Coq au vin

Prep 0 h : 15 m
Cook 6 h : 30 m


  • 500g spring onions

    2 tbsp olive oil

    390g beef bacon, sliced thinly

    440g button mushrooms

    2 cloves garlic, crushed

    1.8kg whole chicken

    500ml non-alcoholic red wine

    240g carrots, chopped coarsely

    3 dried bay leaves

    4 sprigs fresh thyme

    2 sprigs fresh rosemary

    375ml chicken stock

    70g tomato paste

    35g cornflour (cornstarch)

    2 tbsp water


  • Trim green ends from onions, leaving about 4cm of stem attached; trim roots leaving onions intact.

    Heat half the oil in a large frying pan; cook onions, stirring, until browned all over, remove from pan.

    Add beef bacon, mushrooms and garlic to same pan; cook, stirring, until bacon is crisp, remove from pan.

    Cut chicken into 12 pieces.

    Heat remaining oil in same pan; cook chicken, in batches, until browned all over; drain on paper towel.

    Add wine to same pan; bring to the boil, stirring.

    Place chicken in a 4.5-litre slow cooker with onions, bacon and mushroom mixture, carrot, herbs, stock, wine mixture and paste.

    Cook, covered, on low, for about 7 hours.

    Stir in blended cornflour and the water; cook, covered, on high, for 20 mins or until sauce thickens slightly.

    Season to taste.