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Recipe for :

Coq au Vin

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.


1 chicken, cut in 9 pieces
2 tablespoons unsalted butter
10oz pearl onions, peeled
4 slices bacon, cut into 1 inch pieces
1 tablespoon all-purpose flour
3/4 cup chicken stock
1 bouquet garni (parsley, thyme, bay leaves), (garlic optional)
2 cups red wine
salt, pepper
1 tablespoon red wine vinegar

  • Brown the chicken in the butter in a frying pan over moderate heat.
  • Place chicken in a heavy casserole.
  • Brown the onions and bacon in the frying pan and add to the chicken.
  • Remove all but 2 tablespoons of fat from the pan.
  • Add the flour and stir well.
  • Add stock, bouquet garni, wine, salt and pepper.
  • Stir and pour over the chicken.
  • Cover and simmer 30 minutes.
  • Add the red wine vinegar.
  • Reduce the sauce before serving.

Serves 4

Martin James