Coq au vin

30 ml (2 Tbsp) olive oil

8 chicken pieces (thighs, wings, breasts, drumsticks)

125 g rindless bacon, chopped

350 g (about 14) pickling onions, peeled

2 cloves garlic, crushed

250 ml (1 cup) chicken stock

200 ml (¾ cup) Simonsvlei Classic Pinotage

60 ml (¼ cup) tomato puree

15 ml (1 Tbsp) chopped fresh thyme or 5 ml (1 tsp) dried

salt and freshly ground black pepper to taste

125 g button mushrooms

30 ml (2 Tbsp) cake flour for thickening

chopped fresh thyme for garnishing

1. Heat olive oil in a large heavy-based saucepan and fry the chicken until turning golden brown. Remove from pan with slotted spoon.

2. Fry bacon, add onions and garlic and sauté until soft. 

3. Return chickens pieces and add stock, wine, tomato puree, thyme and seasoning and stir through. Bring to the boil. Reduce heat, cover saucepan and simmer for about 40 minutes.

4. Add mushrooms and simmer for another 15 minutes. If preferred, thicken the sauce with a paste of flour and water. Garnish with fresh thyme.

Serves 4 – 6