5 from 4 votes

Coq Au Vin

This recipe for Coq Au Vin makes a comforting, tasty chicken stew with a delicious wine sauce, mushrooms bacon and shallots.

Course Dinner
Cuisine French
Keyword Chicken, comfort food, dinner
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 6
Calories 700 kcal
Author Erren


  • tablespoons olive oil
  • 4 ounces bacon chopped
  • 12 small shallots peeled
  • 6 chicken leg quarters
  • 4 clove garlic finely chopped
  • 3 tablespoons brandy or sherry
  • cups red wine
  • ​3⁄4 cup good-quality chicken stock
  • 2 tablespoons tomato paste
  • 2 leaves bay
  • a good handful flat-leaf parsley (including stems) chopped,
  • salt & pepper to taste

For the mushrooms:

  • 2 tablespoons olive oil
  • 8 ounces Cremini Mushrooms halved if large

For the thickener:

  • 2 tablespoons flour
  • 2 tablespoons olive oil
  • 1 tablespoons butter


  1. Heat the olive oil in a large, heavy-based saucepan. Add the bacon and fry until crisp. Remove and blot with paper towels.
  2. Add the shallots to the pan and saute for 5-7 mins until browned. from the pan and set aside with the bacon.
  3. Pat the chicken pieces dry with paper towel. Add the remaining oil into the pan, then fry half the chicken pieces, turning regularly, for about 5 minutes or until browned. Repeat with the remaining chicken. Remove and set aside.
  4. Add the garlic and saute for about 30 seconds, then, with the heat medium-high, pour in the brandy or sherry, stirring the bottom of the pan to deglaze and cook for about 3 minutes.
  5. Return the chicken to the pan along with any juices, then pour in a little of the wine, stirring the bottom of the pan again. Add the stock, tomato paste, parsley, and bay leaves. Season with salt & pepper to taste, then return the bacon and shallots to the pan.
  6. Cover, lower the heat to a simmer, and cook for an hour.
  7. Just before serving, heat the oil for the mushrooms in a large non-stick frying pan. Add the mushrooms and fry over a high heat for a few mins until golden brown. Remove and set aside to keep warm.
  8. Remove the chicken, shallots and bacon from the pan and transfer to a serving dish. Remove the bay leaves.
  9. To make the thickener, mash the flour into olive oil and butter in a small bowl to form a paste. 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 2 mins. Add the mushrooms to the chicken, then pour over the thickened sauce.
  10. Garnish with chopped parsley.
Nutrition Facts
Coq Au Vin
Amount Per Serving
Calories 700 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 12g75%
Cholesterol 160mg53%
Sodium 351mg15%
Potassium 890mg25%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 6g7%
Protein 29g58%
Vitamin A 275IU6%
Vitamin C 5.9mg7%
Calcium 53mg5%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.