Classic Coq au Vin

Perfect on a cold winter’s night after a long journey

The ultimate French country classic — tender chicken slowly braised in red wine with bacon, mushrooms and baby onions until it melts in your mouth. Rich, glossy sauce and pure comfort in every spoonful.

Deep red Coq au Vin with chicken, bacon and mushrooms

Rich, glossy, wine-soaked perfection.

Serves
6–8

Prep
30 min + overnight marinade

Cook
1½–2 hours

Best with
Creamy mash

Ingredients

2 kg chicken (whole chicken jointed or mixed pieces — thighs, drumsticks, breasts)
1 bottle red wine (Burgundy or any good full-bodied red)
2 bay leaves
2 sprigs thyme
250 g bacon (streaky or lardons), cut into pieces
60 g butter
250 g button mushrooms
20 small onions (pickling onions or shallots work perfectly)
1 tablespoon oil
30 g plain flour
700 ml chicken stock
125 ml brandy
1 tablespoon tomato paste
1 ½ tablespoons softened butter (for beurre manié)
1 tablespoon flour (for beurre manié)
2 tablespoons chopped parsley
Salt and freshly ground black pepper

Method

1. Joint the chicken — if using legs, separate the thigh from the drumstick to make 2 pieces. Place the chicken in a large bowl with the bay leaves, thyme and the whole bottle of red wine. Marinate overnight in the fridge.

2. Remove the chicken from the marinade and pat dry thoroughly with paper towels. Reserve the marinade — you’ll use it later.

3. In a large frying pan melt ¼ of the butter and add a splash of oil to stop the butter burning. Fry the bacon until golden, remove from pan and place in a bowl.

4. Melt another ¼ of the butter and cook the small onions until golden all over, remove and place in the bowl with the bacon.

5. Melt another ¼ of the butter and cook the mushrooms until soft and coloured. Season the mushrooms with salt and pepper while they are cooking. Remove and add to the bowl.

6. Add the oil and remaining butter to the pan and then cook the chicken pieces until golden on all sides — you may need to do this in batches. Sprinkle over the 30 g flour and stir well to coat.

7. Remove the chicken and place in a large heavy-based saucepan with the chicken stock. Add the brandy to the frying pan to deglaze, scraping up all the lovely bits, then pour everything over the chicken.

8. Add the mushrooms, onions, bacon, reserved marinade, tomato paste and give it all a gentle stir.

9. Cook on a moderate heat for about 45 minutes or until the chicken is cooked through and tender.

10. If the sauce has not thickened enough, make a beurre manié by mixing together the softened butter and flour. Remove the chicken and vegetables from the sauce and whisk in the beurre manié a little at a time. Bring the sauce to a boil and stir for two minutes until glossy and thickened.

11. Return the chicken and vegetables to the sauce, add the chopped parsley and check seasoning.

12. Serve with creamy mashed potatoes and green beans.

Pro tips:
• Marinating overnight is non-negotiable — it makes the chicken tender and deeply flavoured
• Use a wine you’d happily drink — it really matters
• Tastes even better the next day

The ultimate cold-night, soul-warming French classic — worth every minute.