James Martin Coq Au Vin Recipe

I’ll be honest with you — the first time I tried to make coq au vin, I used a bottle of supermarket merlot that I wouldn’t even serve at a dodgy dinner party. The result? A sad purple stew that tasted like regret. Lesson learned: when you’re cooking something French and soulful like this, the wine matters. But once I got it right — with a bold red, good bacon, and the patience to let things bubble and thicken — it became a dish I turn to every time I want to slow down and impress someone (even if that someone is just me, in pyjamas, on a rainy Tuesday).

This James Martin version is rustic, rich, and very forgiving. I’ve made it with leftover chicken thighs, pancetta instead of streaky bacon, and mushrooms that had been in the fridge too long — and it still turned out banging. The key is giving it time and letting the ingredients get to know each other. Think of it as a one-pot love story between wine, garlic, and chicken.

And no, you don’t need a beret or Edith Piaf playing in the background. But it doesn’t hurt.

Why You’ll Love It

• It’s a full-on flavour bomb — red wine, garlic, bacon… you know it’s good.
• You only need one pot, so less washing up (hallelujah).
• Great for leftovers — actually tastes better the next day.
• It feels a bit fancy, but it’s honestly easy enough for a weeknight.
• You can serve it with whatever you fancy — mash, crusty bread, noodles, even chips.
• The smell in your kitchen? Insane. People will think you’ve trained in Lyon.

Ingredients

• 25g butter (keep a knob back for the end)
• 150g shallots, peeled but left whole
• 5 garlic cloves, crushed
• 150g thick-cut streaky bacon, chopped
• 1 sprig of thyme (or a pinch of dried if you’re in a pinch)
• 350g button mushrooms
• 500ml good red wine (Pinot Noir or Burgundy works beautifully)
• 500ml chicken stock
• 2 tbsp balsamic vinegar
• 1 free-range chicken, cut into 8 (or just use 6 bone-in, skin-off chicken thighs)
• Small bunch of flatleaf parsley, chopped
• Salt and freshly crushed black pepper

How to Make It

Start with the aromatics:

Melt most of the butter in a heavy-bottomed pan (Dutch oven works great). Toss in the shallots and let them sizzle and soften — not too fast. Add garlic once the shallots are golden, just a minute or two. Don’t let it burn, unless you like bitterness (you don’t).

Bring in the bacon and thyme:

Add the chopped bacon and thyme. Let it fry until the bacon is going crisp and everything smells like a French farmhouse kitchen. Try not to eat it out of the pan (no judgement if you do).

Wine time:

Pour in the red wine — it’ll hiss and steam like you’re doing something fancy. Add the chicken stock and balsamic vinegar too. Stir and inhale deeply. This is where things start to smell properly amazing.

Nestle in the chicken:

Pop the chicken pieces into the pot. They should be mostly submerged — it’s a bath, not a deep-sea dive. Bring everything to a gentle boil.

Let it all simmer slowly:

Turn the heat right down, lid on, and simmer for about 25–30 minutes until the chicken is cooked through and soft as anything. You should be able to poke it with a fork and have it sigh back at you.

Sauce it up:

Take the chicken out and keep it warm. Turn the heat up and let the sauce reduce for 10-ish minutes until it’s thick enough to coat the back of a spoon. I always wander off here and forget it — don’t. It’ll reduce to glue if you do.

Final touch of magic:

Pop the chicken back in, swirl in that final knob of butter, and scatter over the parsley. Season to taste — bacon and stock are salty, so don’t go wild until you’ve tasted.

Serve it like a pro:

Ladle generously over buttery mash, or alongside thick toast to mop it up. Green salad on the side if you want to pretend it’s healthy.

Common Mistakes and How to Dodge Them

Why’s my chicken dry?
Probably too high heat or too long. Keep it gently simmering — not bubbling like lava.

My sauce tastes flat — help!
Check your wine. If it tastes like vinegar on its own, it’ll do the same in the pot. Use wine you’d actually drink (even if that’s just “cheap but not nasty”).

Can I skip the vinegar?
I did once. Regretted it. The vinegar cuts through the richness — it’s subtle, but essential.

I forgot the butter at the end. Does it matter?
Yes and no. It won’t ruin it, but that last buttery swirl makes it glossy and lush.

Storage and Reheating

Stick it in the fridge (covered) for up to 3 days — the flavours actually deepen. You can freeze it too, though the mushrooms can get a bit spongy when thawed.

To reheat:

• Microwave: Gentle heat, covered, stir halfway.
• Stovetop: Medium-low heat, splash of water or stock to loosen.
• Oven: Covered, 180°C (350°F) for about 20 mins.

Frequently Asked Questions

Can I make this in a slow cooker?
Yep — do the browning in a pan first, then chuck it all in the slow cooker. Low for 6–8 hours or high for 3–4.

Can I use chicken breasts instead?
You can, but they’re not ideal. They dry out more easily. Thighs or on-the-bone cuts give better flavour.

What’s the best wine for this?
Something full-bodied and dry — Burgundy, Pinot Noir, or Côtes du Rhône are great. Avoid sweet reds.

Is it okay to leave the skin on the chicken?
Some do, but in coq au vin, it usually just goes flabby. I take it off unless I’m roasting.

Nutrition Facts (Per Serving):

• Calories: 400 kcal
• Fat: 20g
• Carbs: 10g
• Protein: 30g
• Sodium: 500mg
• Sugar: 2g

Try More James Martin Recipes:

• James Martin Beef Stroganoff
• James Martin KFC Fried Chicken
• James Martin Pulled Pork Recipe