Mary Berry Recipes

Home / Dinner / Hearty Coq Au Vin: A French Classic for Your Family Table

Oh, Coq Au Vin! What a wonderfully evocative name for a dish that truly embodies the heart of French country cooking. The very thought of tender chicken, slow-cooked in a rich, deeply flavoured red wine sauce with smoky bacon and earthy mushrooms, just warms the soul, doesn't it? It's a dish that sounds terribly grand, perhaps something you'd only enjoy in a charming French bistro, but I assure you, it’s wonderfully simple to recreate in your own kitchen.

I’ve always believed that the best recipes are those that bring people together, and this Coq Au Vin certainly does just that. It’s a dish that benefits from a little time and patience, allowing all those lovely ingredients to meld and develop into something truly extraordinary. There’s something so satisfying about the aroma filling your home as it gently simmers away, promising a comforting and utterly delicious meal to come. It’s perfect for a weekend family supper, or even a delightful dinner party.

My recipe simplifies the process, ensuring you achieve that authentic, rich flavour without any fuss. We’ll be using classic techniques, but don't be daunted; each step is straightforward and rewarding. The result will be a beautifully tender chicken, enveloped in a glossy, deeply savoury sauce that is sheer perfection. So, gather your ingredients, put on your apron, and let’s create a truly memorable meal together.

Why You'll Love This Recipe

The slow braising method ensures the chicken is incredibly tender and succulent, falling off the bone.
The combination of red wine, bacon, mushrooms, and herbs creates a deeply complex and rich flavour profile that is truly irresistible.
It's a fantastic 'make-ahead' dish, often tasting even better the next day, making it ideal for entertaining or busy weeknights.

Ingredients

1 tbsp olive oil
175g smoked streaky bacon lardons (or diced streaky bacon)
1.5 kg chicken, cut into 8 pieces (thighs and drumsticks work wonderfully)
2 large onions, finely chopped
3 cloves garlic, crushed
250g button mushrooms, halved
2 tbsp plain flour
500ml good quality red wine (such as a Burgundy or Pinot Noir)
300ml chicken stock
2 bay leaves
4 sprigs fresh thyme
Salt and freshly ground black pepper
Fresh parsley, chopped, for garnish

Equipment Needed

Large, heavy-based casserole dish or ovenproof pan with a lid • Slotted spoon • Sharp knife • Chopping board • Measuring jug • Wooden spoon

Step-by-Step Instructions

Begin by heating the olive oil in a large, heavy-based casserole dish or ovenproof pan over a medium heat. Add the bacon lardons and cook until crisp and golden. Remove the bacon with a slotted spoon and set aside on a plate lined with kitchen paper, leaving the fat in the pan.
Season the chicken pieces generously with salt and pepper. Increase the heat slightly and brown the chicken pieces in batches in the bacon fat until golden all over. This step is crucial for flavour. Remove the chicken and set aside with the bacon.
Reduce the heat to medium-low. Add the chopped onions to the pan and cook gently for about 5-7 minutes until softened and translucent, scraping up any browned bits from the bottom of the pan. Stir in the crushed garlic and cook for another minute until fragrant.
Add the halved mushrooms to the pan and cook for 5-8 minutes until they have softened and released their liquid. Sprinkle the plain flour over the vegetables and stir well, cooking for 1-2 minutes to cook out the raw flour taste.
Gradually pour in the red wine, stirring constantly to prevent lumps and scraping any delicious bits from the bottom of the pan. Bring to a gentle simmer, then stir in the chicken stock. Return the browned chicken pieces and most of the cooked bacon (reserve a little for garnish) to the casserole.
Add the bay leaves and thyme sprigs. Bring the liquid back to a gentle simmer, then reduce the heat to low, cover the casserole with a lid, and let it gently braise for 1 hour to 1 hour 15 minutes, or until the chicken is wonderfully tender and cooked through.
Once cooked, remove the bay leaves and thyme sprigs. Taste and adjust seasoning if necessary. If the sauce is a little thin for your liking, you can remove the chicken, bring the sauce to a rolling boil, and reduce it slightly.
Serve hot, garnished with the remaining crispy bacon and a generous sprinkle of fresh chopped parsley. It's truly a dish to be savoured!
For the very best flavour, I often find it's even better if made the day before and gently reheated.

Perfect Substitutions

Chicken pieces: While bone-in, skin-on pieces are best for flavour, you can use boneless chicken thighs, but reduce the cooking time slightly to prevent them from drying out.
Red wine: If you prefer not to use alcohol, you can substitute the red wine with an equal amount of good quality non-alcoholic red wine or extra chicken stock, adding a tablespoon of red wine vinegar for acidity. The flavour will be slightly different but still delicious.
Bacon: Pancetta can be used in place of smoked streaky bacon for a slightly milder flavour.
Mushrooms: Cremini (baby bella) mushrooms are a lovely alternative to button mushrooms, offering a deeper earthy flavour.

Serving Suggestions

Coq Au Vin is a rich and satisfying dish that pairs beautifully with simple accompaniments. Creamy mashed potatoes are an absolute classic, perfect for soaking up every drop of that glorious sauce. A crisp green salad with a light vinaigrette or some steamed green beans would provide a lovely freshness to balance the richness. And of course, a warm, crusty baguette for dipping is simply divine! If you enjoyed this, you might also love our Creamy Chicken Korma: A Gentle & Aromatic Delight and Classic Creamy Fish Pie with a Golden Potato Topping.

How to Store \u0026 Reheat

This Coq Au Vin stores beautifully. Once completely cooled, transfer it to an airtight container and refrigerate for up to 3 days. To reheat, gently warm it on the hob over a low heat, stirring occasionally, until piping hot all the way through. You may need to add a splash of chicken stock or water if the sauce has thickened too much. This dish also freezes wonderfully. Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating as above.

Mary's Secrets to Success

My secret to a truly outstanding Coq Au Vin lies in a few simple steps. Firstly, don't rush the browning of the chicken and bacon – those lovely caramelised bits add immense flavour to your sauce. Secondly, always use a good quality red wine; if you wouldn't drink it, don't cook with it! And finally, allow the dish to simmer gently and patiently; the magic happens when those flavours have time to truly develop. A slow, gentle simmer is the key to wonderfully tender chicken and a rich, unctuous sauce. And remember, it's often even better the next day!

Frequently Asked Questions

What kind of red wine is best for Coq Au Vin?

For Coq Au Vin, a dry, medium-bodied red wine is ideal. A Burgundy is traditional, but a good quality Pinot Noir, Merlot, or even a Côtes du Rhône would work splendidly. The key is to use a wine you would happily drink yourself, as its flavour will truly shine through in the sauce.

Can I make Coq Au Vin without alcohol?

You certainly can! While the wine adds a unique depth, you can substitute it with an equal amount of good quality chicken stock. To help mimic the acidity and complexity, I'd suggest adding a tablespoon of red wine vinegar or balsamic vinegar along with the stock. The flavour will be slightly different, but still a wonderfully comforting chicken stew.

My sauce isn't thickening enough, what should I do?

If your sauce is a little thinner than you'd like, don't fret! You can carefully remove the chicken pieces, bring the sauce to a vigorous simmer, and let it reduce for 5-10 minutes until it reaches your desired consistency. Alternatively, you can mix a teaspoon of cornflour with a tablespoon of cold water, stir it into the simmering sauce, and cook for a minute or two until it thickens.

Can I use chicken breast instead of bone-in pieces?

While traditional Coq Au Vin truly benefits from bone-in, skin-on chicken pieces for their flavour and succulence, you can use boneless chicken breast if you prefer. However, I'd recommend adding them towards the end of the cooking time, perhaps the last 20-30 minutes, to prevent them from becoming dry and stringy. They won't need the full braising time.

Is Coq Au Vin a good dish to make ahead?

Oh, absolutely! Coq Au Vin is one of those marvellous dishes that often tastes even better the next day. The flavours have more time to meld and deepen, making it a perfect choice for entertaining, as you can prepare it well in advance. Simply cool it completely, store it in the refrigerator, and gently reheat when you're ready to serve.