Speedy Coq au Vin

  • Serves: 4


25g (1oz) plain flour.
450g (1lb) skinless, boneless chicken thighs.
2 tbsp Donegal Rapeseed Oil.
Knob of butter.
175g (6oz) button onions or small shallots, halved.
175g (6oz) button mushrooms, trimmed.
100g (4oz) smoked bacon.
450ml (3/4 pint) chicken stock (from a cube is fine).
150ml (¼ pint) red wine.
2 tsp Worcestershire sauce.
1 tsp chopped fresh thyme, plus extra leaves to garnish.
2 tbsp chopped fresh flat-leaf parsley.
Sea salt and freshly ground black pepper.
Mashed potatoes, to serve.
Steamed French beans, to serve.


  • Season the flour and toss the chicken pieces in it until lightly coated, shaking off any excess.
  • Heat the oil in a large sauté pan over a medium-high heat and tip in the dusted chicken.
  • Sauté for 3–4 minutes, stirring occasionally, until just beginning to brown.
  • Add the butter and toss until evenly coated.
  • Add the onions or shallots, mushrooms and bacon and cook for another 3–4 minutes.
  • Pour the stock into the pan with the wine and Worcestershire sauce, then add the thyme.
  • Bring to the boil, then reduce the heat and simmer gently for about 15 minutes, until the chicken and vegetables are cooked through and the sauce is slightly reduced and thickened.
  • Stir in the parsley and season to taste.
  • Place the mashed potatoes on warmed plates and spoon over the coq au vin.
  • Garnish with some thyme leaves and add some French green beans to serve.
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Rhonda Laird

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