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New wave Coq au Vin


  • Heat a thin layer of oil in a heavy-bottomed pan and gently cook the seasoned chicken until well browned, skin side down first. Remove. 
  • Add the baby onions and mushrooms to the pan. Toss until lightly coloured. 
  • Then add the flour, turn down the heat and cook, continually stirring. 
  • Add the red wine, stock, garlic, parsley, bay leaves, diced tomatoes, seasonings and thyme. Mix well and bring to the boil.
  • Then return the chicken in one layer, turn the heat down and gently simmer for about 15-20 mins until the onions are tender and the chicken is ready. Taste the sauce for seasoning. 
  • Garnish with thyme sprigs and serve with mashed potato or steamed rice on the side.


  • olive oil
  • 4 chicken breasts, skin on
  • sea salt & freshly ground pepper
  • 12-16 pickling (baby) onions
  • 12-16 button mushrooms, wiped & stalks removed
  • 1 heaped tbsp plain flour
  • 1 cup red wine
  • 1 cup beef stock
  • 1 garlic clove, crushed
  • 1 tbsp chopped fresh parsley
  • 1-2 bay leaves 
  • 1 can diced tomatoes, drained a little
  • a few fresh thyme sprigs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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