Coq au vin Recipe

Coq au vin Recipe

Chicken cooked in red wine with smoked bacon cubes, onions, carrots and mushrooms. Served with creamy mashed potatoes.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(28 votes) 4.1/5

Les ingrédients

Pour people
  • For the meat
  • Chicken thigh(s) : 12 whole
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Plain flour : 75 g
  • Unsalted butter : 30 g
  • For the sauce
  • Onion(s) : 1 whole
  • Carrot(s) : 2 whole
  • Garlic clove(s) : 2 whole
  • Red wine : 150 ml
  • Chicken stock : 1000 ml
  • Fresh thyme : 6 sprig
  • For the vegetables
  • Desiree potato(es) : 1 kg
  • Maldon salt : 6 pinch(es)
  • Double cream : 150 ml
  • Semi-skimmed milk : 150 ml
  • Rosemary sprig(s) : 3 whole
  • Unsalted butter : 50 g
  • For the garnish(es)
  • Button mushroom(s) : 200 g
  • Smoked bacon cube(s) : 125 g
  • Garlic clove(s) : 1 whole
  • Flat leaf parsley : 0.25 bunch
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Sunflower oil : 30 ml
  • Unsalted butter : 25 g



    Peel and finely slice the onions, garlic and carrots.

    Season the flour with salt and pepper and then dust the chicken thighs in the seasoned flour.

    Heat a saucepan over a medium heat and add the butter. Add the chicken pieces to the pan, colour on both sides and then remove from the pan (do this in batches if necessary.) Add the onions and carrots to the pan and cook for a few minutes until they begin to colour. Add the garlic and thyme and cook for a further minute.

    Deglaze the pan with the red wine and reduce this by half. Add the chicken stock to the pan and bring to the boil. When boiling, reduce the heat to a simmer and add the chicken pieces. Cook with the lid on for at least 1 hour or until the meat is tender.

    Once the chicken is cooked, remove the thighs carefully from the pan. Remove the vegetables from the sauce using a slotted spoon or a fine sieve. Reduce the sauce over a high heat until thick and glossy and then return the chicken pieces to the pan.


    Whilst the chicken is braising, peel and chop the potatoes into large chunks. Place in cold salted water and bring to the boil. When boiling, reduce the heat to a simmer and cook until the potatoes are soft. Drain the potatoes into a colander and then allow the steam to evaporate for a minute or two.

    Whilst the potatoes are cooking infuse the milk, cream and butter with the rosemary and garlic.

    Puree the potatoes using a vegetable mill whilst still hot. Stir in the infused milk, cream and butter until you have the right consistency.


    Quarter the mushrooms, peel and mince the garlic with a pinch of salt. Pick and roughly chop the parsley leaves.

    Heat a frying pan until hot and add a splash of oil. Cook the bacon cubes until golden brown and crispy. Remove from the pan. Cook the mushrooms in the same pan until golden brown. Reduce the heat and add the butter and garlic. Cook for 30 seconds and then season with Maldon salt and black pepper.

  • 4. TO SERVE

    Reheat the coq au vin and mashed potatoes until piping hot. Add the mushrooms and bacon cubes to the coq au vin saucepan.

    Spoon the mashed potatoes into a bowl and place the chicken pieces alongside. Serve with a generous amount of sauce and finish with a sprinkle of chopped parsley.

Chef's tip

«Try marinading the chicken in the red wine for 24 hrs before cooking for a much deeper flavour.»

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