This rich, slow-braised Coq au Vin is made with chicken thighs, smoky bacon lardons, shallots, and button mushrooms in a full bottle of red wine. The long simmer turns everything into a deeply savoury French stew with fall-apart tender meat. It serves four and takes about two and a half hours.
I make this on cold Sunday afternoons when the house needs warming up. The smell of wine and thyme simmering away is half the reason to cook it.
Coq Au Vin Ingredients
- 2 tbsp olive oil
- 180g smoked bacon lardons
- 8 chicken thighs, bone-in and skin-on
- 100g shallots or pearl onions, peeled
- 2 garlic cloves, crushed
- 2 tbsp plain flour
- 2 tbsp cognac or brandy
- 1 bottle (750ml) red wine, such as Burgundy, Beaujolais, or Merlot
- 2 tbsp tomato purée
- 1 tsp sugar
- 200ml chicken stock
- 2 bay leaves
- 4 sprigs of fresh thyme
- 100g button mushrooms, halved
- Fresh parsley, chopped, to serve
- Salt and freshly ground black pepper
How To Make Coq Au Vin
- Season the chicken: Pat the chicken thighs dry with kitchen paper. Season generously with salt and black pepper on both sides.
- Cook the bacon: Heat the olive oil in a large, heavy-based casserole dish over a medium heat. Add the bacon lardons and cook for 5 to 7 minutes until golden and crispy. Remove with a slotted spoon and set aside, leaving the fat in the dish.
- Brown the chicken: Place the chicken thighs skin-side down into the hot fat. Cook for 5 to 7 minutes until deeply golden. Turn and brown the other side, then remove and set aside.
- Cook the vegetables: Lower the heat and add the shallots or pearl onions. Cook for 5 minutes until starting to colour. Add the crushed garlic and cook for another minute.
- Build the sauce: Sprinkle the plain flour over the vegetables and stir for 2 minutes. Pour in the cognac or brandy, scraping any browned bits from the bottom. Add the red wine and stir well.
- Braise the stew: Stir in the tomato purée and sugar. Add the chicken stock, bay leaves, and thyme. Return the chicken and bacon to the dish, bring to a gentle simmer, then cover and cook for 1.5 to 2 hours until very tender.
- Add mushrooms and serve: Stir in the mushrooms during the last 15 minutes of cooking. Season with salt and pepper to taste. Remove the bay leaves and thyme sprigs, then scatter with chopped parsley.
What Are the Best Tips for Coq Au Vin?
- Pick a good drinking wine: A dry, full-bodied red such as Burgundy, Pinot Noir, or Merlot works best. Avoid cooking wines as they lack the depth needed for a proper sauce.
- Brown everything properly: Getting deep colour on the chicken and bacon before adding liquid builds the savoury base. This step makes the biggest difference to the finished sauce. If you enjoy French-style braised chicken, try Hairy Bikers Chicken Chasseur for a similar approach with tomatoes and tarragon.
- Cook the flour out fully: Sprinkling plain flour over the vegetables and stirring for a full 2 minutes creates a roux. This thickens the sauce naturally without any lumps.
- Stick with bone-in thighs: Bone-in, skin-on thighs add more flavour to the broth and stay moist during the long braise. Boneless cuts or breasts tend to dry out over 2 hours.
What Should You Serve With This Stew?
This stew is rich and needs something plain alongside it. Creamy mashed potatoes are the traditional choice and soak up every drop of sauce. Boiled new potatoes, buttered egg noodles, or crusty bread all work well too.
For vegetables, steamed green beans or tenderstem broccoli add freshness and colour. A simple green salad with a light vinaigrette cuts through the richness. For another hearty meal to pair with mash, the Hairy Bikers Beef Stew and Dumplings is a great weekend option.
How Should You Store Leftovers?
Once cooled, transfer to an airtight container and refrigerate for up to 3 days. The flavours actually improve overnight as everything melds together. Reheat gently on the hob until piping hot throughout.
This stew freezes well for up to 3 months. Cool it completely before transferring to a freezer-safe container. Thaw overnight in the fridge and reheat on the hob for the best texture.
Nutrition Facts
- Serving Size: 1 serving
- Calories: 650 kcal
- Total Fat: 35g
- Saturated Fat: 12g
- Cholesterol: 150mg
- Sodium: 1.5g
- Total Carbohydrate: 25g
- Dietary Fibre: 4g
- Sugars: 6g
- Protein: 50g
Frequently Asked Questions
What does Coq au Vin actually mean? It is French for “rooster with wine.” The dish was originally a way to tenderise a tough old rooster by braising it slowly in red wine, though today it is almost always made with chicken.
Can you make Coq au Vin in a slow cooker? Yes, brown the chicken and bacon on the hob first, then transfer everything to a slow cooker with the wine and stock. Cook on low for 6 to 8 hours, adding mushrooms in the final hour.
What is the best red wine for Coq au Vin? A dry, full-bodied red like Pinot Noir or Burgundy works best. Use a wine you would happily drink, since it forms the backbone of the sauce.
How does the Hairy Bikers Coq au Vin compare to Julia Child’s version? The Hairy Bikers version uses chicken thighs and a simpler one-pot method without marinating overnight. Julia Child’s classic calls for a whole chicken marinated in wine, with a more elaborate sauce-finishing technique using beurre manié.
Can you make Coq au Vin with white wine instead of red? Yes, this variation is called Coq au Vin Blanc and uses a dry white wine such as Chardonnay for a lighter result. The Hairy Bikers also have a Chicken Cider Casserole if you prefer a lighter braise.
You May Also Like:
- Hairy Bikers Chicken Chasseur Recipe
- Hairy Bikers Beef Stew and Dumplings Recipe
- Hairy Bikers Pork Casserole Recipe
Hairy Bikers Coq Au Vin Recipe
Description
This easy Coq au Vin is a classic French one-pot stew with chicken thighs, smoky bacon lardons, and button mushrooms braised in a full bottle of red wine. Serves four and takes about two and a half hours from start to finish.
Ingredients
Instructions
- Season the chicken: Pat the chicken thighs dry with kitchen paper. Season generously with salt and black pepper on both sides.
- Cook the bacon: Heat the olive oil in a large casserole dish over a medium heat. Add the bacon lardons and cook for 5 to 7 minutes until golden. Remove with a slotted spoon and set aside.
- Brown the chicken: Place the chicken thighs skin-side down into the hot fat. Cook for 5 to 7 minutes until deeply golden. Turn and brown the other side, then remove.
- Cook the vegetables: Lower the heat and add the shallots or pearl onions. Cook for 5 minutes until starting to colour. Add the garlic and cook for another minute.
- Build the sauce: Sprinkle the plain flour over the vegetables and stir for 2 minutes. Pour in the cognac or brandy, scraping browned bits from the bottom. Add the red wine and stir well.
- Braise the stew: Stir in the tomato purée and sugar. Add the stock, bay leaves, and thyme. Return the chicken and bacon, bring to a gentle simmer, cover, and cook for 1.5 to 2 hours.
- Add mushrooms and serve: Stir in the mushrooms during the last 15 minutes. Season to taste, remove the bay leaves and thyme, then scatter with chopped parsley.
