Coq au Vin Recipe

Name: Coq au Vin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pieces of chicken with or without skin (skin=flavour); 10 to 12 shallots, skinned; 140 grams chopped mushrooms; 150 grams lardons or streaky bacon sliced; 1/2 bottle good red wine (plus a glass for the chef); 200 ml chicken stock; 1 bay leaf; 1 or more sprig thyme; 1 hand full chopped parsley; 1 splash olive oil for frying; 20 grams flour or cornflour (optional sauce thickener)

Servings: persons

4 pieces of chicken with or without skin (skin=flavour)
10 to 12 shallots, skinned
140 grams chopped mushrooms
150 grams lardons or streaky bacon sliced
1/2 bottle good red wine (plus a glass for the chef)
200 ml chicken stock
1 bay leaf
1 or more sprig thyme
1 hand full chopped parsley
1 splash olive oil for frying
20 grams flour or cornflour (optional sauce thickener)

1
Put the chicken joints, garlic and wine in a glass bowl and marinate for a few hours or overnight in the fridge.
2
When ready to cook , preheat oven to 350F, (180C for fan assisted or 160C, gas mark 4).
3
Remove the chicken from the marinade (keep the marinade for later).
4
Drip or pat chicken pieces dry.
5
If you so desire, you can dredge them in flour before frying.
6
Heat the oil in a large non-stick frying pan, add the shallots and sweat for 10 minutes until browned & slightly soft.
7
Transfer to a casserole or oven proof dish with a lid.
8
Then add the chicken to the same oily pan and brown it all over.
9
Add the browned chicken pieces to the casserole with the shallots.
10
Next, add the mushrooms & bacon to the pan and cook until browned.
11
Add these into the casserole.
12
Take the marinade, chicken (or veg) stock, the bay leaf and thyme & add to the pan.
13
Bring it to simmering point for a few minutes to melange the flavors.
14
Pour this over the ingredients in the casserole dish & cook covered in the oven for around an hour to an hour and 20 mins.
15
When it's cooked, remove from the oven.
16
You can either eat it like this, or for a thicker sauce, gently take the chicken and shallots out & leave covered to rest.
17
Wisk in the flour (or some cornflour) to the remaining sauce while it's simmering.
18
Once it has reduced slightly & thickened, return the chicken, shallots & juices.
19
Throw in the parsley, season to taste & serve!

732

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 pieces of chicken with or without skin (skin=flavour), 10 to 12 shallots, skinned, 140 grams chopped mushrooms, 150 grams lardons or streaky bacon sliced, and more.

Yes, Coq au Vin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coq au Vin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions