Coq au Vin Chicken in Red Wine
Coq au vin is a classic French dish, chicken braised in red wine with bacon and mushrooms; my version uses legs and is made 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, dijon chicken, chicken chasseur, poulet au vinaigre 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, Normandy chicken and chicken forestière recipes.
Frequently Asked Questions
What wine should I use to make coq au vin?
The red wine for this recipe should 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 chose to use the chicken legs, which 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.
- Hob/stovetop.
- Oven.
- 20cm or 8" saucepan.
- 24cm or 10" Dutch oven or oven-proof pan with a lid.
- 30cm or 12" nonstick frying pan.A
- Tupperware box or a 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.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Classic Coq au Vin Recipe Chicken Legs Braised in Red Wine
Ingredients
- 2 Chicken Legs
- 1 Bottle Red Wine 750ml
- 1 Medium Carrot 150g
- 2 Sprigs Fresh Thyme
- ½ teaspoon Black Peppercorns
- 2 Bay Leaves
- 1 Head Garlic
- ½ teaspoon Salt
- 2 tablespoon Olive Oil
- 175 ml Chicken Stock ¾ Cup
- 30 g Softened Butter 2 tablespoon
- 1 tablespoon Plain Flour
- 100 g Bacon Lardons 4oz
- 8-10 Shallots
- 150 g Small Chestnut Mushrooms 1½-2 Cups
Instructions
- Pour the wine into a 20cm or 8" saucepan and bring it to a boil, and then cook until it is reduced by half, which will take around 15 minutes, then allow to cool.
- Cut the carrots into rings at a 45° angle.
- Add the chicken legs to a bag or Tupperware box and add the carrots, thyme, black pepper and bay leaves. Then pour over the wine and allow the chicken to marinate, 4 hours minimum but up to 12 hours.
- Pour the chicken into a colander and allow it to sit for 15 minutes to allow the wine to drip through and dry the chicken a little. Then transfer the wine to a bowl, the carrots, thyme and bay to another bowl and dry the chicken thoroughly with kicthen paper.
- Cut the garlic in half across the cloves.
- Season the chicken with the salt.
- Heat a 24cm or 10" casserole or Dutch oven over a high heat, and when it is hot, add 1 tablespoon of the olive oil and brown the chicken on all sides, then remove and set aside.
- Add the carrots, thyme and bay from the marinade to the pan and cook for 2-3 minutes.
- Place the head of garlic, cut side down, in the pan and pour over the red wine and chicken stock, then bring the liquid to a boil.
- Add the chicken legs, cover with a lid and transfer to the oven and cook at 150°C or 300°F for 2 hours.
- Peel the shallots.
- Clean the mushrooms.
- Around 10-15 minutes before the chicken has been cooking for 2 hours, heat a 30cm or 12" nonstick frying pan over a medium-high heat and add the remaining tablespoon of olive oil.Fry the bacon in the pan and cook it for 2-3 minutes, stirring constantly
- Add the shallots and cook for 4-5 minutes, moving constantly until they begin to brown.
- Then throw in the mushrooms and cook for another 4-5 minutes tossing constantly, then set aside the pan.
- Place the butter in a bowl and mash it together with the flour.
- Remove the chicken from the oven and fish out the chicken legs and garlic with a slotted spoon, and whisk in the flour and butter mix until it is completely combined.
- Add the mushrooms, bacon and shallots, then return the chicken to the pan and slide it back into the oven for a final 15-20 minutes, this time without a lid.
I’m planning on making this dish and have made the Raymond Blanc recipe but a long time ago. Your recipe looks really good, however what do I do with the head of garlic after it’s all cooked, take it out and dispose of it with the herbs or squeeze the pulp out and mix it in?
Hi Wendy...
The garlic will usually fall from the papery shell when cooking and I usually leave them whole but you can mash them too, the long slow cooking time leaves them beautifully mellow.
I've added a note to the recipe to hopefully make that a little clearer 🙂
Enjoy
Brian
i have make a lot of coq au vin before but i have to say this recipe tasted amazing. the reduction of the wine and soaking make the main difference for me. thank you and happy new year
Thanks for taking the time to write to me, so glad you enjoyed your dinner 🙂
I love how rich this sauce sounds! I also agree that bacon does make everything better!! I would love to try this soon! Yummmyyyy!
I'm not quite sure how I've come to spend so many years in the kitchen without once making a Coq Au Vin. I mean really, it's clearly something one should do because this looks absolutely incredible! I was never much of a meat fan until I learned to cook a really slow cooked meat dish and that was it for me. They're my faves now. Thanks for the recipe!
WOW! This looks OUTRAGEOUS! Butter... wine... bacon...chicken... yes please. Talk about a delicious flavor combination. I can't wait to try this recipe.
I have to agree with you Brian, I often prefer the humble peasant dishes over the fancy ones too. They are usually so much more comforting and satisfying ? This looks fab!
I've had coq au vin on my mind with Bastille day coming up, and yours looks wonderful. I agree I sometimes feel French food gets too much hype, but then there are the more rustic dishes like these that are so delicious.
My family loves chicken but I feel like I keep making the same recipes. I'm looking forward to trying this one, looks delicious.
I love how rich this sauce sounds! I also agree that bacon does make everything better!! I would love to try this soon! Yummmyyyy!
Thanks Alexandra!
I'm not quite sure how I've come to spend so many years in the kitchen without once making this. I mean really, it's clearly something one should do because this looks absolutely incredible! I was never much of a meat fan until I learned to cook a really slow cooked meat dish and that was it for me. They're my faves now. Thanks for the recipe!
Certainly in the UK it became sullied by nasty packet sauces in the late 70's and 80's... Back in the day where everyone decided cooking was not important and neither was flaovur 😉 For some at least the tide is turning and classics like these are making a comeback.
WOW! This looks OUTRAGEOUS! Butter... wine... bacon...chicken... yes please. Talk about a delicious flavor combination. I can't wait to try this recipe.
Lol, I reckon the name should be changed to Butter… wine… bacon… chicken… it would sell out on every menu every day 😀
I have to agree with you Brian, I often prefer the humble peasant dishes over the fancy ones too. They are usually so much more comforting and satisfying ? This looks fab!
Thanks Rhiannon
I've had this on my mind with Bastille day coming up, and yours looks wonderful. I agree I sometimes feel French food gets too much hype, but then there are the more rustic dishes like these that are so delicious.
They are the very best of French food really, slow cooked dishes really are my winter mojo!
My family loves chicken but I feel like I keep making the same recipes. I'm looking forward to trying this one, looks delicious.
It's an old school classic and it is superb!
One day... one day I will be brave enough to try making this. I know you say it's a straightforward dish, but being one of "the classics", I'm a bit intimidated to try! I'm also not one to cook meat 95% of the time in my home, so there's that too...
You really should give it a go, there are no complicated cooking techniques involved at all and the only reason you need to watch it is because modern chickens can over cook very easily... I have seen your website and if you can manage the cakes you cook then you can do this with your eyes closed and a glass of wine in one hand 😉
I haven't had this in forever and now I feel like I HAVE TO HAVE IT!
No excuse there is a recipe and everything 😀
Hi, I like that you call this "relatively simple." -_-
You are superman!!
Oi don't you start with me, I have seen your baking... In comparison this is a walk in the park :p
My word Brian, this looks (and sounds) amazing. I've always wanted to try making this - it just looks so savory 🙂 And I'm with you on the mashed potatoes and bacon -- heavenly!
Cheers Paige, you should give it a go it really is very simple and you will definitely not make it only once!
This looks absolutely fantastic. I've never had this in restaurant or otherwise but this looks so amazing I'm going to have to spend a Saturday on it for sure.
You are definitely in for a treat a really wonderfully hearty dish that you can't really go wrong with so long as you don't over cook the chuck 🙂
I must say, this looks a thousand times better that the one I was served at a friend's house in France.
I was served a drumstick that was so rubbery you could bounce it off the walls. With the best will in the world, I could not get one smidgin of meat off that drumstick. The sauce looked and tasted like wine heated up with a bay leaf. No thickening was used either.
The best bit was that the sister of said friend was a vegetarian and was offered the 'sauce' from the coq with mashed potatoes.
Booo not so good, it is not a dish to set aside and leave for a whole day it requires a little bit of TLC, not a lot but definitely a dish made better for it... The sauce needs a heavy reduction whilst the bird is resting and I love the 'beurre manie' methid of thickening, it uses butter and I love butter 😉
I see the sauce thing all the time which is a crying shame 🙁