150 g mushrooms
4 garlic cloves
4 French shallots
2 carrots
3 tablespoons olive oil
1 free-range chicken, cut into pieces (long live butchers...)
100 g thick-cut smoked bacon, cut into lardons
1 tablespoon flour
50 ml cognac
1 teaspoon herbes de Provence (mixed dried herbs)
500 ml Rhône valley red wine
400 ml brown veal stock
Salt and pepper

1 flameproof casserole dish
1 chopping board


Preparation time 20 minutes
Cooking time 1 hour 50 minutes

Quarter the mushrooms.
Peel and crush the garlic. Cut the shallots in half without peeling. Peel and slice the carrots into rounds.

Heat the oil in a flameproof casserole dish and brown the chicken pieces and bacon. Add the shallots and garlic, then the flour and cook for 5 minutes.
Add the cognac and flambé.
Add the vegetables and herbs, pour in the red wine and veal stock and cook over low heat for 1 hour 30 minutes.
Season with salt and pepper.

The Story Behind The Recipe

'One Knife, One Pot, One Dish by Stephane Reynaud (Murdoch Books RRP $39.99) Photography by Marie Pierre Morel’

One Knife, One Pot, One Dish_cvr.jpg

Coq Au Vin is probably one of the most famous traditional French recipes and this version by Best-selling, internationally celebrated chef Stephane Reynaud offers a simple but delicious version anyone can re-create at home.

Taken from his book One Knife, One Pot, One Dish: simple French Cooking At Home, each of the 160 one-pot recipes will inspire even the most inexperienced or time-poor cooks.

There are pre-dinner dips and snacks; hearty vegetarian dishes; simple one-pot recipes for fish, beef, lamb, veal, pork or poultry; slow-cooked roasts, delicately seasoned with herbs and spices; classically simple one-pan desserts such as clafoutis; and even ideas for the perfect cheese course.

Stephane has demystified and made simple, good French cooking - preparing dinner has never been this easy.