Coq au Vin

Cooking time
Serves4 people
Coq au Vin

This hearty stew is a French bistro classic. Made with succulent chicken thighs and drumsticks cooked in red wine with sweet shallots and button mushrooms, it's a rich, indulgent dish, perfect for a special occasion.


  • 750ml red wine
  • 1 bouquet garni or 1 tbsp dried bouquet garni mix
  • 1 onion
  • 1 celery stick
  • 1 carrot
  • 300g shallots
  • 150g button mushrooms
  • 4 garlic cloves
  • 180g unsmoked streaky bacon
  • 1-2 tbsp olive oil
  • 2 tbsp plain flour
  • Sea salt
  • Freshly ground pepper
  • 4 chicken thighs & 4 chicken drumsticks
  • 150ml + 3-4 tbsp cold water

Prep: 30 mins | Cook: 1 hr 30 mins

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1. Pour the wine into a small pan and drop in the bouquet garni herbs (fresh or dried). Peel and thickly slice the onion and add it to the pan. Trim and roughly chop the celery and carrot and add them to the pan. Set the pan on a high heat and bring to the boil, then turn the heat down and simmer for 5-10 mins till the wine has reduced by around half (you’ll need approximately 350ml for the recipe). Strain the wine into a jug and discard the aromatics.
2. Pop the shallots in a heatproof bowl. Fill and boil your kettle, then pour over enough hot water to cover the shallots. Leave for 2-3 mins, then drain and pull off the skins. Trim off any roots, but leave the shallots whole. Rinse the mushrooms and tear any large ones in half. Peel and grate or crush the garlic.
3. Chop the bacon rashers into small pieces. Set a shallow casserole dish or heavy-based pan on a medium-high heat. Add 1 tbsp olive oil and the chopped bacon. Fry, stirring often, for 4-5 mins till golden brown.
4. Meanwhile, dust the flour onto a plate and season with a pinch of salt and pepper. Roll the chicken thighs and drumsticks in the flour to coat.
5. Scoop the bacon out of the pan and set aside on a plate. There should be plenty of fat from the bacon in the pan, but if not add an extra 1 tbsp oil to the pan and warm it, then add the chicken and fry, in batches if necessary, for 8-10 mins, turning every so often till golden all over. When the chicken is browned, lift out of the pan and set aside on the plate with the bacon.
6. Add the shallots and mushrooms to the pan and season with a pinch of salt and pepper. If the pan is a bit dry, add 2-3 tbsp cold water. Turn the heat down to low and pop a lid on the pan. Fry for 5 mins, stirring occasionally, till the veg are golden brown and starting to soften.
7. Add the garlic to the veg and fry, stirring, for 1-2 mins. Return the bacon and chicken pieces to the pan with any juices from the plate. Pour in the reduced red wine and add 150ml water. Pop a lid on the pan, bring to the boil, then turn the heat down to low and simmer for 1 hr.
8. Taste the coq au vin and add a pinch more salt or pepper if you think it needs it. Serve the coq au vin with boiled or mashed potatoes, cooked rice or crusty bread, and seasonal green veg.
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