more salt and freshly ground black pepper. Bring to the boil, cover with a tight fitting lid and place in the oven for 1 hour.

Remove the chicken, onions and bacon, cover with foil and keep warm. Strain the cooking liquid through a fine sieve and throw away the herbs. Boil the sauce until it reduces by half, then mix the 1 tbsp of soft butter with the 1 tbsp flour to form a paste. Whisk small pieces of the paste into the sauce to thicken it.

Heat an additional 2 tbsp olive oil in a frying pan over a high heat, add the mushrooms and fry for 3 minutes until golden and caramelised, season  with salt.

To serve, heat the chicken, bacon, onions and mushrooms in the sauce. Cook for 5 minutes, turning to coat and thoroughly heat through. Sprinkle over chopped fresh parsley and serve with a bowl of rich creamy mashed potatoes on the side.

From Jesse Mulligan, 1–4pm

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