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Coq Au Vin

A quick variation of classic Coq au vin, but with chicken fillet in the wine instead of rooster. This lovely French dish is quick to make.

  • 4 servings


  • 500 g Chicken Thigh Fillet
  • 1 tsp Salt
  • 1 Pinch Black Pepper
  • 100 g Smoked Pork Belly
  • 2 Garlic Cloves
  • 1 Leek
  • 150 g Fresh Mushrooms
  • Butter
  • 300 ml Red Cooking Wine
  • 100 ml Water
  • 2 tbsp Chicken Broth
  • 3 Bay Leaves
  • 1 tsp Dried Thyme
  • 1 tsp Corn Starch
  • 750 g Potatoes


Step 1

Start by peeling and boiling the potatoes.

Step 2

Cut the chicken into large pieces. Season with salt and pepper. Chop the pork. Cut the leeks and slice the mushrooms.

Step 3

Fry the chicken in butter & rapeseed oil in a frying pan. Put the chicken in a pot. Pour on wine and water. Add broth, bay leaf and thyme. Allow to boil for about 5 minutes.

Step 4

Meanwhile, fry pork, garlic, leek and mushrooms in butter in the frying pan. Put it in the pot.

Step 5

Stir the corn starch in a little water and mix in the pot. Cook on low heat for a few more minutes. Serve with the boiled potato.