Coq au vin

Prep: 25 mins Cook: 1 hr, 20 mins

More effort

Serves 6
This classic French chicken casserole has been given a healthy makeover but still has a rich, deep flavour

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal420
  • fat13.2g
  • saturates3.2g
  • carbs7.3g
  • sugars1.7g
  • fibre1.3g
  • protein46.9g
  • salt1.4g
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  • 1½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 rashers (100g) dry-cured, smoked back bacon, fat trimmed, chopped
  • 12 small shallot, peeled



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 free-range chicken leg (460g), skin removed
  • 4 free-range chicken thigh with bone and skin (650g), skin removed
  • 2 free-range, skinless, boneless chicken breast (280g)
  • 3 garlic clove, finely chopped
  • 3 tbsp brandy or Cognac



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 600ml red wine
  • 150ml good-quality chicken stock
  • 2 tsp tomato purée
  • 3 thyme sprigs, 2 rosemary sprigs and 2 bay leaves, to make a bouquet garni


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • small handful chopped flat-leaf parsley, to garnish

For the mushrooms

  • 1½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g chestnut mushroom, halved if large

For the thickener

  • 2 tbsp plain flour
  • 1½ tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp softened butter


  1. Heat 1 tbsp of the oil in a large, heavy-based saucepan or flameproof dish. Tip in the bacon and fry until crisp. Remove and drain on kitchen paper. Add the shallots to the pan and fry, stirring or shaking the pan often, for 5-8 mins until well browned all over. Remove and set aside with the bacon.

  2. Pat the chicken pieces dry with kitchen paper. Pour the remaining oil into the pan, then fry half the chicken pieces, turning regularly, for 5-8 mins until well browned. Remove, then repeat with the remaining chicken. Remove and set aside.

  3. Scatter in the garlic and fry briefly, then, with the heat medium-high, pour in the brandy or Cognac, stirring the bottom of the pan to deglaze. The alcohol should sizzle and start to evaporate so there is not much left.

  4. Return the chicken legs and thighs to the pan along with any juices, then pour in a little of the wine, stirring the bottom of the pan again. Stir in the rest of the wine, the stock and tomato purée, drop in the bouquet garni, season with pepper and a pinch of salt, then return the bacon and shallots to the pan. Cover, lower the heat to a gentle simmer, add the chicken breasts and cook for 50 mins-1hr.

  5. Just before ready to serve, heat the oil for the mushrooms in a large non-stick frying pan. Add the mushrooms and fry over a high heat for a few mins until golden. Remove and keep warm.

  6. Lift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish. Remove the bouquet garni. To make the thickener, mix the flour, olive oil and butter in a small bowl using the back of a teaspoon. Bring the wine mixture to a gentle boil, then gradually drop in small pieces of the thickener, whisking each piece in using a wire whisk. Simmer for 1-2 mins. Scatter the mushrooms over the chicken, then pour over the wine sauce. Garnish with chopped parsley.

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Comments, questions and tips

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Comments (13)

thegreenlady's picture

Made this last week and it was so delicious, served with mash potatoes and greens.
Only difference I made was that as I had no bacon I used chorizo instead which gave it the most lovely smoked paprika taste that worked really well.

chelseadickenson's picture

Halfway through I realised I only had 200ml of wine but it didn't matter - it was still gorgeous! Also didn't use any brandy and it was still really, really delicious. Ingenious way of thickening the sauce - I will be using that trick again.

remehardiman1's picture

This is a lovely dish with great flavour. Was easy to make and went down really well with the family.

blondie50's picture

Made this for a dinner party, went down really well, very tasty & easy to make.

ianfew's picture

Cooked this for an evening dinner with close friends and did not disappoint, lovely dish. Went well with buttered new potatoes and fresh green beans. And of course washed down with some good plonk.

dianne383's picture

Delicious, didn't thicken the sauce. Halved the wine and brandy, and increased the stock for a less intense flavour. Great dish on second day if any left over!

dysfcuktional's picture

One of my absolute favourites - you can get away with using far less chicken than the recipe says and as I don't use brandy, I bung in any other booze to hand - so far I've used vermouth on one occasion, Jack Daniels on another and even dry sherry - still great! :D

jb5370's picture

Lovely rich sauce - didn't need to thicken mine for some reason!

rich1e's picture

Made this last night but omitted all the dairy for a lactose intolerant friend. Worked brilliantly and produced a rich tasting and glossy sauce. Will definitely be making it again!

millieted's picture

Brilliant recipe. Really easy and tasty

emmaleg's picture

I loved this recipe - it was ever so tasty and the sauce was lovely and glossy. It was an ingenious way of thickening the sauce - will definitely give that method a go with other casseroles.

jamillie's picture

tasty - lovely rich sauce!

Questions (2)

caz13077's picture


I am looking to make this for the weekend but ideally want to make tomorrow and freeze for Saturday - has anyone frozen this recipe and do i completely defrost and just re-heat in the oven?

goodfoodteam's picture

Yes you can freeze this in the thickened gravy. Defrost it completely then reheat it fully in the oven or in a pan, but be careful not to stir it too much or you will break up the chicken. Cook the mushrooms on the day for the best results.

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