Called “coq au vin”, this classic French-style chicken stew with red wine is simple to make, yet elegant enough to entertain special dinner guests.
When it comes to colder weather, a hearty stew wins hearts every time. This recipe by Ilse van der Merwe calls for serving the dish with steamed greens and rice or boiled baby potatoes and pairing it with the Creative Block 3.
French-Style Chicken Stew with Mushrooms and Thyme
(Serves 4-6, cooking/prep time: 1h30min)
45 ml olive oil
12 mixed chicken pieces, about 1-1,2 kg (legs, thighs, etc.)
salt & pepper
1 onion, cut into thin wedges
125 g streaky bacon, sliced
3 - 4 sprigs thyme
250 g button/portobellini mushrooms (keep small one’s whole, slice large ones in half)
15 ml tomato paste
25 ml cake flour
1/2 bottle red wine (Spier Creative Block 3)
chopped Italian parsley, to serve
In a wide heavy-based pot/casserole, heat the oil over medium heat and fry the chicken pieces in 2 batches on the skin-side until golden, seasoning with salt and pepper. Remove the chicken with tongs and set aside.
Now add the onion, bacon & thyme to the pot and fry, stirring, until the onion starts to soften and the bacon starts to brown.
Add the mushrooms and fry for another minute.
Add the tomato paste and flour, then stir to mix. Now add the red wine and stir.
Arrange the fried chicken pieces back into the pot in a single layer, pushing them under the mushrooms so that they are mostly covered in wine.
Cover with a lid, then bring to a simmer. Turn down the heat to very low and cook for 1 hour 15 minutes, turning the chicken pieces over once during the process to ensure even cooking.
Taste sauce and add more salt and pepper if needed.
Serve scattered with chopped parsley (with or without rice/potatoes/veg).
Photography: Tasha Seccombe