Photo of Coq au vin by WW

Coq au vin

Points® value
Total Time
1 hr 5 min
15 min
50 min
A classic French dish of chicken, bacon, mushrooms and herbs cooked in a delicious red wine sauce.


Olive Oil

2 teaspoon(s)

Chicken Thigh, Skinless, Boneless, raw

600 g

Bacon medallions, raw

80 g, chopped


2 large, cut into thick wedges


2 clove(s), chopped


600 g, button mushrooms, halved

Plain White Flour

1 tablespoon(s), level

Tomato Purèe

140 g

Chicken stock cube(s)

½ cube(s), made with 250ml hot water

Red Wine

185 ml

Bay leaf, dry

2 leaf/leaves

Thyme, Fresh

4 sprig(s), plus extra to serve

Green Beans

4 portion(s), medium, steamed to serve


  1. Heat the oil in a large heavy-bottomed pan over a medium-high heat. Cook the chicken, turning, for 5 minutes or until browned, then transfer to a plate and set aside.
  2. Add the bacon, onion and garlic to the pan, and cook, stirring, for 5 minutes or until softened. Add the mushrooms and cook, stirring, for another 5 minutes or until softened.
  3. Whisk the flour and tomato paste together in a bowl. Gradually add in the stock and wine, whisking until smooth. Pour into the pan with the mushroom mixture. Return the chicken to the pan and add the bay leaves and thyme sprigs. Bring to a simmer, then reduce the heat to low, and cook, covered, for 25-30 minutes, or until the chicken is cooked through.
  4. Sprinkle over the extra thyme and serve with the green beans on the side