HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFrench Style Chicken & Garlic Veggies
French-Style Chicken & Garlic Veggies

French-Style Chicken & Garlic Veggies

with Red Wine Jus, Bacon & Mushrooms

Pub Bistro
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Coq au vin, or chicken in wine, is a popular French chicken dish made with chicken on the bone and red wine. We've captured all the classic flavours of this dish so you can recreate this restaurant-quality dish at home.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





1 bag

green beans


brown onion

3 clove


1 packet

sliced mushrooms

1 packet

diced bacon

(May be present Soy)

1 packet

red wine jus


1 packet

half chicken

Not included in your delivery

olive oil

40 g



2 tbs


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)5095 kJ
Fat70.3 g
of which saturates26.7 g
Carbohydrate45.9 g
of which sugars15.6 g
Protein94.4 g
Sodium1080 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Medium Pan
Large Non-Stick Pan
Baking Tray
Instructionsarrow up iconarrow up icon

Preheat the 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 a medium-high heat. Season the half chicken with salt and pepper. Add the chicken, skin side down first, and cook until browned, 4-5 minutes each side. Transfer to a lined oven tray and roast until cooked through, 25-30 minutes. Set aside to rest.

TIP: Chicken is cooked through when it's no longer pink inside.


While the chicken is roasting, peel the potato and cut into large chunks. Cook in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. Add the butter and milk to the potato and season. Mash until smooth. Cover to keep warm.


While the potato is cooking, cut the carrot into thin sticks. Trim the green beans. Finely chop the brown onion and garlic. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and green beans until tender, 4-5 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Season, transfer to a bowl and cover to keep warm.


While the chicken is resting, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, sliced mushroom, bacon and remaining garlic. Cook, breaking up the bacon with a spoon, until the bacon is cooked and the mushroom is tender, 6-8 minutes.


Reduce the pan heat to low, then add the red wine jus and any chicken juices. Stir to combine and simmer until slightly thickened, 3-5 minutes.


Slice the chicken in half. Divide the mash and garlic veggies between plates. Top with the chicken then pour over the bacon red wine sauce to serve.