‘Chicken in Wine’, this French chicken stew is a classic. Traditionally, coq au vin is made with a Burgundy wine, like a pinot noir. White wine can also be used to make coq au vin blanc. Steer clear of sweet white wines. A Pinot Gris or Sauvignon Blanc works well. It is a hearty, warming dish full of flavour. Perfect for the whole family and it is sure to impress your guests too!

Ingredients

1.5kg bone-in, skin-on chicken thighs and drumsticks
6 strips bacon, cut into squares
225g mushrooms, sliced
3 pearl onions, peeled (or 1 medium onion, peeled and quartered)
1 large carrot, peeled and chopped
2 cloves garlic, minced
1 tbsp. tomato paste
2 tbsp. all-purpose flour (use corn flour for a Gluten-free option)
2 cups wine of your choice (Pinot Noir or Pinot Gris)
1 cup chicken stock
3 tbsp. butter
2 tbsp. thyme
Salt and pepper
A bunch of fresh thyme, for serving

Directions

Place the chicken in a bowl with wine and chicken stock. Leave to marinate at least 20 min, more if desired. Prepare your vegetables.
Preheat oven to 180°C.
In a large Dutch oven add bacon and cook over medium heat until crispy, about 8 minutes. Remove bacon to a paper towel-lined plate. Remove chicken from marinade and pat dry (set marinade aside for later). Place chicken in the same pot and sear til golden, 4 to 5 minutes per side, work in batches as necessary. Set chicken aside. Drain all but 3 tablespoons oil from pot (set aside).
To same pot, add onions and carrots, and cook until golden, about 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and stir to coat vegetables, then add flour and stir until vegetables are coated. Slowly pour in wine and chicken stock marinade. Return chicken and half the bacon to pot. Add thyme, season with salt and pepper and bring to a boil.
Once boiling, cover with lid and place in oven. Cook until chicken is cooked through, 20 to 30 minutes. In a separate pan, using 1 tbsp of the oil set aside earlier, sautee mushrooms over medium-high heat for 10 minutes or until golden brown.
Remove chicken from pot and place in a dish to keep warm.
Return pot to stove over medium heat, add in butter, and simmer until sauce is thickened, about 10 minutes. Return chicken to the pot, add the mushrooms and the rest of the bacon. Top with fresh thyme. Serve piping hot with pasta, rice or roasted potatoes. Enjoy!