Coq au Vin with Red Wine and Port Sauce

A recipe for creating a rich coq au vin using CHEF Red and Port Wine Reduction.


    • 1250g chicken breast and thighs (equivalent to 10 pieces)
    • 50g butter 
    • 20g oil
    • 1 litre chicken stock
    • 30g MAGGI Jus Lie Sauce Mix
    • 50g CHEF® Red and Port Wine Reduction Paste


    • 300g champignons 
    • 150g small red onions 
    • 200g bacon 
    • 200g parsley 


    Prep time: 25 minutes. Cooking time: 25 minutes. 

    1. Pan fry the chicken pieces in the oil and butter until it is medium-rare.
    2. Fry the bacon until it is crispy and set to the side. Using the same pan, fry the onions and mushrooms. 
    3. De-glace the pan with the CHEF All Natural Chicken Stock and reduce by 10%.
    4. Next, add the CHEF Thickened Veal Jus and CHEF Red Wine Reduction. Cook for 3-5 minutes.
    5. Cut the chicken into smaller pieces and cook in the sauce with all the garnish ingredients except the parsley.
    6. To serve, finally sprinkle with the chopped parsley and pair with your own mashed potato dish as a side to finish.


    Why not serve this dish with MAGGI Natural Mashed Potato, ideal for Gastro Pubs.