Mary Berry Coq au Vin

The first time I made Coq au Vin, I tried to cut corners. Skipped the marinating, used boneless chicken, and didn’t even reduce the wine. Big mistake. It turned out… fine. But “fine” isn’t why you make a dish like this.

So I went back to Mary Berry’s version, followed it properly, and wow—what a difference. The wine-soaked shallots, the smoky bacon, that deep, velvety sauce. It’s the kind of meal that makes you pause between bites.

One note: don’t skip marinating overnight. I know it’s tempting—but it transforms the chicken into something rich, earthy, and properly French. Let me show you what else made this dish sing.

THE SECRET BEHIND THIS BAKE

This version stands out for two big reasons: depth and balance. Mary’s recipe layers flavour the way it should be done—by marinating, browning, reducing, and slowly building.

• The wine reduction isn’t just fancy—it concentrates the flavour and gives the sauce body. I didn’t reduce it once, and it tasted thin and boozy.
• Adding the mushrooms at the end keeps them from going soggy. Most recipes toss them in early and they vanish into the sauce.
• And that touch of sugar? Seems odd in a savoury dish, but it rounds out the acidity from the wine perfectly.

INGREDIENTS + WHY THEY MATTER

• Bone-in, skin-on chicken (6 pieces) – The skin crisps up and the bones add depth to the sauce. Boneless just isn’t the same.
• Baby shallots (400g) – Sweeter than onions, and they soften beautifully in the sauce.
• Garlic (3 cloves) – Crushed, not minced—you want flavour, not sharpness.
• Thyme + bay leaves – Earthy and essential. Don’t skip them.
• Red wine (600ml) – Use something decent. Not cooking wine. I’ve used a Côtes du Rhône and a Pinot Noir—both worked.
• Olive oil + butter (75g) – For richness and browning. Butter also mellows the sauce.
• Plain flour (3 tbsp) – Thickens the sauce just enough.
• Smoked streaky bacon (350g) – Adds that lovely salty hit. I used pancetta once—it was fine, but not the same.
• Tomato purée + muscovado sugar – Adds umami and rounds off the wine’s sharpness.
• Button mushrooms (400g) – Halved and browned separately for best texture.
• Chicken stock (300ml) – Base of the sauce. Homemade if you’ve got it; a good cube if not.
• Salt & pepper – Don’t forget to taste at the end. It really matters here.

INGREDIENT SWAPS THAT HOLD UP

• No wine? Use a mix of chicken stock and grape juice with a splash of balsamic. Not the same, but still tasty.
• No bacon? I’ve used smoked turkey rashers—worked fine, though less rich.
• Vegetarian twist? Try this method with portobello mushrooms and veggie stock. Add lentils or beans for protein.
• Gluten-free? Use cornflour instead of plain flour to thicken—but add it at the end, not at the roux stage.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Sauce tasted sharp	Didn’t reduce the wine	Always boil wine for 5–10 minutes to mellow it
Mushrooms went mushy	Cooked them with the casserole	Fry separately and add just before serving
Chicken lacked flavour	Skipped the marinade	Marinate at least 4 hours, ideally overnight

HOW TO MAKE MARY BERRY’S COQ AU VIN

1. Marinate the chicken – In a large bowl, combine chicken, red wine, garlic, shallots, thyme, bay leaves, salt and pepper. Cover and chill for at least 4 hours or overnight.
2. Preheat oven to 160°C (140°C fan) / Gas 3.
3. Strain the marinade into a pan. Set wine aside. Keep shallots, garlic, herbs. Pat chicken dry.
4. Brown the chicken – In a casserole dish, heat oil and 50g butter. Fry chicken skin-side down for 5–7 mins until golden. Turn and cook 3 mins more. Set aside.
5. Reduce the wine – Boil the reserved marinade for 5–10 minutes to concentrate flavour.
6. Fry the bacon – In the same casserole, fry bacon until crisp. Add shallots and cook until softened.
7. Make the sauce – Stir in flour and cook 1 min. Add tomato purée, sugar, and stock. Slowly add reduced wine. Stir well.
8. Return the chicken – Nestle chicken back into the sauce. Bring to a simmer. Cover and bake for 1½ hours.
9. Fry the mushrooms – In a separate pan, cook mushrooms in remaining butter until golden.
10. Finish the dish – Remove herbs from casserole. Stir in mushrooms. Taste and adjust seasoning. Serve hot.

TIPS FROM MY KITCHEN

• I use a mix of thighs and drumsticks—thighs hold flavour, drumsticks stay juicy.
• A proper cast iron casserole gives the best browning and even bake.
• I thicken the sauce a little more on the hob if it’s too thin after baking.
• Always taste before serving—flavours deepen as it rests.

STORAGE + SERVING

• Fridge – Cool completely, then store in an airtight container for up to 3 days.
• Freezer – Freeze without the mushrooms for up to 1 month. Add fresh mushrooms after reheating.
• To serve – Mashed potatoes, creamy polenta, or crusty bread. Something to soak up that gorgeous sauce.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead of time?
A: Yes—actually, it tastes better the next day. Just reheat gently and add mushrooms fresh.

Q: What wine is best for Coq au Vin?
A: A medium-bodied red like Pinot Noir, Côtes du Rhône, or Burgundy. Avoid anything too sweet or oaky.

Q: Can I skip the marinating step?
A: Technically yes, but it won’t be nearly as rich. Even 2 hours makes a difference.

Q: Do I need to remove the skin?
A: Leave it on for cooking—it adds flavour. You can remove it before serving if you prefer.

Q: How do I thicken the sauce more?
A: Simmer it uncovered on the hob for 10–15 minutes, stirring occasionally. It’ll reduce beautifully.

Try More Recipes:

• Mary Berry Greek Lamb Pilaf With Orzo
• Mary Berry Roast Loin Of Pork
• Mary Berry Peppered Roast Beef Fillet
• Mary Berry Hungarian Goulash