Coq au vin

Easy coq au vin

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(15 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
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  • 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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21st Sep, 2009
Added a couple of large chopped tomatoes (and some garlic) and the sauce was a little thicker which was great for soaking up with some fresh baked bread. Very easy to make in one pot, and tasted great - lots of flavour. Agree with earlier comment though, much darker than picture, but definitely making again.
27th Aug, 2009
We did this in our slow cooker- worked perfectly and was so delicious! Almost effortless. Instead of mushrooms, we used parsnips, added some cubed Italian ham and some peas too, and used some sweet Greek red wine. Stunning! We ate every last bit- thinking of making it again next week!
6th Apr, 2009
does anyone know how many people the recipe serves?
19th Jan, 2009
it was my first time making this dish during xmas. everyone loved the dish. this is an easy recipe to follow with great results especially if you have never made this before.
2nd Sep, 2008
My mum cooked this for the whole family at the weekend - what a treat! She did only use a glass of wine however as she felt that a whole bottle would make it too strong for the younger ones and it was delicious! We finished our vegetables and started raiding the bread bin for baguette to soak up the juices! I am definitely cooking this soon!!!
10th Feb, 2008
Didn't look much like the picture (much more red / dark, because of the wine), but tasted fantastic - rich, delicious, smoky. Served with spring greens and crushed potatoes.


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