Coq au vin

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4 pcs of Chicken thigh (Deboned)

1 cup of Button mushrooms

1 cup of Chopped onions

2 tbsp of Tomato paste

1 cup of Chopped carrots

500ml of Red wine

1 cup of Chopped celery

500ml of Chicken stock

A few sprigs of thyme

Salt and pepper to taste



  1. Brown chicken thigh in Corningware Retroflam Wok Pan and set aside. Using the same pan stir fry the vegetables and thyme. Add in tomato paste and stir fry.
  2. Deglaze with red wine and chicken stock. Return chicken thigh to Corningware Retroflam Wok Pan and stew till tender. Do add more water/stock if required.
  3. Season with salt and pepper if necessary and serve.