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Syrah - Coq au Vin

Syrah - Coq au Vin
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Imperial (US)
  • 1 bottle Old York Cellars Syrah
  • 3 tbsps olive oil
  • 3 thick slices bacon, roughly chopped
  • 6 to 8 large bone-in chicken thighs (about 3 pounds total)
  • 1 handful of flour, seasoned with salt and pepper to taste
  • 8 to 10 ounces button or cremini mushrooms, rinsed and halved (optional)
  • 20 whole baby carrots, cut in half
  • 1 clove garlic, peeled and minced
  • 2 large sweet onions, chopped
  • 1 cup chicken broth
  • 1 bay leaf
  • 2 sprigs thyme

Heat the olive oil in a large pot over medium-high heat. Add the bacon and cook until crisp. Transfer to a large plate.

Shake the chicken pieces with the seasoned flour in a paper or plastic bag. Brown the chicken in the pot, 4 to 5 minutes per side. Transfer to the plate with the bacon.

Sauté the mushrooms (if using), carrots, garlic, and onions in the pot until they just begin to brown, 5 minutes. Pour half of the Syrah wine into the pan and cook over high heat for about 8 minutes.

Add the broth and the remaining wine. Bring to a boil and add the chicken, bacon, and herbs. Return to a boil, then cover and simmer for 45 minutes. Remove the bay leaf and thyme and serve.

Cheers & Enjoy!