Pollastre al Vi Negre (Coq au Vin)

HISTORY & INTERESTING FACTS

Coq au Vin is a traditional French dish with roots in rural Burgundy. Originally a peasant recipe, it was designed to tenderise tough, older roosters (coq) by slowly braising them in red wine with lardons, mushrooms, onions, and herbs. The long, slow cooking method helped soften the meat while infusing it with deep, savoury flavours.

Over time, regional variations emerged across France—using different wines (white in Alsace, for example) or local ingredients, but the essence remained: simple, rustic ingredients elevated by slow, careful cooking. Spain doesn’t have a direct equivalent, but 'Pollo al Chilindrón' comes close in spirit and technique.

Pollo al Chilindrón is a slow-cooked chicken dish popular in Aragón, Navarra, and Rioja, made with chicken, jamón or chorizo, peppers, garlic, onion, and tomatoes, often simmered in red wine or sherry. Like Coq au Vin, it’s rustic and regional, uses affordable cuts, and builds flavour through slow cooking with wine and aromatics.

Inspired by travels through Burgundy and a standout Coq au Vin topped with a crispy crumb of locally made spicy sausage, I was reminded of Spain’s Pollo al Chilindrón.

When I arrived home, I decided to experiment with a blend of the two. The result—slow-cooked chicken with jamón, chorizo, mushrooms, carrots, and a touch of pimentón dulce—was a delicious success. Now I get to share this dish with you!

Bon Profit! Raquel x

Serves: 4-6 people

INGREDIENTS

• 6 strips jamón serrano or chorizo, chopped (instead of bacon)
• 6 boneless, skinless chicken thighs
• 2 large carrots, chopped + handful of baby carrots, washed + peeled
• 250g of baby onions, peeled
• 200g small button mushrooms, whole
• 4 cloves garlic, diced
• 2 cups red wine (like tempranillo, merlot or cabernet)
• ½ cup chicken stock
• 2 heaping tbsp of tomato paste (or sofrito for a deeper Spanish flavour)
• 4 sprigs of fresh thyme
• 1 tablespoon cornstarch + 2 tablespoons cold water
• Optional:pinch of smoked paprika (pimentón dulce) for depth
• Salt & pepper to taste

METHOD

1. Sauté jamón/chorizo in the Pressure Cooker on sauté mode until crispy and fragrant. Remove excess fat if needed.
2. Add garlic, wine, chicken broth, tomato paste or sofrito, and scrape the bottom to deglaze.
3. Add chicken, carrots, onions, mushrooms, and herbs. Stir gently to combine.
4. Pressure cook on high for 10 minutes.
5. Quickly release the pressure.
6. Add cornstarch slurry and let simmer for a few minutes to thicken.
7. Season to taste and serve.

TIPS, TRICKS & TROUBLESHOOTING

• Use chicken thighs, not breasts. Thighs stay moist and tender during slow cooking, while breasts tend to dry out.
• No chorizo? Try ’nduja' – this soft, spreadable salami adds a similar depth and a touch of heat. Just stir it through at the end rather than browning it.
• For deeper flavour, cook the dish a day ahead and reheat gently—like most braises, it only gets better with time.
• Don’t rush the browning stage—it builds the base of the sauce.

Don't have a pressure cooker? Take the pressure off with this 'STOVETOP VERSION'!

1. Brown the chicken:Heat a splash of olive oil in a heavy-based pot or Dutch oven over medium-high heat. Season chicken with salt and pepper, then brown on both sides (about 4–5 mins per side). Remove and set aside.
2. Sauté jamón or chorizo:In the same pot, add diced jamón or chorizo. Cook until golden and crispy. Remove with a slotted spoon and set aside.
3. Sauté vegetables:Add the carrots, mushrooms, and onions to the pot. Cook for 5–7 minutes until slightly browned. Stir in garlic and optional smoked paprika for 1 minute.
4. Deglaze and simmer: Stir in tomato paste (or sofrito) and cook for 2 minutes. Add wine, chicken stock, and thyme, scraping the bottom of the pot to release the liquid. Bring to a simmer.
5. Add chicken back in:Nestle the browned chicken into the pot. Cover, reduce heat to low, and simmer gently for 45–50 minutes until tender.
6. Thicken the sauce: Mix cornstarch with cold water to make a slurry. Stir into the pot and simmer uncovered for 5–10 minutes until the sauce thickens.
7. Season and finish:Return jamón/chorizo to the pot. Taste and adjust salt and pepper as needed.

WINE MATCHING & SERVING SUGGESTIONS

Hearty dishes like this one are fabulous with red wine, and our Shiraz or Tempranilloare a match made in heaven. Either of these wines will pair perfectly with this rustic, wholesome dish.

• Serve with mashed sweet potatoes, crusty bread, or creamy polenta.
• Garnish with chopped parsley or a splash of sherry vinegar for brightness.