Coq au vin

From Unknown

Forked from Recipe via bbcgoodfood.com / TheMealDB

Original recipe

FranceChicken

Prep

—

Cook

—

Total

—

Serves

—

Method

Chicken

Ingredients

Units

Olive Oil — 1 1/2 tbsp

Bacon — 3

Shallots — 12 small

Chicken Legs — 2

Chicken Thighs — 4

Chicken Breasts — 2

Garlic — 3

Brandy — 3 tbsp

Red Wine — 600 ml

Chicken Stock — 150 ml

tomato puree — 2 tsp

thyme — 3 sprig

Rosemary — 2 sprig

bay leaves — 2

parsley — garnish

chestnut mushroom — 250 g

plain flour — 2 tbsp

butter — 1 tsp

Method

Heat 1 tbsp of the oil in a large, heavy-based saucepan or flameproof dish. Tip in the bacon and fry until crisp. Remove and drain on kitchen paper. Add the shallots to the pan and fry, stirring or shaking the pan often, for 5-8 mins until well browned all over. Remove and set aside with the bacon.

Pat the chicken pieces dry with kitchen paper. Pour the remaining oil into the pan, then fry half the chicken pieces, turning regularly, for 5-8 mins until well browned. Remove, then repeat with the remaining chicken. Remove and set aside.

Lineage

Where this recipe began.

Every edit is kept, so the story of this dish stays whole — from the first time it was saved to the version on your screen now.

See the family tree

Version history

Imported from TheMealDB

Unknown · Jun 21, 2026 · current

Return the chicken legs and thighs to the pan along with any juices, then pour in a little of the wine, stirring the bottom of the pan again. Stir in the rest of the wine, the stock and tomato purée, drop in the bouquet garni, season with pepper and a pinch of salt, then return the bacon and shallots to the pan. Cover, lower the heat to a gentle simmer, add the chicken breasts and cook for 50 mins-1hr.

Lift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish. Remove the bouquet garni. To make the thickener, mix the flour, olive oil and butter in a small bowl using the back of a teaspoon. Bring the wine mixture to a gentle boil, then gradually drop in small pieces of the thickener, whisking each piece in using a wire whisk. Simmer for 1-2 mins. Scatter the mushrooms over the chicken, then pour over the wine sauce. Garnish with chopped parsley.