Coq au vin with garlic croissant puffs

Coq au vin with garlic croissant puffs

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(1 ratings)


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Cooking time

Prep: 25 mins Cook: 55 mins

Skill level



Serves 6

This classic chicken casserole is brought up to date with clever snail-shaped swirls packed with garlic butter

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving



  • 2 tbsp olive oil
  • 3 medium onions, each cut into 6 or 8 wedges
  • 4 garlic cloves, sliced
  • 200g pack baby button mushrooms
  • 200g pack smoked lardons
  • 12 skinless chicken thigh fillets, each cut into 3
  • 400ml red wine, such as Merlot
  • 300ml chicken stock
  • 1 tbsp brandy (optional)
  • 2 tbsp tomato purée
  • 2 bay leaves
  • large thyme sprig
  • 1 tbsp soft butter
  • 2 tbsp plain flour

For the garlic croissant puffs

  • 25g soft butter
  • 2 garlic cloves, finely crushed
  • 2 tbsp chopped parsley
  • 1 tsp fresh thyme leaves
  • 250g pack croissant dough

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  1. Heat the oil in a large flameproof casserole dish. Fry the onions, garlic, mushrooms and lardons together for a few mins. Add the chicken, stir briefly over the heat, then pour in the wine, stock, brandy (if using), and tomato purée. Stir in the bay leaves and thyme with seasoning.
  2. Bring the mixture to the boil, then cover the pan, turn down the heat and simmer for 40-45 mins until the chicken is tender but still holding its shape.
  3. Beat the butter with the flour to make a paste. Add to the pan and stir continuously until the flour mixture disappears. Leave to cool.
  4. To make the croissant puffs, beat the butter with the garlic and herbs. Unravel the croissant dough, press together the diagonal serrated lines to seal, then cut along the remaining serrated lines to make 3 rectangles. Spread the butter onto the rectangles, roll up and slice each one into 4 pieces. Turn each puff on its side and place on a baking tray. Press each spiral down slightly to flatten them.
  5. To freeze: Open-freeze the croissant puffs, then pack into a rigid container, interleaved with cling film to stop them sticking to each other. Bake from frozen on a baking tray at 200C/180C fan/gas 6 for 15 mins (if cooking straight away, bake for 10-12 mins). Pack the coq au vin into freezer bags. Use within 2 months. Thaw completely, then reheat in a pan until bubbling. Serve with seasonal veg.

Recipe from Good Food magazine, November 2013

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dalinosa2012's picture

I love this recipe! Made it for Christmas and it went down a storm. Easy to make for a larger number of people. Wouldn't change a thing!

beccas's picture

The recipe just kind of peters out at the end with the freezing instructions.... What do you do if you don't want to freeze it - do you cook the croissants on top of the chicken dish in the oven? cook them separately and then just place on top to serve?

Rosemary43's picture
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This tasted amazing and was so easy once everything was in the pot. I cooked mine in my very large wok with lid on. One tip I would give is to sit the butter and flour paste at the side of the pot to soften further before stirring in. Just put the garlic pastry swirls on their sides on a baking tray for 10-15 mins at 180 degrees C , before serving together with the coq au vin. You have to read the recipe carefully, the bit in brackets is the non-frozen-cook-right-away version. My teenage kids raved about it and it looked pretty enough and impressive enough to serve (with green beans) for a dinner party.