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Photo of Coq au vin with steamed green beans by WW

Coq au vin with steamed green beans

Total Time
10 hr
20 min
3 hr 20 min
Add some excitement to your mid-week meals with this French favourite. Prep before work in the morning and come home to a delicious slow cooked meal.


Olive oil

2 tsp

Shortcut bacon

60 g, chopped

Brown onion

2 medium, cut into thick wedges


2 clove(s), chopped


600 g, sliced

Plain flour

1 tbs

Tomato paste

½ cup(s), (140g)

Chicken stock

¾ cup(s), (185ml)

Red wine

¾ glass(es), (185ml), dry

Dried bay leaf

2 whole

Fresh thyme

1 tbs, (4 sprigs)

Chicken thigh, skinless, raw

540 g, (buy 4 x 150g thighs, skinless)


  1. Heat oil in a large non-stick frying pan over medium-high heat. Cook chicken, turning, for 5 minutes or until browned. Place in a 4.5 litre (18-cup) slow cooker.
  2. Reheat same pan over medium-high heat. Add bacon, onion and garlic and cook, stirring, for 5 minutes or until softened. Add mushrooms and cook, stirring, for 5 minutes or until softened.
  3. Whisk flour and paste in a medium bowl. Gradually whisk in stock and wine until smooth. Add to pan with mushrooms and bring to the boil. Transfer mushroom mixture to slow cooker. Add bay leaves and thyme sprigs. Cook, covered, on high for 3 hours (or low for 6 hours) or until chicken is cooked through. Serve with extra thyme.


SERVING SUUGGESTION: Enjoy with steamed green beans, plus sliced baguette bread.TIP: Suitable to freeze for up to 3 months.