Coq Au Vin-Style Chicken
with Bacon-Mushroom Gravy, Mash & Veggies
- Milk
- Gluten
- Soy
- Sulphites
- Wheat
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Bring some French flair to the table with a HelloFresh take on Coq au Vin. By roasting the chook instead of braising it in the rich gravy, you'll have time to make the other components without breaking a sweat. The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
1 packet
half chicken
2
potato
1
carrot
½ head
broccoli
1
onion
3 clove
garlic
1 packet
sliced mushrooms
1 packet
diced bacon
(May be present: Soy, Milk.)
1 sachet
gravy granules
(Contains: Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
½ cup
water
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Season the half chicken with salt and pepper. Cook chicken, skin-side down first, until browned, 4-5 minutes each side. Transfer to a lined oven tray. Roast until cooked through, 25-30 minutes. Set aside to rest.
TIP: Chicken is cooked through when it's no longer pink inside.
While chicken is roasting, peel potato and cut into large chunks. Cook potato in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to pan. Add the butter and milk and season generously with salt. Mash until smooth. Cover to keep warm.
While potato is cooking, cut carrot into thin sticks. Chop broccoli (including stalk!) (see ingredients) into small florets. Finely chop onion and garlic. Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and broccoli, stirring, until tender, 5-6 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Season, then transfer to a bowl and cover to keep warm.
While chicken is resting, return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, add onion, sliced mushrooms, diced bacon and remaining garlic. Cook mushroom-bacon mixture, breaking up bacon with a spoon, until bacon is cooked and mushrooms are tender, 6-8 minutes.
Add the water, gravy granules and any chicken resting chicken juices to the frying pan. Cook, whisking, until smooth and slightly thickened, 2-3 minutes.
Slice chicken in half. Divide chicken, mash and veggies between plates. Pour bacon-mushroom gravy over chicken to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty bacon-mushroom gravy, though some found it a bit bland and suggested adding red wine for depth.
- Ease of prep: Several noted the recipe was time-consuming, with chicken often needing longer to cook than specified.
- Suggestions: Some preferred roasting potatoes instead of mashing. Adding a splash of red wine to the gravy was a popular tweak.
- Leftovers: The generous portions meant plenty of leftovers, which reheated well the next day.
- Portions: Many praised the substantial serving sizes, especially the chicken, though a few found it too much.
