Best Coq Au Vin

The great French Sunday braise — chicken marinated overnight in red wine, then slow-cooked with pancetta, mushrooms and glazed shallots into something deep, glossy and soul-warming. It takes a little planning, but almost all of it is hands-off, and the result is pure bistro.

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Why this works

• An overnight wine marinade flavours the chicken right through and forms the base of the sauce — the secret to its depth.
• Pancetta, mushrooms and glazed shallots build layers of savoury-sweet flavour around the chicken.
• A flour dredge and a long, gentle simmer thicken the sauce to a glossy, spoon-coating richness.

Ingredient notes and swaps

• Chicken — breast here, cut into pieces; thighs on the bone are the traditional choice and even more forgiving.
• Red wine — a decent Burgundy or any dry red; it is the heart of the dish, so use one you would drink.
• Pancetta — smoked bacon lardons do the same job.
• Shallots — left whole and glazed; the sweetness balances the wine.
• Brandy — a small splash adds depth; optional.

Best Coq Au Vin

Favourite Favourited

It has wonderful complex flavours and tastes like pure comfort food. Each step gives such satisfaction, from the browning bits of fragrant pancetta to the softness of the chicken and the fruity aroma of the wine

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Prep Time 28 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 18 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: French

Calories: 810

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 4 skinless Chicken Breasts, each cut in half
• 5 Garlic Cloves, peeled and chopped finely
• 2 Carrots, peeled and diced
• 3 Celery Sticks, diced
• 1 Leek, diced
• 6 Sprigs of Thyme
• 500ml Red Wine
• 120g Pancetta, chopped
• 100g Plain Flour
• Sea Salt & freshly Ground Black Pepper
• 20 Shallots, peeled
• 150g Button Mushrooms
• 5 Tsp Brandy
• 500ml Chicken Stock
• 3 Bay Leaves
• 2 Tomatoes, skinned deseeded and diced
• 1 Tbsp Tarragon leaves, chopped
• 2 Tbsp Parsley leaves, chopped

Method

 

1. In a large bowl place the Chicken, Garlic, Carrot, Celery, Leek, Thyme and Red Wine
2. Cover and marinade overnight in the fridge
3. Preheat the oven to 200 degrees C
4. In a large casserole dish, fry the Pancetta pieces over a medium heat until starting to crisp
5. Meanwhile strain the Chicken and vegetables, reserving the marinade and vegetables
6. On a plate, season the Flour and then coat the Chicken pieces thoroughly
7. Add the Chicken to the Pancetta and fry on a high heat until browned all over
8. Add the reserved marinated vegetables, Shallots and Mushrooms
9. Fry until softened
10. Remove the casserole dish from the heat
11. Pour over the Brandy and carefully flame off the alcohol
12. Gradually stir in the reserved marinade juices and Chicken Stock
13. Add the Bay Leaves
14. Cover the casserole dish and cook in the oven for 60 minutes
15. Stir in the Tomatoes and Tarragon
16. Divide between the 4 warmed serving plates and garnish with Parsley
17. Serve with creamy mashed potato or crusty bread

Nutrition

Calories: 810kcalCarbohydrates: 62gProtein: 67gFat: 21gSaturated Fat: 7gSodium: 1190mgFiber: 9gSugar: 19g

Notes

For an even richer flavour, use a good quality red wine that you would also enjoy drinking.
Ensure the chicken is truly browned and not just steamed; overcrowding the pan can prevent this. Fry in smaller batches if necessary to achieve a good sear, as this develops a crucial depth of flavour for the final dish.
When flaming the brandy, ensure you have good ventilation and stand back. The alcohol will burn off quickly, leaving behind a wonderful aromatic base. Be patient and allow the flames to subside naturally.

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Tips for success

• Marinate overnight — do not skip it; it is where the flavour comes from.
• Brown the chicken and pancetta well before they braise.
• Reduce the sauce until it coats the back of a spoon.
• Finish with the fresh tarragon and parsley to lift it.

Make ahead, storage and reheating

• Make ahead: Like most braises, even better the next day — ideal made ahead.
• Storage: 3 days in the fridge; freezes well for 3 months.
• Reheating: Gently on the hob until piping hot.

What to serve it with

• Buttery mash, plain rice or crusty bread to mop the sauce, and a green vegetable. A glass of the red you cooked with.

FAQ

Do I have to marinate overnight? Strongly recommended — it is the foundation of the flavour.

Breast or thighs? Thighs are traditional and more forgiving; breast works if you do not overcook it.

Can I make it ahead? Yes — it improves overnight and freezes well.

What wine? A dry red you would happily drink — Burgundy is classic.

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