Chef's Recipes

Coq au vin

Australian Gourmet Traveller French recipe for coq au vin by La Brasserie restaurant chef David Bransgrove.

By David Bransgrove
  • Serves 6
  • 40 mins preparation
  • 1 hr 55 mins cooking
Coq au vin
Coq au vin

“We thoroughly enjoyed the coq au vin at La Brasserie in Sydney. Please ask David Bransgrove to share his wonderful recipe.”
Lin Chun, Sydney, NSW

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


  • 2 chickens (1.1kg each), jointed
  • 60 gm butter, coarsely chopped
  • 2 onions, coarsely chopped
  • 1 celery stalk, coarsely chopped
  • 4 garlic cloves, crushed
  • 250 gm bacon, cut into lardons
  • 250 gm Swiss brown mushrooms, quartered
  • 750 ml red wine
  • 250 ml (1 cup) chicken stock
  • 2 tbsp dried porcini
  • 1 bunch thyme
  • 2 fresh bay leaves
  • 85 ml olive oil, plus extra for drizzling
  • 400 gm pearl onions (about 10; see note)
  • 360 gm Brussels sprouts, halved
  • 6 sage leaves, to serve
Porcini spätzele
  • 200 gm plain flour, sieved
  • 1 tbsp porcini powder (see note)
  • 50 ml pouring cream
  • 1 egg, lightly beaten


  • 1
    Preheat oven to 200C. Remove thigh bones from chicken with a sharp knife (discard bones). Rinse chicken, pat dry with absorbent paper and set aside.
  • 2
    Heat a large non-stick frying pan over high heat. Add 20gm butter, cook chicken in batches skin-side down, turning once, until golden (5-7 minutes). Transfer to casserole, set aside. Add vegetables, garlic, 100gm bacon and 50gm Swiss browns to pan and stir frequently until golden (5-7 minutes), transfer to casserole. Deglaze pan with wine, add to casserole with stock, porcini and herbs. Roast, covered, until breasts are just cooked through (15-20 minutes). Remove breasts from casserole, set aside and keep warm. Return casserole to oven, cook until legs are cooked through (10-12 minutes). Remove legs from casserole and keep warm. Strain liquid into a saucepan (discard solids) and cook over medium-high heat until reduced to sauce consistency (20-30 minutes), return chicken to sauce to warm through.
  • 3
    Meanwhile, heat 30ml oil in a large frying pan over medium heat, add onion and stir frequently until golden (5-7 minutes). Cover with foil, stir occasionally over low heat until tender (15-20 minutes). Set aside, keep warm.
  • 4
    For porcini spätzele, combine flour and porcini powder in a large bowl, form a well in the centre. Combine cream, egg and 75ml water and add to well, then slowly whisk in flour from sides of well until a thick batter forms. Meanwhile, bring a large saucepan of salted water to the boil. Push small batches of batter through a colander with a spatula into boiling water, cook until spätzele rise to the surface (1-2 minutes). Transfer to a baking-paper-lined tray, lightly drizzle with oil to prevent sticking. Repeat with remaining batter.
  • 5
    Heat remaining oil in a large saucepan over medium heat, add remaining bacon and stir occasionally until golden (5-7 minutes), add remaining mushrooms and cook until starting to colour (2-3 minutes), add spätzele and stir until golden and slightly puffed (3-4 minutes), set aside and keep warm.
  • 6
    Blanch Brussels sprouts until bright green (2-3 minutes), refresh, drain, set aside. Heat remaining butter in a frying pan over medium-high heat, add Brussels sprouts, stir occasionally until golden (4-6 minutes), add to spätzele mixture with reserved pearl onions, season to taste, keep warm.
  • 7
    Divide spätzele and chicken between plates, spoon over sauce, top with sage and serve.


If pearl onions are unavailable, use golden shallots. Porcini powder is available from select delicatessens; alternatively, grind dried porcini to make your own.
This recipe is from the July 2009 issue of

  • Author: David Bransgrove