This easy Coq Au Vin recipe from James Martin is a hearty, flavorful dish that’s perfect for a cozy meal. Tender chicken pieces simmered in red wine, bacon, and mushrooms create a rich, comforting sauce. With simple ingredients and quick preparation, it’s a classic you’ll love to make!
Ingredients Needed
- 25g (1oz) butter
- 150g (5½oz) shallots, peeled but left whole
- 5 garlic cloves, crushed
- 150g (5½oz) streaky bacon, cut thickly
- Sprig of fresh thyme or a good pinch of dried thyme
- 350g (12½oz) button mushrooms
- 500ml (16½fl oz) good red wine
- 500ml (16½fl oz) chicken stock
- 2 tbsp balsamic vinegar
- 1 free-range chicken, cut into 8 serving pieces, on the bone but skin removed (or 6 chicken thighs)
- Small bunch flat-leaf parsley, chopped
- Salt and crushed black pepper
How To Make Coq Au Vin
- Cook the Shallots and Garlic: Heat a thick-bottomed casserole dish on the stove, add almost all the butter (reserving a knob) and the shallots. Cook until browned, then stir in the garlic.
- Add Bacon and Thyme: Add the bacon and thyme, and cook for 2-3 minutes.
- Add Mushrooms and Liquids: Add the mushrooms, turn up the heat, and pour in the red wine, chicken stock, and balsamic vinegar.
- Simmer the Chicken: Add the chicken pieces, bring the sauce to a boil, then reduce the heat and simmer gently for about 25 minutes or until the chicken is tender and cooked through.
- Thicken the Sauce (Optional): For a thicker sauce, remove the chicken once it’s cooked, keep it warm, and cook the sauce over high heat for a few minutes until the liquid reduces.
- Finish the Dish: Return the chicken to the pan, add the chopped parsley, and stir in the reserved knob of butter.
- Season and Serve: Season with salt and freshly ground black pepper, and serve with a dressed green salad and olive oil mash or crusty bread.
Recipe Tips
- Use bone-in chicken: For the best flavor, choose bone-in chicken pieces as they add richness to the sauce while cooking. If using chicken thighs, make sure to remove the skin for a healthier option.
- Brown the shallots well: Don’t rush the browning of the shallots. It adds a sweet depth of flavor to the dish, making the sauce even more delicious.
- Simmer gently: Keep the heat low while simmering the chicken. Cooking it slowly ensures the meat stays tender and absorbs all the flavors from the sauce.
- Reduce the sauce for thickness: If you want a thicker sauce, remove the chicken once it’s cooked, and let the sauce simmer over high heat until it reduces to your desired consistency.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Coq Au Vin cool to room temperature, then transfer it to an airtight container. Store in the fridge for up to 3 days.
- Freeze: After cooling, place the Coq Au Vin in a freezer-safe container or bag. It can be frozen for up to 3 months. To serve, thaw overnight in the fridge before reheating.
- Reheat: Heat the Coq Au Vin in a saucepan over low to medium heat for about 10-15 minutes, stirring occasionally, until warmed through.
Nutrition Facts
Serving Size: 1 cup
- Calories: 210
- Total Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 100mg
- Sodium: 480mg
- Potassium: 460mg
- Total Carbohydrate: 12g
- Dietary Fiber: 2g
- Sugars: 8g
- Protein: 24g
Try More James Martin Recipes:
- James Martin Tomato Soup Recipe
- James Martin Marshmallow
- James Martin Potato Gratin
- James Martin Creamy Chicken Casserole
James Martin Coq Au Vin Recipe
Description
This easy Coq Au Vin recipe from James Martin is a hearty, flavorful dish that’s perfect for a cozy meal. Tender chicken pieces simmered in red wine, bacon, and mushrooms create a rich, comforting sauce. With simple ingredients and quick preparation, it’s a classic you’ll love to make!
Ingredients
Instructions
- Cook the Shallots and Garlic: Heat a thick-bottomed casserole dish on the stove, add almost all the butter (reserving a knob) and the shallots. Cook until browned, then stir in the garlic.
- Add Bacon and Thyme: Add the bacon and thyme, and cook for 2-3 minutes.
- Add Mushrooms and Liquids: Add the mushrooms, turn up the heat, and pour in the red wine, chicken stock, and balsamic vinegar.
- Simmer the Chicken: Add the chicken pieces, bring the sauce to a boil, then reduce the heat and simmer gently for about 25 minutes or until the chicken is tender and cooked through.
- Thicken the Sauce (Optional): For a thicker sauce, remove the chicken once it’s cooked, keep it warm, and cook the sauce over high heat for a few minutes until the liquid reduces.
- Finish the Dish: Return the chicken to the pan, add the chopped parsley, and stir in the reserved knob of butter.
- Season and Serve: Season with salt and freshly ground black pepper, and serve with a dressed green salad and olive oil mash or crusty bread.
Notes
- Use bone-in chicken: For the best flavor, choose bone-in chicken pieces as they add richness to the sauce while cooking. If using chicken thighs, make sure to remove the skin for a healthier option.
- Brown the shallots well: Don’t rush the browning of the shallots. It adds a sweet depth of flavor to the dish, making the sauce even more delicious.
- Simmer gently: Keep the heat low while simmering the chicken. Cooking it slowly ensures the meat stays tender and absorbs all the flavors from the sauce.
- Reduce the sauce for thickness: If you want a thicker sauce, remove the chicken once it’s cooked, and let the sauce simmer over high heat until it reduces to your desired consistency.
James Martin Coq Au Vin Recipe