Coq au Vin

A lighter take on the classic French chicken casserole braised in red wine, with bacon, shallots and mushrooms — still rich and deeply flavoured.

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Recipe Info
Servings: 6
Prep: 25m
Cook: 1h 20m
Total: 1h 45m
Ingredients
  • 3 tbsp olive oil, divided
  • 100g dry-cured smoked back bacon, fat trimmed, chopped
  • 12 small shallots, peeled
  • 2 chicken legs (460g), skin removed
  • 4 chicken thighs, bone-in (650g), skin removed
  • 2 skinless, boneless chicken breasts (280g)
  • 3 garlic cloves, finely chopped
  • 3 tbsp brandy or Cognac
  • 600ml red wine
  • 150ml good-quality chicken stock
  • 2 tsp tomato purée
  • 3 thyme sprigs, 2 rosemary sprigs and 2 bay leaves (tied as a bouquet garni)
  • Small handful chopped flat-leaf parsley, to garnish
  • 250g chestnut mushrooms, halved if large
  • 2 tbsp plain flour
  • 1 tsp softened butter
Instructions
  1. Heat 1 tbsp olive oil in a large, heavy-based saucepan or flameproof dish. Add the chopped bacon and fry until crisp. Remove and drain on kitchen paper.
  2. Add the shallots to the pan and fry, stirring or shaking often, for 5-8 minutes until well browned all over. Remove and set aside with the bacon.
  3. Pat the chicken legs, thighs and breasts dry with kitchen paper.
  4. Pour in another 1/2 tbsp olive oil, then fry half the chicken pieces, turning regularly, for 5-8 minutes until well browned. Remove and repeat with the remaining chicken. Set aside.
  5. Scatter in the garlic and fry briefly, then, with the heat medium-high, pour in the brandy, stirring the bottom of the pan to deglaze. Let the alcohol sizzle and mostly evaporate.
  6. Return the chicken legs and thighs to the pan with any juices, then pour in a little of the red wine, stirring the bottom of the pan again.
  7. Stir in the rest of the wine, the stock and tomato purée. Add the bouquet garni, season with pepper and a pinch of salt, then return the bacon and shallots to the pan.
  8. Cover, lower the heat to a gentle simmer, add the chicken breasts and cook for 50 minutes to 1 hour.
  9. Just before serving, heat the remaining 1 1/2 tbsp olive oil in a large non-stick frying pan. Add the mushrooms and fry over a high heat for a few minutes until golden. Remove and keep warm.
  10. Lift the chicken, shallots and bacon from the pan onto a warmed serving dish. Remove the bouquet garni.
  11. Mix the flour, 1 1/2 tsp olive oil and softened butter in a small bowl to make a thickening paste.
  12. Bring the wine mixture to a gentle boil, then gradually whisk in small pieces of the thickener. Simmer for 1-2 minutes.
  13. Scatter the mushrooms over the chicken, pour over the wine sauce, and garnish with chopped parsley.
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