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Coq au Vin Recipe a French Classic

  • Coq au Vin Recipe

  • Serves 4

    20 mins prep time

    1 hour 30 mins cook time


    recipe courtesy of our friends at ukshallot.com

     

    This Coq au Vin Recipe is a timeless French dish that beautifully showcases the art of slow cooking and the magic of simple ingredients coming together. Traditionally prepared by braising chicken in red wine, this classic recipe is known for its deep, rich flavours and comforting, home-style appeal. It’s a dish that has been enjoyed for generations, often associated with rustic countryside kitchens where meals are made with care, patience, and love.

    At the heart of the Coq au Vin Recipe is tender chicken, gently simmered until it becomes incredibly soft and infused with flavour. The red wine forms the base of the sauce, giving the dish its signature depth and complexity. As the chicken cooks, it absorbs the rich notes of the wine, along with the savoury goodness of ingredients like smoky bacon, earthy mushrooms, and sweet pearl onions. Garlic, fresh thyme, and bay leaves add aromatic layers that enhance every bite.

    One of the most appealing aspects of Coq au Vin is how the slow cooking process transforms the sauce into something truly special. Over time, it thickens into a silky, velvety consistency that coats the chicken perfectly. The result is a dish that feels both hearty and refined—ideal for a relaxed family dinner or an elegant gathering with friends.

    Coq au Vin is also wonderfully versatile when it comes to serving. It pairs beautifully with creamy mashed potatoes, buttery noodles, or crusty bread, all of which help soak up the delicious sauce. Adding a side of fresh vegetables or a crisp salad creates a balanced and satisfying meal.

    Whether you’re exploring French cuisine for the first time or revisiting a well-loved classic, Coq au Vin offers a warm, flavourful experience that brings comfort and a touch of sophistication to any table.


    Note - it is important that this dish is made with chicken on the bone. Ask your butcher to joint a chicken for you, or use thighs and drumsticks.

  • Ingredients

    You'll need

    • 1 chicken, jointed into 8 pieces
    • 2 tbsp olive oil
    • 20g butter
    • 20 shallots, peeled and left whole
    • 300g small button mushrooms
    • 150g pancetta, cut into lardons
    • 2 cloves garlic, peeled and crushed
    • 2 tbsp plain flour
    • 100ml cognac
    • 400ml red wine
    • 450ml chicken stock
    • 1 bay leaf
    • 1 sprig thyme
    • 2 tbsp parsley, finely chopped

  • Method

    1. Preheat the oven to 180C / 350F / Gas Mark 4.
    2. Heat half the oil and butter in a large casserole, and brown the chicken pieces well, ensuring the skin becomes crisp and brown. Set aside.
    3. Melt the remaining butter with the oil and add the shallots, mushrooms and pancetta. Cook for 10 minutes until well browned, stirring regularly to ensure even browning. Add the garlic and cook for 2 minutes. Add the flour and cook for a further minute.
    4. In a separate pan bring the red wine to the boil and reduce by half. Pour the cognac into a jug and light carefully with a long match. Pour into the casserole and shake the pan until the flames subside.
    5. Add the reduced red wine and chicken stock, return the chicken pieces to the pan, and add the bay leaf and thyme.
    6. Cover the casserole and cook in the preheated oven for one hour.
    7. Serve garnished with the parsley, with plain boiled potatoes.
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