Coq au Vin ala Chagny Potjie


Potjie No: 4
Serves: 6 – 8
Cooking Time: 1.5 hours
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2 tbsp butter
8 medium shallots, whole peeled
5 whole garlic cloves, crushed
300 grams streaky bacon, cut thick
Sprig of fresh thyme
500 grams button mushrooms, whole
4 carrots peeled and cut into thick slices
2 cups good Bourgogne red wine (Pinot Noir)
2 cups chicken stock
2 tbsp balsamic vinegar
8 pieces chicken on the bone
Salt and Pepper to taste


  • Heat Potjie.
  • Add butter and bacon.
  • Brown bacon on medium heat until brown.
  • Remove bacon and set aside.
  • Keep bacon fat in Potjie.
  • Brown chicken and shallots in bacon and butter fat. Half way through add garlic and add salt and pepper.
  • Add chicken stock, wine, herbs, vinegar, carrots and potatoes. Add the bacon back to Potjie.
  • Cover and simmer for 45 minutes until chicken is tender and cooked through.
  • Remove solids from Potjie.
  • Add mushrooms to remaining liquid, boil quickly and reduce liquid by 3/4 until it becomes a nice thick sauce.
  • Reduce heat and return solids to Potjie.
  • Reheat solids and coat with sauce.v
  • Garnish with parsley and serve.
  • Serve with mashed potatoes or a fresh French baguette and a nice Pinot Noir wine.

Thanks Stu!

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