Classic Coq au Vin

Ingredients

• 2 Tbsp (30 ml)butter
• 1 Tbsp (15 ml)sunflower oil
• 8free-range chicken drumsticks and/or thighs
• 12baby onions, peeled
• 250–300 gsmoked pork rashers or streaky bacon, diced
• 250 gPortabellini mushrooms, quartered
• 3 Tbsp (45 ml)cake flour
• 1 C (250 ml)red wine
• 3/4 C (180 ml)prepared chicken stock
• 3 Tbsp (45 ml)port or sherry
• 2 clovesgarlic, chopped
• 2 Tbsp (30 ml)tomato paste
• 1 tsp (5 ml)dried thyme
• 3bay leaves
• to tastesalt and freshly milled black pepper
• 1 handfulflat-leaf parsley, chopped

Instructions

1. 1

   Brown the chicken

   Heat the butter and sunflower oil in a large, heavy-based pot. Brown the chicken, then lift it out and set it aside. Pour off some of the excess cooking oil.

2. 2

   Build the sauce

   Use the reserved oil to sauté the onions and smoked pork rashers until the onions start to brown. Add the mushrooms and cook for 5 minutes more. Stir in the flour, then add the remaining ingredients except the parsley. Bring to the boil and return the chicken to the pot. Cover and simmer gently for 45 minutes. Add the parsley and heat through for a minute or two.

3. 3

   Serve the chicken

   Serve with creamy mashed potatoes.

What is coq au vin?

Coq au vin is a French chicken dish cooked with wine and savoury additions such as bacon, onions and mushrooms. Its name means “rooster in wine”, reflecting its rustic roots as a slow-cooked dish.

This version uses chicken drumsticks and/or thighs, which suit a covered simmer. Bacon, tomato paste and herbs build a robust sauce, while a little port or sherry adds another layer of flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 790 calories, 55g protein, 20g carbs, 49g fat.

The chicken and bacon provide most of the protein, while the butter, oil and bacon contribute much of the fat. The flour, onions and wine add carbohydrates, and mashed potatoes served alongside add more. Pair a moderate portion with green vegetables, or serve it over a smaller amount of mash.

The ingredients that build flavour

Browned chicken: searing the pieces first adds colour and leaves tasty browned bits in the pot. Set the chicken aside while the other ingredients cook.

Bacon and onions: these are sautéed in the reserved cooking oil until the onions begin to brown. The bacon brings smoky, savoury notes to the sauce.

Wine and stock: red wine, chicken stock and port or sherry form the cooking liquid. Garlic, tomato paste, thyme and bay leaves season it as the chicken simmers.

Getting a good sear

Give the chicken room in the pot so it can brown rather than steam. If the pieces do not fit comfortably in one layer, brown them in batches.

Once the chicken comes out, pour off only some of the excess oil as directed. Keep enough in the pot to sauté the onions and bacon without letting them stick.

Simmering for tender chicken

After the liquid comes to the boil, return the chicken and cover the pot. Keep the heat low enough for a gentle simmer during the 45-minute cook.

The chicken should be tender when the simmer is finished. Avoid a vigorous boil, which can make the sauce reduce too quickly and cook the meat unevenly.

A sauce with body

Stir the flour into the sautéed ingredients before adding the wine and stock. This helps it disperse through the liquid instead of forming lumps.

Once the liquid is added, scrape the base of the pot as you stir to loosen any browned bits. Add the parsley near the end so it heats through without simmering for the full cooking time.

What to serve alongside

Creamy mashed potatoes are the suggested accompaniment and make a good base for the wine-rich sauce. Spoon the chicken and mushrooms over the mash so the sauce is easy to catch.

For a lighter-feeling plate, serve a smaller portion of mash with a green vegetable or a simple salad alongside.

Recipe notes & tips

• Pat the chicken dry before browning to help it colour in the pot.
• Brown the chicken in batches if the pot is crowded.
• Pour off excess oil carefully while keeping some in the pot for sautéing.
• Stir the flour in thoroughly before adding the liquids.
• Keep the covered simmer gentle for the full 45 minutes.
• Add the parsley at the end and heat it through briefly.

Variations

• Use thighs: choose all chicken thighs if you prefer similarly sized pieces.
• Choose streaky bacon: use the listed streaky bacon in place of smoked pork rashers.
• Swap the fortified wine: use port or sherry, as listed, to vary the sauce's flavour.
• Add extra mushrooms: increase the mushrooms for a more mushroom-forward pot.
• Serve with bread: offer crusty bread alongside to mop up the sauce.

Common mistakes to avoid

• Crowding the pot: the chicken may steam instead of brown; sear it in batches.
• Pouring off all the oil: the onions and bacon may stick; leave some reserved oil in the pot.
• Adding flour unevenly: lumps can form in the sauce; stir it through before pouring in the liquids.
• Boiling too hard: the sauce can reduce too quickly; lower the heat to a gentle simmer.
• Cooking parsley for the full simmer: its fresh flavour can fade; add it near the end.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a covered pan until piping hot throughout, loosening the sauce with a splash of stock or water if needed.

Frequently asked questions