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Coq au vin with a sweet nectarine twist


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Rate this recipe 3.2/5 (58 Votes)


  • 4 yellow nectarines
  • 1 chicken (3kg), cut into pieces
  • 1 bottle of red Burgundy wine
  • 150 g smoked bacon
  • 2 bunches of spring onions
  • 1 clove of garlic
  • 1 star anise
  • 1 bouquet garni
  • 50 g butter
  • 2 tbsp oil
  • 2 tbsp flour,
  • salt
  • Pepper


servings 6
Level of difficulty Easy
Preparation time 30mins
Cooking time 90mins
Cost Average budget


Step 1

Lightly brown the chicken on all sides in a large pan with 40g butter and 1 tablespoon oil. Salt and pepper mill. Add the bacon and onions, peeled and cook over medium heat about 5 minutes.

Step 2

Sprinkle the flour on top, let it brown and then add the wine, bouquet garni, the star anise and the garlic, degermed. Cook for 2 hours, covered, over low heat.
Peel the nectarines, remove the stones and cut into 4.

Step 3

Add the quartered nectarines to the casserole and cook over low heat, uncovered for a further 30 minutes. Remove the bouquet garni, adjust seasoning and serve in the casserole.


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Coq au vin with a sweet nectarine twist Coq au vin