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mary berry coq au vin

Mary Berry Coq au Vin

This timeless French classic braises succulent chicken pieces with crispy bacon, pearl onions, and mushrooms in a luscious red wine sauce that develops incredible depth through slow cooking. The result is fall-off-the-bone tender meat enveloped in a rich, velvety sauce that's been enhanced by aromatics and herbs, making it an elegant yet comforting dish perfect for special occasions or cozy dinners alike.
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Prep Time 20 minutes
Cook Time 2 hours
Servings: 4
Course: Main Course
Cuisine: French
Calories: 530
Ingredients Method Notes

Ingredients
  

  • 2 tbsp butter
  • 1 tbsp sunflower oil
  • 3 lb 1.5 kg chicken, cut into 8 serving pieces
  • 4 oz 125 g thick-cut bacon, cut into strips
  • 8 small shallots or pickling onions
  • 8 oz 250 g button mushrooms
  • 3 tbsp all-purpose flour
  • 2½ cups red wine
  • 1¼ cups chicken stock
  • 1 bouquet garni
  • 1 large garlic clove crushed
  • Salt and black pepper to taste
  • 2 tbsp chopped parsley for garnish

Method
 

  1. Heat the butter and oil together in a large Dutch oven over medium-high heat. Add the chicken pieces and cook for 10–12 minutes, turning occasionally until they're browned on all sides. Remove the chicken and set it aside on paper towels to drain.
  2. Remove any excess fat from the pot, leaving just enough to cook the remaining ingredients. Add the bacon, shallots or onions, and mushrooms to the pan. Cook over high heat, stirring frequently, until everything turns a rich golden brown.
  3. Using a slotted spoon, transfer the bacon and vegetable mixture from the pot and let it drain well on paper towels. Meanwhile, set your oven to preheat at 350°F (180°C).
  4. Sprinkle the flour into the pot and cook for 3–5 minutes, stirring constantly to prevent burning, until it takes on a light brown color. In a separate pan, reduce the wine by boiling until you have 1½ cups remaining. Slowly pour the stock into the flour mixture, followed by the reduced wine, stirring continuously to create a smooth sauce.
  5. Return the browned chicken, bacon, shallots or onions, and mushrooms back into the pot. Add the bouquet garni and garlic, then season with salt and pepper to taste. Bring the mixture to a boil on the stovetop, then cover the pot and transfer it to the oven. Bake for 45 minutes or until the chicken is fork-tender and cooked through.
  6. Once done, garnish the dish with freshly chopped parsley and serve piping hot.

Notes

What Does Coq au Vin Actually Mean?

Coq au vin literally translates from French as "rooster in wine," reflecting the dish's humble peasant origins when tough old roosters needed long, slow cooking to become tender. Traditionally, farmers would braise these older birds in red wine with vegetables and herbs to transform them into something delicious and satisfying. Today, we use regular chicken pieces instead of rooster, but the name and classic cooking method remain the same, honoring this beloved French culinary tradition.