Coq au vin

Easy coq au vin

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(16 ratings)

Prep: 35 mins Cook: 1 hr, 50 mins


Gordon Ramsay adds his personal touch and expertise to create the perfect coq au vin

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal994
  • fat63g
  • saturates17g
  • carbs12g
  • sugars10g
  • fibre5g
  • protein66g
  • salt3.75g


  • 1 x 1.3kg organic chicken, jointed into 8 (see steps and method)



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

  • 5 tbsp plain flour
  • 75ml 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 smoked streaky bacon, cut in pieces
  • 1 onion, chopped



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

  • 2 carrots, peeled and roughly chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 leeks, trimmed, washed and roughly chopped



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 250g shallot, peeled, but left whole



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

  • 2 sprigs fresh rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 2 sprigs fresh thyme


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

  • 2 bay leaves
  • 100ml cognac
  • 1 bottle red wine, preferably from Burgundy
  • 100ml chicken stock (preferably homemade (see Know-how below)
  • 250g fresh cep mushroom or large chestnut mushrooms, trimmed and thickly sliced



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…


  1. Joint the chicken (for pictures of jointing, click on step by step link above or read the instructions below. Alternatively, ask the butcher to do it for you).

  2. JOINTING THE CHICKEN: Pull out the wing joints and cut off the wing tip. Using a small knife, cut around the skin and flesh on the lower wing joint through to the bone, then scrape back the flesh. Using a heavier large knife, smash through the bone halfway along and detach. Repeat on the other side.

  3. Detach the scaly leg bone at the drumstick with a hefty thump of the large knife. Slash through skin where the thigh joins the body and pull leg firmly from socket to dislocate the thigh bone. Press down and pull to expose the 'oyster' muscle underneath the bird. Slice the thigh away from the back of the body.

  4. Lay the whole leg joint out on the board, find the mid-point socket joint and simply cut straight through it for neat thigh and leg joints. Repeat on the other side.

  5. Cut through the skin and flesh halfway along to the drumstick and scrape back the flesh, then smash through the bone.

  6. Using poultry scissors or heavy kitchen scissors, cut away the back half of the breast carcass, to leave a 'crown' of chicken breast and wing joint. Cut through the top of the crown to divide in half for two chicken breasts.

  7. Lay each breast joint on the board, then cut in half again at right angles so you have one portion with a wing joint and one without. You should now have eight neat, joints of chicken.

  8. Put the flour into a bowl with some salt and pepper, then toss in the chicken, shaking off the excess. Place the chicken on a plate and season again.

  9. Heat 4 tbsp of oil in a large shallow pan and brown the chicken joints. (Do this in batches if your pan is not large enough, adding extra oil if necessary.) Tip the bacon into the pan along with the chicken, stirring until lightly browned and crisp. Using tongs, remove the chicken to a plate.

  10. Add all the vegetables and herbs to the bacon with a splash more oil, if necessary, then cook for about 5 mins, stirring once or twice. Pour in the Cognac and bubble up, scraping the pan to deglaze, for 2-3 mins. Then pour in all the wine and bring to the boil.

  11. Tip in the chicken joints; press into the pan so they are immersed in liquid and cook, uncovered, for 10 mins, until the wine has reduced by half. Pour in the stock, return to a simmer, season and cook, uncovered, for 1 hr until the liquid has reduced by half and the chicken is tender. Set aside for 10 mins before serving.

  12. Heat another 4 tbsp oil in a large frying pan and, when hot, fry the mushrooms for about 8 mins, seasoning well and stirring frequently until nicely browned. Remove and drain on kitchen paper. Serve the chicken in bowls with vegetables and sauce spooned over, and top with the mushrooms.

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Comments, questions and tips

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28th Apr, 2013
Didn't look like the picture at all but it was delicious!
14th Jan, 2013
How many does this serve? I cannot see a plate count.
4th Dec, 2012
The best coq au vin i have ever tried !!! Chicken was tender and the taste amazing ! will definitely do this over and over again
wolf52's picture
24th Oct, 2012
Made this last week with chicken breast (no bones), didn't have shallots or leeks either, but it was just gorgeous - fab recipe, went down very well even the in-laws loved it! Have now been asked to make more for the rest of the extended family!! Excellent receipe Gordon. Thanks.
24th May, 2012
Amazing recipe. I avoided the prep time by buying whole legs joints followed step 4 only... much quicker. I used a good burgundy, but substituted brandy instead of having to buy a whole bottle of cognac. I also fried brown mushrooms in truffle oil which gave a great a wonderful accent without overpowering the dish. Will definitely cook this again... so simple, but so tasty!
8th Dec, 2011
Pick good wine for this recipe, it really does make a difference. I was a bit disappointed with the taste of the sauce in my coq au vin, but I must admit I skimped on the quality of the wine under the false impression that it makes no difference. Having said that, tonight one of my guests was a French man and only praise was given! Still, I won't risk it again. Also I would agree with the above comment about the jointing, it took me a long time because I'm not used to it. Overall though, a very satisfying dish.
13th Nov, 2011
Just ate this and it was lovely... But for the beginner chefs amongst you, beware about the 35 minute preparation time given on the recipe. I would say 1hr30 to 2 hours if you have not jointed a chicken before! When it all comes together, though, I am sure your guests will be happy with it. Mash with skins on added to the rustic french feel.
29th May, 2011
I made this dish today for the first time. I used a whole chicken and 4 more drumsticks as I had 7 guests. It turned out amazing. Everything turned out super soft, tender and sweet. The chicken did come out a bit darker than the picture, but it still tasted superb. I used the carcasses of the chicken after I joint it to make the stock, just with some salt and thyme. The stock turned out super delicious! I also cooked the chicken for only 30 minutes after adding the vegetables and wine, then left it to cool, put it in the fridge so the chicken can soak up even more of the delicious goodness of everything overnight, then on the day of serving, heat it up, simmer it for 15 more minutes then thickened it. Served with thick slices of bread and rocket salad. Highly recommend it for any occasion!
14th Jul, 2010
Cooked this dish using chicken thighs other than that I followed the ingredients and recipe as instructed, absolutely fantastic dish, extremely tasty and will certainly be cooking this again.
didichick's picture
4th Oct, 2009
Delicious! Just chopped up the chicken any old way (instructions demanded too much concentration and time for an afternoon after the night before!). Served six. Didn't have shallots so just used more onions. Was great! Will definitely be doing this again.


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