When you see a recipe for this dish, you might immediately assume that it’s going to be a long process. But this classic dish is so delicious, anyone should be able to make it in a flash. So we created this quick coq au vin recipe just for you!

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
8 chicken drumsticks
2 stalks celery, diced
2 carrots, diced
2 cloves garlic, crushed
1 onion, diced
150g exotic mushrooms
2 sprigs thyme
2 sprigs rosemary
2 tbsp tomato paste
1½ cups chicken stock
1 cup red wine
150g asparagus

METHOD
1. Heat a little olive oil and brown the chicken. Remove from pan and set aside.
2. In the same pan, add some more oil and fry celery, carrots, garlic and onion for 5–7 minutes.
3. Add mushrooms, thyme, rosemary and tomato paste; fry for 3–5 minutes, until beginning to stick to the bottom of the pan.
4. Deglaze with stock and wine; add chicken. Simmer for 15–20 minutes. Add asparagus for the last 3 minutes.

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There is no better dish to serve up to guests than a traditional French coq au vin. Cooking with wine guarantees you’ll have plenty of fun in the kitchen with this one! (We recommend a middle-of-the-road wine – don’t waste your best vintage, but don’t use anything so cheap you wouldn’t drink it on its own.)

SERVES 6 // COOKING TIME 90 mins

INGREDIENTS
3 tbsp olive oil
150g bacon
1 whole chicken, jointed
Salt and pepper
2 onions, peeled and chopped
250g mushrooms
3 cloves garlic, peeled and crushed
1 carrot, peeled and sliced
1 sprig thyme, leaves only
1 sprig rosemary, leaves only
1 tbsp flour
2 cups chicken stock
1 cup dry red wine
3 tbsp brandy
Chopped parsley, to garnish

METHOD
1. Preheat oven to 150°C.
2. Heat the oil in a large ovenproof pot. Fry the bacon for 5–10 minutes, until browned. Remove from the pot and set aside.
3. Add the chicken and season. Fry until the skin is browned all over. Remove from the pot and set aside.
4. Add the onions and fry for 5 minutes, until translucent. Add the mushrooms, garlic, carrot and herbs and cook for 5 minutes, stirring occasionally. Add the flour and cook for 1 minute.
5. Return the bacon and chicken to the pot. Add the stock, wine, brandy and enough water to just cover the chicken. Bring to a simmer, then remove from the heat.
6. Cover with a lid and place the pot in the oven for 45–50 minutes, until the chicken is cooked through.
7. Serve garnished with parsley.

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