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Photo of Coq au vin by WW

Coq au vin

Total Time
45 min
15 min
30 min
Coq au vin is a traditional French dinner dish. Cooked in the sauce, the chicken pieces become so tender and taste of tomato, spices and wine. Garnished with bacon and thyme, this fancy dish will definitely impress your dinner guests.


Olive oil

1 tbs

White onion

12 small, eschalots, peeled

Shortcut bacon

2 slice(s), (2 x 50g slices), fat trimmed


200 g, small button


2 clove(s), crushed

Plain flour

2 tbs

Smoked paprika

1 tsp

Chicken thigh, skinless, raw

630 g, (Buy 8 x 88g), fat trimmed

Red wine

185 ml, (3/4 cup)

Salt reduced chicken stock

½ cup(s), (125ml)

Tomato paste

2 tbs

Fresh thyme

2 tbs, (4 sprigs)


  1. Heat half the oil in a 6L (24-cup) pressure cooker on medium-high heat. Cook eschalots and bacon, stirring, for 3-4 minutes or until bacon is crisp. Add mushrooms and garlic and cook, stirring, for 2-3 minutes or until mushrooms are golden. Transfer to a bowl.
  2. Combine flour and paprika in a bowl. Season. Add chicken and toss to coat in flour. Shake off excess flour. Heat remaining oil in cooker. Cook chicken, in 2 batches, for 5 minutes or until browned all over.
  3. Return chicken to cooker with bacon mixture and combined wine, stock, paste and thyme. Secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure and cook for 12 minutes. Release pressure using the pressure release method. Remove lid.


SERVING SUGGESTION: Steamed baby brussels sprouts and green beans, plus mashed potato. Boil, steam or microwave 500g chopped potatoes, until tender. Drain and mash with 1/4 cup (60ml) skim milk until smooth. Season.