Coq Au Bacchus


  • 50g butter
  • splash of olive oil
  • 2 shallots, diced
  • 1 celery stick, thinly sliced
  • 1 stick of lemongrass, well bashed
  • 4 garlic cloves, chopped
  • One bunch of coriander, stems chopped and leaves reserved
  • Juice of one lime
  • 1 free range organic chicken, jointed into 8 pieces
  • 350 ml Bacchus
  • 250 ml Chicken stock
  • salt & pepper to taste
  • handful chopped coriander and zest of one lemon


  • Melt the butter and oil together in a large pan.
  • Brown the chicken pieces all over and remove from the pan.
  • Add shallots and celery and fry until soft and translucent
  • Add the garlic and lemongrass and fry until fragrant
  • Add the browned chicken back to the pan.
  • Pour in the wine, lime juice and stock allow to come up to a boil. Cover and place in a 180c oven for 30 mins. Uncover, baste chicken pieces and return to the oven, uncovered, for another 15 mins.
  • Remove lemongrass. Add the chopped coriander and lemon zest and season to taste.
  • Serve with rice, egg noodles or crusty bread

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