• Not only is this rustic French dish tasty, fabulous and a little bit la-di-dah, it’s also incredibly simple. And when one of the primary ingredients is wine, you know you’ll love it.

A chicken dish to send you crazy

And though it’s not strictly necessary to wear a beret while cooking your coq ua vin (chicken and wine to some), that doesn’t mean you shouldn’t. Easy and elegant cooking lives here.

Cooking time


Serves 4

what you’ll need

  • 4 Chicken marylands
  • 2 rashers of streaky bacon
  • 1 bottle of dry red wine
  • 2 carrot
  • 2 celery sticks
  • 3 garlic cloves
  • 8 brown button mushrooms
  • 6 shallots
  • Baby potatoes
  • 1 tin of diced tomatoes
  • 1 cup of chicken stock
  • 1 tablespoon of fresh parsley, and some for garnish
  • 1 teaspoon of fresh time
  • 1 bay leaf
  • 2 tablespoons of flour
  • Butter/olive oil
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I learnt this recipe while living in the South of France and I’ve been obsessed with it ever since. It does take a while to make, but when most of that time is spent sipping wine as it simmers on the stove while people tell you how amazing your house smells, it’s doesn’t seem like hard work. Everyone has their own little way of making this, which really just means you can’t be told you’ve done it wrong. It doesn’t matter if you parlez-vous or pally-boo the language, it’s delicious French cooking and perfect for when the weather drops cold.

A wonderful thing about French cooking is that you needn’t be too precise with the ingredients. Cockerel can be a ridiculous feat to find, so I always use chicken. Traditionally, wines like Bordeaux or Bourgogne are used, but any local dry red will do. And though it’s not strictly necessary to wear a beret while cooking, that doesn’t mean you shouldn’t.



 Ideally, marinade the chicken overnight in the wine with the garlic, bay leaf, thyme and parsley. However the world won’t end if you skip this step.


In a large, heavy-bottomed saucepan melt a knob of butter with a glug of olive oil. On a medium high heat, sear the chicken pieces in the pan until the skin is just browned. Remove the chicken from the pan and set aside.


Add the diced bacon to the pan with the chopped carrot, celery and whole (peeled) shallots and fry on a medium heat for about five minutes.


Return the chicken to the pan and add the flour. Add the marinade/wine, tinned tomatoes, stock, garlic and herbs. Leave to simmer with the lid half on for 40 minutes.


Add the halved button mushrooms and stir through gently. Leave to simmer for another 40 minutes uncovered.


Boil the baby potatoes until tender in a separate pot of lightly salted water. Drain, add a knob of butter and toss through to glaze.


Serve the Coq au Vin alongside the potatoes and garnish both with parsley.

Alternatively you could make a super lush potato mash to soak up all those juices…


Kate Jones is a freelance writer and recipe developer. Her special skills include the tactical avoidance of wearing pants, an ability to eat near fatal quantities of Nutella and the justification of cupcakes for breakfast. Kate chronicles her stories of food and travel fun at KateDowntheRabbitHole.com.
In her spare time Kate enjoys reading, avoiding long walks on the beach and assuring people of wine’s ability to evaporate. When Kate grows up (properly) she would like to publish a cookbook and own a really, really nice set of pots.
Image credits: Marta Potoczek. 


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