The kids can never have enough of this dish. I use a whole chicken and often still insufficient. The flavour is simply wonderful with the red wine added to the stew. Simple to cook, I just chuck it into the oven at low heat, and cook other dishes. When the rest are done, so is this stew.

Coq au Vin

Coq au Vin


1 chicken (joints only) or 4-6 joints

1 can (4 oz) button mushrooms

11/2 cup red wine

1/2 cup chicken stock

2 cloves garlic, minced

12 button onions or 2 large onions

bouquet garni

1 tsp brown sugar

Salt and pepper to taste

2 Tbsp Butter

2 Tbsp Oil


  1. Rub the salt, margarine and garlic into the chicken to season.
  2. Heat up the oil in a casserole pot and add the onions, then the chicken until slightly brown on the outside (or juices sealed).
  3. Add the mushroom bouquet garni, wine and stock.
  4. Once boil, transfer to the oven at 180C, for 30 minutes to 1 hour, depending on how soft you want your meat to be.
  5. Adjust seasoning when done.