Coq au vin in a rectangular serving dish with spoon

Coq au vin

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(25 ratings)

Prep: 25 mins Cook: 1 hr, 20 mins

More effort

Serves 6

We've made this classic French chicken casserole a little lighter than the traditional version, but it 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 shallots, peeled



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

  • 2 free-range chicken legs (460g), skin removed
  • 4 free-range chicken thighs with bone and skin (650g), skin removed
  • 2 free-range, skinless, boneless chicken breasts (280g)
  • 3 garlic cloves, 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 olive oil in a large, heavy-based saucepan or flameproof dish. Tip in 3 trimmed and chopped smoked back bacon rashers and fry until crisp. Remove and drain on kitchen paper.

  2. Add 12 peeled 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.

  3. Take 2 chicken legs, 4 chicken thighs and 2 boneless chicken breasts, all with skin removed and pat dry with kitchen paper.

  4. Pour ½ tbsp olive 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.

  5. Scatter in 3 finely chopped garlic cloves and fry briefly, then, with the heat medium-high, pour in 3 tbsp 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.

  6. Return the chicken legs and thighs to the pan along with any juices, then pour in a little of 600ml red wine, stirring the bottom of the pan again.

  7. Stir in the rest of the wine, 150ml good-quality chicken stock and 2 tsp tomato purée. Drop in 3 thyme sprigs, 2 rosemary sprigs and 2 bay leaves to make a bouquet garni, season with pepper and a pinch of salt, then return the bacon and shallots to the pan.

  8. Cover, lower the heat to a gentle simmer, add the chicken breasts and cook for 50 mins - 1hr.

  9. Just before ready to serve, heat 1 ½ tbsp olive oil in a large non-stick frying pan. Add 250g chestnut mushrooms, halved if large, and fry over a high heat for a few mins until golden. Remove and keep warm.

  10. Lift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish. Remove the bouquet garni.

  11. To make the thickener, mix 2 tbsp plain flour, 1 ½ tsp olive oil and 1 tsp softened butter in a small bowl using the back of a teaspoon.

  12. 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.

  13. Scatter the mushrooms over the chicken, then pour over the wine sauce. Garnish with a handful of chopped flat-leaf parsley.

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Comments, questions and tips

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3rd Mar, 2018
Really delicious. Would recommend keeping the skins after removing and serving them crispy on top.
11th Feb, 2018
Absolutely delicious! Used thigh boneless and skinless fillets & divided the recipe by 3 to serve two which worked well. The tip for thickening the sauce at the end will definitely come in useful for other casserole dishes.
5th Nov, 2017
Followed it very closely, except added carrots when adding the garlic & only used chick thighs & drumsticks. Came out perfectly with lots of delicious sauce! Served with mashed potatoes. Everyone around the table was impressed. I couldn't believe how easy it was to make this classic dish.
22nd Apr, 2017
Full of flavour - 10 out of 10! I did use less chicken than the recipe called for. Added more garlic and and extra sprig of rosemary and thyme - just because! Fed 4 adults with leftovers for lunch! Perfect!
8th Dec, 2016
This was really delicious and I look forward to making it again. I didn't have any rosemary or brandy so I left those out. I didn't have shallots so I used onion. I hate the texture of mushrooms so I chopped them very finely and sauteed them with the onion, then left them to cook in the sauce. The dish was still lovely.
30th Oct, 2016
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.
3rd Feb, 2015
Loved it...
11th Sep, 2014
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.
11th Jan, 2014
This is a lovely dish with great flavour. Was easy to make and went down really well with the family.
26th May, 2013
Made this for a dinner party, went down really well, very tasty & easy to make.


Carole Mcgillivray
15th Feb, 2017
I want to make this for a dinner party. Can I make it a day in advance, let it go cold then re heat it the following day or would the chicken get dry ? ? (I'm going to use skinless and boneless chicken thighs) and if I can re-heat the next day, how long for ?
goodfoodteam's picture
18th Feb, 2017
You can make this the day before. We'd suggest making and assembling it, then reheating on the hob or in the oven until piping hot. Don't over-stir or the chicken may start to fall apart. Scatter the parsley at the end.
24th Mar, 2016
Hi 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
20th May, 2016
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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