This Coq au Vin is a classic French-inspired dish featuring chicken slow-cooked in red wine with crispy bacon, mushrooms, shallots, and garlic. The rich, flavorful sauce pairs perfectly with mashed potatoes or crusty bread, making it a comforting meal for any occasion.
Ingredients Needed
- 6 bone-in, skin-on chicken thighs and drumsticks
- 400g (14oz) baby shallots, peeled
- 3 garlic cloves, crushed
- 1 small bunch of thyme
- 4 bay leaves
- 600ml (1 pint) red wine
- 2 tbsp olive oil
- 75g (3oz) butter
- 3 tbsp plain flour
- 350g (12oz) smoked streaky bacon, cut into pieces
- 1 tbsp tomato purée
- 1 tbsp light muscovado sugar
- 400g (14oz) button mushrooms, halved
- 300ml (10fl oz) chicken stock
- Salt and freshly ground black pepper
How To Make Mary Berry’s Coq au Vin
- Marinate the chicken: Place the shallots, garlic, thyme, bay leaves, and red wine in a large bowl. Add the chicken thighs and drumsticks, season with salt and pepper, and mix well. Cover and let marinate for at least 4 hours or overnight in the fridge for maximum flavor.
- Preheat the oven: When ready to cook, preheat the oven to 160°C/140°C fan/Gas 3.
- Prepare the chicken: Strain the marinade into a saucepan, reserving the shallots, garlic, thyme, and bay leaves. Pat the chicken dry with kitchen paper.
- Brown the chicken: Heat 2 tablespoons of olive oil and 50g (2oz) butter in a large ovenproof casserole dish over medium-high heat. Fry the chicken skin-side down for 5–7 minutes until golden brown. Turn and brown the other side for another 3 minutes. Remove and set aside.
- Reduce the wine: In a separate saucepan, bring the red wine marinade to a boil and reduce for 5–10 minutes until slightly thickened.
- Cook the bacon and shallots: In the same casserole dish, fry the bacon over high heat for 5–7 minutes until crisp. Add the shallots and cook for another 5 minutes until softened.
- Make the sauce: Stir in the flour and cook for 1 minute. Add the tomato purée, sugar, and chicken stock, then gradually pour in the reduced wine, stirring constantly. Season with salt and pepper.
- Simmer the dish: Return the browned chicken to the casserole. Bring everything to a boil, then cover and transfer to the oven. Bake for 1½ hours until the chicken is tender.
- Cook the mushrooms: While the casserole is in the oven, melt the remaining butter in a frying pan. Fry the mushrooms over medium heat for 5–10 minutes until golden.
- Finish and serve: Remove the bay leaves and thyme from the casserole. Stir in the mushrooms just before serving. Serve hot with mashed potatoes, rice, or crusty bread.
Recipe Tips
- Marinate overnight for the best flavor.
- Use bone-in, skin-on chicken for richer flavor.
- Add the mushrooms at the end to keep their texture.
- If the sauce is too thin after baking, simmer uncovered on the stove for 10 minutes to thicken.
How To Store & Reheat Leftovers
Storing in the Fridge: Let the casserole cool completely, then store in an airtight container for up to 3 days. Reheat gently on the stovetop before serving.
Freezing: Freeze the casserole (without mushrooms) for up to 1 month. Defrost overnight in the fridge, then reheat and add fresh mushrooms before serving.
Try More Recipes: