Recipes, Chicken Recipes

Coq au vin

A classic French stew perfect for a dinner party. Coq au vin is a quick and easy chicken recipe that sees thighs and drumsticks braised in a luscious, glossy red wine sauce. Wonderfully rustic yet still elegant, this winter dish also includes shallots, chestnut mushrooms, smoked pancetta or bacon, and thyme for a delicious, comforting meal.

Serve with a pile of buttery mash for decadence.

Coq au vin recipe

Coq au vin recipe

Recipe by

Serves 2-4


  • 4 Chicken Legs

  • 2 onions

  • 2 carrots

  • 2 heads of garlic

  • 4 sprigs of thyme

  • ½ bottle of red wine

  • 1 ltr white chicken stock

  • 100g smoked pancetta or bacon

  • 10g plain flour

  • 8 small shallots

  • 200g chestnut mushrooms


  • Cut chicken legs into thighs and drumsticks
  • Marinade the chicken legs and thighs overnight in red wine.
  • The next day pat them dry and dust with flour, fry them in a little olive oil until golden brown. Transfer to a deep ovenproof dish.
  • Cook the carrots, celery, onions, and garlic in the same pan, add to the dish and cover all with the red wine and any bacon trimmings or skin.
  • Reduce the red wine by half and pour it back over the chicken.
  • Cover with chicken stock, add hard herbs then cook in a medium oven at approx 170°C for about 45 minutes.
  • Allow to cool in the cooking juices. Pass the cooking liquor through a fine sieve and reduce to a light sauce consistency. Fry mushrooms, bacon, and shallots, then pour back over the chicken.
  • Return to the oven to heat up.