WONDERBAG Coq Au Vin Blanc (Chicken in White Wine)

Wonderbag Chicken Cog au vin / Karen E. Photography

Jackie Cameron
When I think Wonderbag... I think stewing - a long-and-slow cooking process. Curries, stews, oxtails, tongue - and a dish I haven’t had in a while is a coq au vin; leaving the cooking process to take place overnight results in a lip-smacking tender chicken.
— Jackie Cameron



  • Flour for dusting
  • ORYX Salt and Pepper
  • 1kg Chicken Thighs
  • 1 tablespoon salted Butter
  • 1 tablespoon Olive Oil
  • 2 Medium Onions - sliced
  • 250g Bacon - chopped
  • 2 Cloves Garlic - crushed
  • 1 Sprig Rosemary
  • 1 cup Beef/Chicken Stock
  • 1 cup Good quality White Wine
  • 200g Button Mushrooms
  • ½ cup Sour Cream


  1. Season flour with salt and pepper and dust the chicken, brown the chicken in the butter and oil on high heat. Remove chicken from saucepan.
  2. Sauté the onions, bacon, garlic and rosemary, place the chicken back into the heavy based saucepan.
  3. Add the stock and white wine, bring this to the simmer for 15 minutes, and then add the mushrooms.
  4. Remove from heat, add the sour cream, put this pot into the WONDERBAG, close it tightly and leave it overnight.
  5. Heat and serve.