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Coq Au Vin

45 Minute Coq Au Vin. A speedy version of 'chicken in wine' without the wine ha! Healthier version of this great French classic. Perfect for date night.

Serves: 2 Time: 45 minutes



  • 1 Shallot, diced

  • 150g Chestnut Mushrooms, quartered

  • 1 Tablespoon Olive Oil

  • 30g Butter, at room temperature

  • 2 Tablespoons Flour

  • 1 Garlic Clove, minced

  • 1 Tablespoon Red Wine Vinegar

  • 80g Pancetta

  • 320g Chicken Thighs, skin on and seasoned

  • 1 Pack Tenderstem Broccoli

  • 1 Bag of Kale


  1. Heat the oven to 200°C, then add olive oil to a large non-stick pan over high heat.

  2. When nice and hot add the thighs, skin-side down and cook for around 6 mins each side. Once ready, remove from the pan and set aside.

  3. Using the same pan (drain any excess fat from the pan), return it to a low heat and add the pancetta, cooking gently for 5 minutes.

  4. Meanwhile, combine the butter and flour in a bowl until it has a creamy consistency. Then add the mushrooms, garlic and shallots to the pancetta pan for 3 minutes. Once the pancetta is nice and crispy, add the red wine vinegar and 200ml of water, then remove from the heat.

  5. Gradually add the butter and flour mixture to the pancetta pan. Then return the pan to the heat and bring to a boil.

  6. Once boiling, add the mixture to an oven-proof dish. Add the chicken, skin side up and bake in the oven for 25 mins. Meanwhile steam your veggies.

  7. Serve the Coq Au Vin with steamed tenderstem broccoli and kale.


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