Coq au Vin... but Make It a Potjie

French Flair Meets South African Fire: Unveiling the Coq au Vin Potjie

There’s something magical about a potjie simmering away over hot coals. It’s not just about the food; it’s the shared moments, the smoky air, and the second glass of wine (or third). Most importantly, it’s that deep satisfaction when the lid finally lifts to reveal something spectacular. So, why not give your next fireside feast a little French flair?

Introducing the Coq au Vin Potjie

This Coq au Vin Potjie is a rustic, rich take on the French classic—chicken slow-cooked in red wine with bacon, mushrooms, and baby potatoes. Traditionally made on the stove, we're giving it the full outdoor treatment. This method embodies South African hospitality: slow, social, and worth the wait.

Ingredients

For the Chicken & Marinade:

• 1 whole chicken (cut into portions) or 8 chicken thighs/drumsticks

• 500ml BC Wines Ruby Cabernet Merlot

• 1 onion, roughly chopped

• 2 garlic cloves, crushed

• 2 bay leaves

• 1 sprig rosemary

• 1 sprig thyme (or 1 tsp dried)

• 1 tsp black pepper

  
  

For the Potjie:

• 2 tbsp olive oil or butter

• 200g streaky bacon, diced

• 1 onion, finely chopped

• 2 carrots, sliced

• 250g baby potatoes

• 250g mushrooms (button or brown)

• 1 tbsp tomato paste

• 2 tbsp flour

• 1 cup chicken stock

• Salt & pepper, to taste

• Fresh parsley, to garnish

  
  

Preparation

1. Start with a Marinade

The secret to incredible flavor begins here. Combine your chicken, wine, onions, garlic, herbs, and black pepper in a bowl or zip-top bag. Cover and place it in the fridge overnight. If you're short on time, marinate for at least a few hours. This step builds layers of flavor and helps tenderize the chicken.

2. Fire Up Your Coals

You’ll need a steady, medium heat—think glowing coals instead of roaring flames. This potjie thrives on a slow, gentle cook.

3. Build Your Base

In your potjie, heat the oil or butter. Fry the bacon until crispy, then remove it and set aside. Sauté the chopped onion in the bacon fat until golden and fragrant; trust me, it's worth it.

4. Brown the Chicken

Take the chicken out of the marinade and pat it dry, saving that flavorful marinade for later. Brown the chicken pieces in batches. Don’t rush this part; color means flavor.

5. Add the Flour & Tomato Paste

Sprinkle flour over the onions in the pot. This will help thicken the sauce later. Stir in the tomato paste for an extra umami kick.

6. Layer It Up

Pour in the reserved marinade alongside the chicken stock. Gently nestle the browned chicken back into the pot. Then, add the carrots, baby potatoes, mushrooms, and your crispy bacon. Season with salt and pepper to taste.

7. Lid On, Wine in Hand, Relax

Let everything bubble away slowly for about 2.5 to 3.5 hours. Keep an eye on your coals and top up with a bit of wine or water if needed.

8. The Big Reveal

Once the chicken is tender and the sauce is rich and glossy, it’s ready. Garnish with chopped parsley and serve straight from the pot.

To Serve

This potjie is perfection when paired with:

• Crusty bread or baguette to mop up every last bit of sauce.

• Creamy mash or soft pap for that comforting side.

• A fresh, zesty green salad to cut through the richness of the dish.

  
  

A Memorable Dining Experience

Gather your friends and family around the potjie pot. This isn't just a meal; it’s an experience. The process of cooking becomes a shared endeavor. Laughter and storytelling flow just as freely as the wine.

Final Thoughts

If you're looking for something comforting, impressive, and packed with flavor, this Coq au Vin Potjie is a must-try. It's the kind of meal that encourages slow living and long conversations—just the way a potjie should be enjoyed.

Make your next gathering unforgettable with this delightful dish that combines French tradition and South African charm. Enjoy every moment and every bite!