Coq au Vin

Bouquet Garni.JPG


We forget, we get caught up in the world wind of fads and fashions in food.  We are bombarded with cooking programs on television highlighting how we need to be cooking. We read about food trends and new products and subliminally we think we need to be serving up restaurant quality meals at the dinner table and go on a around the world culinary tour every night of the week.

Good old fashioned classics might be difficult to photo shoot or plate up looking like a Masterchef meal but more importantly, the old classics are tasty, easy family meals and should not be forgotten.

My sister is  compiling a cookbook “Tastes and Memories of Our Childhood” for a family reunion.  She has encouraged our cousins to dig out recipes that our mothers and grandmothers made. It has been an interesting journey and reminds me that I need to go back to my basics, play to my strengths and cook with my senses.

coq au vin


4 chicken drumsticks

4 chicken thighs

Salt and pepper

2 tablespoons olive oil

1 red onion, diced

2 cloves garlic, sliced

200 g bacon, diced

30 g gluten free flour

2 teaspoons tomato puree

3 cups chicken stock (Masterfoods is gf)

500 g red wine

250 g button mushrooms

Bouquet garni – (bay leaf, thyme, parsley tied up with kitchen twine)


In a heavy based frypan, add oil, heat on medium to high and brown the chicken well for about 10 minutes turning once.  Remove to a plate and set aside.

Return pan to heat and fry onion for 3 – 4 minutes.  Add garlic and cook for a further 2 – 3 minutes.

Add flour, stir and cook for 1 – 2 minutes stirring constantly.  Add mushrooms, stock, wine, chicken and bouquet garni and heat to a simmer.  Cooke for 30 minutes or until chicken is cooked through and sauce has thickened.

Remove bouquet garni and remove chicken.  Increase heat to medium high and reduce sauce.

Return chicken to pan and serve on a bed of fettuccini or with cooked baby potatoes and steamed vegetables.


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