Coq Au Vin

Ingredients

• 30 mlolive oil
• 113 gdiced bacon
• 8 pieces (4 drumsticks and 4 thighs), skin-on and bone-inchicken
• 2 teaspoons, plus extra for seasoningsalt
• ½–1 teaspoon, plus extra for seasoningcracked pepper
• 1, dicedonion
• 227 g, cut into 2.5 cm piecescarrots
• 4 cloves, mincedgarlic
• 60 mlbrandy (optional)
• 350 mlred wine (Burgundy, Pinot Noir or Shiraz)
• 300 mllow-sodium chicken stock or broth
• 5 sprigsthyme
• 42 g, at room temperature and dividedunsalted butter
• 1½ tablespoonsplain flour
• 227 gfrozen pearl onions
• 227 g, thickly slicedcremini mushrooms
• 2 tablespoonsfresh parsley, to garnish (optional)

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C.

2. 2

   Cook the bacon

   Warm the olive oil in a large pot or Dutch oven over medium heat. Add the bacon and cook for about 8–10 minutes, until crisp. Lift it out with a slotted spoon and transfer it to a plate.

3. 3

   Season the chicken

   Pat the chicken dry with kitchen paper, then season it with salt and pepper.

4. 4

   Brown the chicken

   Working in batches of two, sear the chicken in the bacon fat, placing the thighs skin-side down. Cook for about 5 minutes on each side, until the skin is rendered, crisp and browned. Transfer the chicken to the plate with the bacon and set aside.

5. 5

   Soften the vegetables

   Add the diced onion, carrots, salt and pepper to the pot. Cook over medium heat for 5 minutes, stirring occasionally, until the onion is translucent and lightly browned. Add the garlic and cook for about 1 minute, until fragrant.

6. 6

   Braise the chicken

   Pour in the brandy, wine and chicken stock, then stir to combine. Add the thyme, bacon, chicken and any juices from the plate. Bring to a simmer, cover with a lid or foil, and transfer to the oven for 20–30 minutes, until the chicken is cooked through and no longer pink in the middle.

7. 7

   Brown the mushrooms

   While the chicken cooks, melt 2 tablespoons of butter in a pan over medium heat. Cook the mushrooms for 8–10 minutes, until soft and browned, then set aside.

8. 8

   Thicken and serve

   Take the casserole out of the oven and put it on the hob. Mash the remaining butter with the flour and stir the mixture into the casserole, letting the heat work out any lumps. Add the pearl onions, bring the casserole to a simmer and cook for a further 10 minutes, until the sauce has thickened. Adjust the seasoning if you like, garnish with parsley and extra thyme leaves, and serve at once over mashed potatoes.

What is coq au vin?

Coq au vin means “rooster in wine” and is a classic French braise in which poultry cooks slowly with wine and aromatics. This version uses chicken pieces, bacon, carrots and thyme for a satisfying one-pot take on the dish.

The method builds flavour in stages: bacon and browned chicken leave savoury drippings, while wine and stock form the base of the sauce. Pearl onions and mushrooms add sweetness and an earthy note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 584 calories, 36g protein, 15g carbs, 35g fat.

The chicken and bacon contribute much of the protein and fat, while the wine, carrots, onions and flour provide most of the carbohydrates. Serve a moderate scoop of mashed potato alongside a generous helping of vegetables to balance the plate.

Choose the wine

Wine: Burgundy and Pinot Noir are traditional-style choices, while Shiraz gives the sauce a bolder flavour. Choose a wine you would be happy to drink; its character carries through into the braising liquid.

Brandy: A small splash is optional and adds another layer of flavour. If you leave it out, continue with the wine and stock as written.

Brown in batches

Bacon first: Give the diced bacon time to crisp before lifting it out, leaving its fat in the pot to brown the chicken and vegetables.

Chicken next: Dry the pieces well and sear them in batches of two so they brown rather than steam. Set them skin-side down first to render and crisp the skin.

Check the braise

Oven time: The recipe gives a 20–30-minute window, so check the chicken towards the earlier end. The pieces should be cooked through and no longer pink in the middle.

Sauce texture: After adding the butter-and-flour mixture and pearl onions, simmer for a further 10 minutes. The sauce should thicken enough to coat the chicken.

Mind the mushrooms

Cook the sliced mushrooms separately for 8–10 minutes, until soft and browned. This helps them take on colour rather than release moisture into the casserole.

The written method says to set the mushrooms aside but does not specify when to add them back. For a complete dish, stir them into the casserole before serving.

Serve it with

Mashed potatoes are the suggested accompaniment and soak up the wine-rich sauce. For another option, serve with cauliflower as described in the recipe introduction.

A simple green vegetable or salad can add a fresh contrast to the rich chicken, bacon and butter.

Recipe notes & tips

• Pat the chicken thoroughly dry before seasoning to help the skin brown.
• Keep the chicken batches small so the pieces have room to sear.
• Use a large oven-safe pot with a close-fitting lid, or cover the pot tightly with foil.
• Check the chicken after 20 minutes in the oven, as pieces can vary in size.
• Stir the butter and flour together thoroughly before adding them to the casserole to limit lumps.
• Brown the mushrooms in a separate pan as directed for a deeper, more concentrated flavour.

Variations

• Skip the brandy: Leave it out and use the wine and stock as listed.
• Change the wine: Use Burgundy, Pinot Noir or Shiraz for different wine flavours.
• Add the mushrooms: Stir the browned mushrooms into the casserole just before serving.
• Serve with cauliflower: Replace the suggested mashed potatoes with buttered cauliflower.
• Use extra herbs: Garnish with additional thyme leaves alongside the parsley.

Common mistakes to avoid

• Crowding the chicken: It can steam instead of brown; sear only two pieces at a time.
• Wet chicken skin: It browns less effectively; pat the pieces dry before seasoning.
• Skipping the simmer: Put the covered casserole in the oven only once the liquid has reached a simmer.
• Adding flour dry: It may form lumps; mash it with the remaining butter before stirring it in.
• Overcooking the mushrooms: They can lose their browned texture; stop when they are soft and coloured.
• Forgetting the set-aside mushrooms: The method does not say when to return them; stir them into the casserole before serving.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a covered pan until piping hot throughout, adding a splash of stock or water if the sauce has thickened too much.

Frequently asked questions