Coq au Vin

add to your favouritesClick to add
Coq au Vin
to your Favourites...
Add Coq au Vin to Favourites

A traditional French stew of pieces of chicken cooked in red wine.


Preparation Time: 20 minutes
Cooking Time: 40 minutes
Serves: 2


  1. Heat one tablespoon of the oil in a frying pan over a medium heat, season the chicken with salt & pepper and place it in the pan, skin side down.
  2. Fry the chicken on all sides until golden brown, then remove the pan from the heat and leave to one side. frying the chicken
  3. In a large pot, heat the remaining oil and the butter. When the butter has stopped fizzing, put in the lardons or chopped bacon and fry them until they begin to turn golden brown, then add the shallot or onion and fry until it has turned golden brown. frying the ingredients
  4. Add the garlic, fry for 1 minute and then add the red wine, bay leaf and thyme.
  5. Bring it to the boil and scrape off all the lovely bits that have stuck to the bottom of the pan.
  6. Put in the chicken, pour in the stock and season it with salt & pepper. adding the chicken
  7. Bring the pan up to a gentle simmer and cook it for 40 minutes with the lid on. turning the chicken
  8. Serve. the finished coq au vin
Back to top

Useful Information

Can it be frozen? Yes.
Can it be prepared in advance? Yes, it can be finished up to 3 days in advance.
Will leftovers be nice? Yes, for up to 3 days.


- Using legs and thighs is preferrable to using the breast because they have more connective tissue which takes longer to break down, helping to keep the meat moist and prevent it from disintegrating. The bone also adds flavour to the dish.

Recipe Options
Units of Measurement
  • Weight
  • grams
  • lb
  • Volume
  • litres
  • pint (GB)
  • pint (US)
  • pint (AUS)
  • Small Measures
  • ml
  • teaspoons
  • teaspoon (AUS)
  • Distance
  • cm
  • inches
  • Temperature
  • °c
  • °f
Print this page