• Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen

Carmels Coq Au Vin

Thanks to Wine Club Member Carmel Khan, who supplied us with this great recipe.


"The flavour will improve if this dish is made the day before required"

1.5 kg chicken or chicken pieces
60g butter
4 bacon rashers, chopped
375g [about 16] baby onions
2 cloves garlic, crushed
1 ½ cups Pfeiffer Pinot Noir
1 cup water
1 chicken stock cube
2 tablespoons Brandy
1 tablespoon tomato paste
250g baby mushrooms
2 tablespoons water
1 tablespoon plain flour

Cut the chicken into serving-size pieces and remove fat. Melt butter in large frying pan, add chicken in single layer. Fry until golden brown all over. Remove from pan and drain all but one tablespoon of fat from the pan. Add bacon, onions and garlic, fry until onions are brown. Stir in red wine, water and crumbled stock cube, Brandy and tomato paste. Return the chicken to the pan and bring to the boil, cover, reduce the heat and simmer for 30 minutes. Add the mushrooms and simmer uncovered further a 10 minutes or until the chicken is tender. Remove the chicken from the pan to a serving plate, stir blended flour and water into the saucepan and stir constantly over the heat until the mixture boils and thickens. Stir over heat for one minute and then pour sauce over the chicken. Enjoy with a glass of Pfeiffer Pfeiffer Pinot Noir.


This email address is being protected from spambots. You need JavaScript enabled to view it. us with your favourite recipe matched to your favourite current release Pfeiffer wine and we can share it with everyone