Coq au vin with garlic croissant puffs

Coq au vin with garlic croissant puffs

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 25 mins Cook: 55 mins


Serves 6
This classic chicken casserole is brought up to date with clever snail-shaped swirls packed with garlic butter

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal521
  • fat26g
  • saturates11g
  • carbs27g
  • sugars8g
  • fibre4g
  • protein33g
  • salt2.2g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 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 medium onions, each cut into 6 or 8 wedges



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic cloves, sliced
  • 200g pack baby button mushroom
  • 200g pack smoked lardon
  • 12 skinless chicken thigh fillets, each cut into 3



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 400ml red wine, such as Merlot
  • 300ml chicken stock
  • 1 tbsp brandy (optional)



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

  • 2 tbsp tomato purée
  • 2 bay leaves
  • large thyme sprig
  • 1 tbsp soft butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 tbsp plain flour

For the garlic croissant puffs

  • 25g soft butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 garlic cloves, finely crushed
  • 2 tbsp chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 tsp fresh thyme leaves


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

  • 250g pack croissant dough


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
23rd Dec, 2016
LOVE this recipe. I've made it every Christmas since it appeared in the magazine and also for a few dinner parties and everyone always enjoys it. Top tip though, make extra croissant puffs because they fly off the plate!!
18th Nov, 2015
Easy to follow recipe, tasted and looked really good. The next time I make this I think I'm going to use puff pastry instead as the suggested ready rolled croissant dough as the puffs were a little too sweet for my liking.
25th Mar, 2015
Easy and delicious
5th Jan, 2014
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!
24th Nov, 2013
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?
23rd Dec, 2016
I always cook them separately and then put a few on top of the serving dish when I take it to the table.
15th May, 2014
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.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?