Coq au Vin

Coq au Vin


Olive oil

200 g


100 g

Large chickens

2 nos

Streaky bacon (or beef bacon)

100 g

Smoked chicken sausages

2 pkt

White button mushrooms

100 g

Small shallots

100 g

Plain flour

60 g

Chicken stock

750 g

Red Wine

250 g

Salt and Black pepper

To taste


3 sprigs


  1. Cut chicken into appropriate pieces and season with salt and pepper.
  2. In a frying pan, sear the chicken pieces in oil and butter but no need to cook through. Remove and set aside.
  3. Fry the bacon, sausage, shallots and mushrooms in the same pan and remove.
  4. Add flour to the pan and cook till a brown roux is achieved.
  5. Slowly add the red wine and stock and cook to a smooth sauce. Adjust the seasoning.
  6. Rearrange the chicken pieces and all other ingredients back in the pan, pour the sauce over the pan, put the tarragon sprigs on top.
  7. Cover and cook in oven for 35 mins at 180 C.

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