Coq au vin

Serves 4, 40 mins preparation, 1 hr 30 mins cooking, 12 hours marinating


  • 3 tablespoons olive oil
  • 2 small onions, peeled and diced
  • 2 sticks celery, diced
  • 2 carrots, peeled and diced
  • 2 bay leaves
  • Small bunch fresh thyme
  • 750ml red wine
  • 1.5kg whole chicken, cut into eight pieces
  • 200g pancetta, diced
  • 25g unsalted butter
  • 12 small shallots, peeled
  • 150g button mushrooms
  • 25g plain flour
  • 500ml chicken stock

To serve

  • Silky mashed potatoes

Casserole dish


  1. Heat a large saucepan, and add 1 tablespoon of olive oil. Add the onions, celery, carrots, bay leaves and thyme, and cook for 5 minutes, stirring occasionally.
  2. Add the red wine and bring to the boil. Remove from the heat and leave to cool.
  3. When cool, add the chicken pieces and cover with cling film. Leave to marinate in the fridge for at least 12 hours.
  4. Bring a pan of water to the boil, add the pancetta and simmer gently for 5 minutes. Drain, and dry on kitchen paper.
  5. Heat a frying pan, add the pancetta and cook until crispy. Then remove from the pan and keep to one side.
  6. Using the same pan, add half the butter and the shallots, and cook until browned on all sides. Remove them from the pan and keep to one side. Add the remaining butter and cook the mushrooms for 5 minutes. Remove and keep these to one side as well.
  7. Drain the marinated chicken and vegetables into a colander, over a bowl to save the marinade. Take out the chicken, pat dry on kitchen paper and coat in flour.
  8. Heat a large casserole dish and pour in the remaining olive oil. Add the chicken and cook until golden on all sides, then add the marinade and chicken stock and bring to the boil. Reduce the heat to a simmer, put the lid on the casserole, and cook for 45 minutes.
  9. If the sauce is a little thin, remove the chicken and keep in a warm place, then increase the heat and reduce the sauce to the consistency you prefer.
  10. Return the chicken pieces to the casserole, then add the cooked pancetta, shallots and mushrooms. Bring it all back to the boil, and simmer gently for 10 minutes. Serve with silky mashed potatoes.

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