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
    • 200g bacon 
    • 300g champignon mushrooms
    • 150g small red onions 
    • 100mL CHEF Demi Glace Liquid Concentrate
    • 1L hot water
    • 50g onions, chopped
    • 50g carrots, diced
    • 40g leeks, chopped
    • 40g CHEF Red & Port Wine Reduction Paste
    • 1 garlic clove, crushed
    • 5g Worcester sauce
    • To garnish - 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.
    3. Using the same pan, fry the onions and mushrooms.
    4. Dissolve CHEF Demi Glace Liquid Concentrate in hot water and add to pan.
    5. Next, add onions, carrots, leeks, CHEF Red & Port Wine Reduction, garlic and Worcester sauce. Cook for 3-5 minutes.
    6. Cut the chicken into smaller pieces and cook in the sauce with bacon.
    7. 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.