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A beautiful hearty dish to have bubbling away. Coq au vin is a wonderful French braised dish of chicken with red wine, mushrooms, lardons and garlic. 

Want the flavour but don't have the time? We have your covered, purchase our pre-prepared Coq au vin and have it ready in a fraction of the time.


750ml red wine, preferably pinot noir
1 carrot, peeled and diced
1 onion, peeled and diced
5 small sprigs thyme
2 bay leaves
2 cloves garlic, roughly chopped
2 tbsp butter
4 whole chicken legs, cut in half
1 cup chicken stock
12 golden shallots or small pickling onions, peeled
150g pancetta, diced
16-20 small-as-you-can-find button mushrooms
salt and freshly ground pepper
small handful parsley, finely chopped


In a saucepan, combine the wine with the carrot, onion, thyme, bay leaves and garlic. Bring to the boil and simmer until the wine is reduced by half, then strain and discard the solids.

Melt one tablespoon of the butter in a frying pan, and fry the chicken pieces, skin side down, until they are nicely golden. Turn and colour the other side. 

Remove the chicken from the pan and place it in the cooking pot. This should be large enough for the pieces to sit in one layer and deep enough that they can be covered with liquid.

Pour the wine reduction and chicken stock over the chicken, place a lid on the pan and simmer for 30-45 minutes or until the chicken is tender.

While the chicken is cooking, melt the remaining butter in a frying pan and gently fry the shallots until they are golden. Nestle the shallots among the chicken as it’s cooking.

In the same frying pan, fry the diced pancetta. When it has crisped, remove it from the pan and use the remaining oil to lightly brown the mushrooms.

Scatter the pancetta and mushrooms around the chicken in the last 15 minutes of cooking.

Before serving, season the sauce with salt and pepper and finish the dish with chopped parsley.

Chicken stock