Coq au Vin... but Make It a Potjie

French flair meets South African fire

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, the second glass of wine (or third), and that deep satisfaction when the lid finally lifts to reveal something spectacular.

So, why not give your next fireside feast a little French flair?

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, with a method that’s pure 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

  
  

Method

1. Start with a marinade (the secret to flavour):

Combine your chicken, wine, onions, garlic, herbs, and black pepper in a bowl or zip-top bag. Cover and pop it in the fridge overnight (or at least for a few hours). This step builds layers of flavour and helps tenderise the chicken.

2. Fire up your coals:

You’ll need a steady, medium heat — think glowing coals rather than roaring flames. This potjie loves a slow, gentle cook.

3. Build your base:

In your potjie, heat the oil or butter and fry the bacon until crispy. Remove and set aside. Sauté the chopped onion until golden and fragrant in the bacon fat (trust me, it's worth it).

4. Brown that bird:

Take the chicken out of the marinade and pat it dry (save the marinade for later!). Brown the chicken pieces in batches — don’t rush this part; colour means flavour.

5. Add the flour & tomato paste:

Sprinkle flour over the onions in the pot to help thicken the sauce later. Stir in the tomato paste for that umami kick.

6. Layer it up:

Pour in the reserved marinade and the chicken stock, then gently nestle the browned chicken back into the pot. Add the carrots, baby potatoes, mushrooms, and your crispy bacon. Season with salt and pepper.

7. Lid on. Wine in hand. Relax.

Let it bubble away slowly for about 2.5–3.5 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

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

Final Thoughts

If you're after something comforting, impressive, and packed with flavour, this Coq au Vin Potjie is a must-try. It’s the kind of meal that invites slow living and long conversations – just the way a potjie should.