Coq au vin

A French classic dish of tender chicken pieces braised in white wine with bacon, mushrooms, and aromatic vegetables. The recipe takes about 2 hours to prepare and cook, requiring moderate culinary skills. The result is a rich, comforting meal with complex flavours, perfect for a special dinner or a weekend feast.

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4–6

By Marcus Wareing
From Saturday Kitchen



Nutri-Score C
This dish contains a balance of proteins from chicken and vegetables, but also includes higher fat content from duck fat and bacon. The addition of white wine adds to the calorie content. Enjoy in moderation as part of a balanced diet.


Equipment

  • Large frying pan
  • Ovenproof casserole dish
  • Baking tray
  • Small bowl

Ingredients

For the coq au vin

  • Duck fat or butter: 4 tbsp
  • Celery sticks: 2, quartered
  • Onion: 1, chopped
  • Carrots: 2, chopped
  • Garlic cloves: 4, finely grated
  • Plain flour: 4 tbsp
  • Whole large chicken: 1, jointed into 8 pieces, skin on bone in
  • Smoked streaky bacon: 250g/9oz, cut into 1cm/½in lardons
  • Button mushrooms: 250g/9oz, halved if too large
  • Shallots: 200g/7oz, halved
  • Brandy: 2 tbsp
  • Bay leaf: 3
  • Fresh thyme: ½ bunch
  • White wine: 750ml bottle
  • Chicken stock: 500ml/18fl oz, good-quality
  • Cornflour: 2 tsp (optional)
  • Fresh flatleaf parsley: ½ bunch, leaves chopped
  • Table salt: ½ tsp
  • Freshly ground black pepper: ½ tsp

For the honeyed carrots

  • Carrots: 500g/1lb 2oz, heritage if possible, halved lengthways
  • Cumin seeds: 1 tsp, toasted
  • Olive oil: 2 tbsp
  • Honey: 2 tbsp
  • Dijon mustard: 1 tsp
  • White wine vinegar: 1 tbsp
  • Extra virgin olive oil: 50ml/2fl oz
  • Hazelnuts: 20g/¾oz
  • Crème fraîche: 200g/7oz
  • Fresh chopped mixed soft herbs: handful (such as mint, chives, parsley or oregano)
  • Sea salt and freshly ground black pepper: to taste

Method

Prepare the Coq au Vin

  • Preheat the oven to 180C/160C Fan/Gas 4.
  • In a large frying pan, sauté celery, onion, and carrots in 2 tbsp duck fat for 10 minutes.
  • Add garlic and fry for 1-2 minutes more. Transfer to a casserole dish.
  • Dust chicken pieces with seasoned flour.
  • Brown chicken in remaining duck fat, then add to casserole dish.
  • Fry bacon, mushrooms, and shallots until browned, then add to casserole.
  • Deglaze pan with brandy and pour over ingredients in casserole.

Cook the Coq au Vin

  • Add wine, herbs, and bring to a boil. Simmer for 15 minutes.
  • Add chicken stock and simmer for another 15 minutes.
  • Cover and bake for 40-50 minutes until chicken is cooked through.
  • Optional: Thicken sauce with cornflour mixture if desired.
  • Stir in parsley before serving.

Prepare the Honeyed Carrots

  • Preheat oven to 200C/180C Fan/Gas 6.
  • Toss carrots with cumin seeds, olive oil, and honey on a baking tray.
  • Roast for 30 minutes, turning occasionally.
  • Make dressing by mixing mustard, vinegar, and extra virgin olive oil.
  • Toast and chop hazelnuts.

Serve the Dish

  • Spread crème fraîche on a platter and top with roasted carrots.
  • Drizzle with dressing and sprinkle with hazelnuts and herbs.
  • Serve alongside the coq au vin.

Nutri-score Health Check

This dish has been rated as C: Moderately healthy. The score considers the protein-rich chicken and vegetable content, balanced against the higher fat content from duck fat and bacon. The white wine adds to the calorie content, while the vegetables provide essential nutrients. The cooking method (braising) helps retain nutrients. This score has been automatically calculated from the ingredients in the recipe and is only a guide.


Recipe FAQ

Can I use red wine instead of white for this coq au vin?
Yes, traditionally coq au vin is made with red wine, but this variation uses white for a lighter flavour.

Is it necessary to use duck fat?
No, you can substitute with butter or olive oil, though duck fat adds rich flavour.

Can I make this dish ahead of time?
Yes, coq au vin often tastes better the next day as flavours develop.

What can I serve with coq au vin besides the honeyed carrots?
Mashed potatoes, crusty bread, or buttered noodles are excellent accompaniments.

Can I use boneless chicken pieces?
While possible, bone-in pieces add more flavor and prevent the meat from drying out.

Is there a non-alcoholic substitute for the wine?
You can use additional chicken stock with a splash of white wine vinegar for acidity.

How long can I store leftovers?
Refrigerate leftovers for up to 3 days or freeze for up to 3 months.

Can I make this in a slow cooker?
Yes, brown the ingredients first, then cook on low for 6-8 hours.

What type of white wine is best for this recipe?
A dry white wine like Chardonnay or Sauvignon Blanc works well.

Can I omit the bacon for a lighter version?
Yes, though it adds significant flavour. Consider using turkey bacon as a leaner option.

Is this dish gluten-free?
No, but you can substitute the flour with a gluten-free alternative for thickening.

Can I use dried herbs instead of fresh?
Yes, but use about 1/3 of the amount as dried herbs are more potent.

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