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Essential Cuisine

Recipe Inspiration

A Modern Coq Au Vin

A Modern Coq Au Vin
PREP TIME: 50 mins
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.


1.5kg chicken cut into 8 pieces

150g diced dry cured bacon

12 French shallots, peeled

A few thyme sprigs

1 rosemary sprig

1 tsp. dried chilli flakes

3 tbsp olive oil

250ml red wine

250ml Essential Cuisine Chicken Stock

15g of butter

350g mixed mushrooms (such as oyster and chestnut), sliced

4 garlic cloves, crushed

Small handful chopped fresh flat leaf parsley


1. For the coq au vin, preheat the oven to 220*C. Arrange the chicken pieces in a large roasting tin and scatter with the bacon, shallots, thyme, rosemary and chilli flakes. Season, to taste, with sea salt and freshly ground black pepper

2. Drizzle the contents of the roasting tray with two tablespoons of the olive oil and roast in the oven for 20 minutes. When the chicken has been roasted, add the wine and stock to the tin and cook for another 20-25 minutes

3. Remove from the oven. Heat the butter and remaining tablespoon of oil in a large frying pan over a medium heat. When the butter is foaming, add the mushrooms and garlic and fry for 3 minutes. Add the mushrooms and garlic to the chicken and scatter with the parsley

4. To serve with all butter mash onto each of four serving plates and spoon the coq au vin on top

This recipe features...

Chicken Stock

Chicken Stock

From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

Eat Street Recipe Book

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