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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 700kcal
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


  • Heat the olive oil in a large, heavy-based saucepan. Add the bacon and fry until crisp. Remove and blot with paper towels.
  • Add the shallots to the pan and saute for 5-7 mins until browned. from the pan and set aside with the bacon.
  • 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.
  • 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.
  • 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.
  • Cover, lower the heat to a simmer, and cook for an hour.
  • 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.
  • Remove the chicken, shallots and bacon from the pan and transfer to a serving dish. Remove the bay leaves.
  • 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.
  • Garnish with chopped parsley.


Calories: 700kcal | Carbohydrates: 18g | Protein: 29g | Fat: 46g | Saturated Fat: 12g | Cholesterol: 160mg | Sodium: 351mg | Potassium: 890mg | Fiber: 2g | Sugar: 6g | Vitamin A: 275IU | Vitamin C: 5.9mg | Calcium: 53mg | Iron: 2.8mg