Coq au Vin Chicken in Red Wine

Coq au vin is a classic French dish, chicken braised in red wine with bacon & mushrooms, my version uses legs & is the perfect size for two.

The chicken legs are marinated in a reduced wine and herb mixture which turns the flavour all the way up to 11, you’ll love this delicious hearty classic!

Chicken Braised in Red Wine

It does seem incredibly fashionable to scoff at the standing of French food in culinary circles.

However, when simple rustic peasant dishes like this, Daube of Beef or Beef Bourguignon and of course the classic coq au vin, it does seem a little churlish.

Like almost all of my recipes, it is scaled back to feed just two people. But it loses none of its character and most importantly flavour.

The chicken legs are marinated in reduced red wine and herbs before being seared and then braised until falling off the bone tender.

The coq au vin sauce is thickened with a traditional mix of flour and butter, then finished with bacon, shallots and mushrooms.

If you want something a little lighter you should check out my coq au vin blanc recipe. If a wine sauce is not your thing, check out my Basque chicken and chicken forestière recipes.

Frequently Asked Questions

What wine should I use to make coq au vin?

The red wine for this recipe wants to be something big and bold.

A Burgundy is traditional and is superb, if often a bit pricey, so go for something like a pinot noir or merlot.

Do I have to reduce the wine before marinating the chicken?

No there are many recipes that don’t do this, I picked it up from a Raymond Blanc article. If it’s good enough for him then I reckon it’s good enough for me!

Can I make coq au vin in advance?

Yes, it will sit in the fridge for a couple of days and like most stews, it is even better on day two!

Can I not use cornflour to thicken the sauce?

If you wish!

However, the combination of butter and flour is called beurre manie in French and it is a classic way to both enrich and thicken a stew.

Do I have to use chicken legs?

No, traditionally the whole bird is used to make coq au vin, however, this is a scaled back dish for two people.

As a result, I choose to use the chicken legs, they are both cheaper and taste “better” than the breast in this recipe.

Serving Suggestions

As far as I am concerned the very best thing to serve with coq au vin is a rich mash.

It is pictured here with mashed potato, but celeriac mash is awesome too. I’ve even served this with a cheesy polenta “porridge” and it works beautifully!

If you wanted some greens then throwing some tenderstem broccoli in the oven to roast whilst the chicken is finishing would be great.

Bread is another must-have option with coq au vin, I’d usually use some French baguette to mop up that sauce.

But garlic bread is also an option according to my wife… apparently, garlic bread is always an option!

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• Oven.
• 20cm or 8″ saucepan.
• 24cm or 10″ Dutch oven or oven-proof pan with a lid.
• 30cm or 12″ nonstick frying pan.
• Tupperware box or strong bag to marinate the chicken.
• Kitchen knife.
• Chopping board.
• Stirring, slotted and serving spoons.
• Whisk.
• Mixing bowl and a fork for mashing the beurre manie.
• Weighing scales and or measuring jug, cups and spoons.