Delia Smith Coq Au Vin Recipe

The first time I made Coq au Vin was a rainy November evening, tucked away in my tiny London flat. The wine was cheap, the pan was borrowed, and the chicken—well, the poor bird had seen better days. But I had one thing going for me: Delia. Delia Smith’s recipes were the gold standard in my kitchen, and her Coq au Vin felt like the grown-up dish I’d been yearning to master. Rich, comforting, unapologetically French but entirely achievable in a British kitchen — this dish brings warmth and elegance in one hearty pot.

Traditionally made with an old rooster (coq), simmered slowly in wine until tender, Delia’s version opts for accessible chicken joints but stays true to the soul of the dish. There’s bacon, mushrooms, and onions, all soaking up a bold red wine sauce. And the aroma? Like stepping into a countryside bistro with a fire crackling in the hearth.

Ingredients List

• 1 x 5 lb (2.25 kg) chicken, cut into 8 joints — or ask your butcher to do it for you.
• 8 oz (225 g) small dark-gilled mushrooms — these hold their own in the wine sauce.
• Salt and freshly milled black pepper
• 1¼ pints (725 ml) red wine — something robust and dry, like a Côtes du Rhône.
• 1 oz (25 g) butter
• 1 rounded tbsp softened butter + 1 level tbsp plain flour — blended into a smooth beurre manié paste.
• 1 tbsp oil
• 8 oz (225 g) unsmoked streaky bacon, preferably in one piece — cut into lardons for proper texture.
• 16 button onions — or use shallots if you fancy.
• 2 cloves garlic, crushed
• 2 sprigs fresh thyme
• 2 bay leaves
• Chopped fresh parsley (optional) — for garnish.

How to Make It

1. Melt butter and oil in a frying pan. Brown chicken joints skin-side down until golden — do this in batches; crowding the pan steams the meat instead of searing it.
2. Transfer browned chicken to a large, deep pot that can hold everything snugly in a single layer. Keep it warm.
3. De-rind and cube the bacon. Brown it in the same pan, then add to the pot.
4. Sauté the onions (button or shallots) in the leftover fat until slightly golden, then add to the chicken.
5. Season everything with salt, pepper, crushed garlic, thyme, and bay leaves.
6. Pour in the red wine. Bring to a gentle boil, then cover and simmer for 45–60 minutes until the chicken is fully cooked and tender.
7. In the last 15 minutes, add the mushrooms to the pot. They’ll soak up that glorious sauce like sponges.
8. Remove the solids — chicken, bacon, mushrooms, and onions — and keep them warm on a serving platter.
9. Boil the remaining liquid briskly to reduce by about a third. Don’t skip this — it intensifies the flavour beautifully.
10. Whisk in the butter-flour paste (beurre manié) to thicken the sauce. Pour this glossy sauce back over the chicken.
11. Garnish with parsley if using — or not. I sometimes skip it when I want the wine sauce to steal the show.

Side note: Once, I forgot the mushrooms altogether and served it anyway. No one noticed — until I brought it up over pudding, of course.

Common Mistakes

Why is my sauce watery?
You likely didn’t reduce it enough or didn’t use enough beurre manié. Boil it harder next time — it should coat the back of a spoon.

Why is my chicken dry?
You probably overcooked it. Once it’s tender, take it off the heat and keep warm while you finish the sauce.

Can I skip browning the meat?
Technically yes, but it’s where the deep savoury flavour builds. Skipping it makes everything flatter and less rich.

Why did my onions stay crunchy?
They might’ve been too large or added too late. Use small ones, and get them simmering with the chicken from the start.

I forgot to reduce the sauce before thickening—now it’s too gloopy.
Ah, I’ve done that too. Just loosen it with a splash of wine or broth and gently reheat.

Storage and Reheating Tips

• Fridge: Store in an airtight container for up to 4 days. Flavours deepen beautifully overnight.
• Freezer: Freeze portions for up to 3 months. Defrost overnight in the fridge.
• Stovetop reheating: Warm gently over low heat until hot. Stir often.
• Oven: Cover and heat at 150°C (300°F) for 25–30 minutes.
• Microwave: Reheat individual portions in short bursts, stirring in between.

What to Serve With It

• Mashed potatoes — they soak up the sauce like a dream.
• Crusty French bread — for that final wipe of the plate.
• Garlic green beans or buttered carrots — something green for contrast and crunch.

FAQ Section

Can I make this gluten-free?
Yes — swap the flour in the butter paste for a gluten-free flour blend or use cornstarch slurry instead.

Can I use boneless chicken?
You can, but it won’t be as juicy or flavourful. Bone-in pieces add richness to the sauce.

Do I have to marinate the chicken overnight?
Delia doesn’t call for it, but if you’ve got the time, an overnight soak in wine and herbs adds another layer of depth.

What red wine is best?
A dry, full-bodied wine like Burgundy, Côtes du Rhône, or even a Rioja works well. Avoid anything sweet or overly tannic.

Try More Recipes:

• Delia Smith Crepes
• Delia Smith Apple Sauce
• Delia Smith Boulangere Potatoes
• Delia Smith Chilli Jam