Coq au Vin

Like most stews, this can be made in advance and will taste even better reheated the next day.


  • 3 tblsp olive oil
  • 150 g streaky bacon in the piece (or 4 rashers, cut into 2cm (3/4 in) dice)
  • 1 large chicken (jointed into 8-10 pieces)
  • salt and ground black pepper
  • 4 tblsp plain flour
  • 25 g butter
  • 3 tblsp brandy
  • 750 ml bottle of red wine
  • 1 tblsp chopped thyme leaves
  • 1 bay leaf
  • 4 cloves of garlic (peeled and crushed or finely grated)
  • 250 g button mushrooms (quartered)
  • 500 g carrots (peeled and sliced)
  • 24 baby onions
  • large casserole dish or ovenproof saucepan with a lid


  1. Classic French bistro fare, coq au vin - a rich stew laced with red wine and Cognac - is traditionally made with a cockerel, although these days a (female) chicken is more usual. Like most stews, this can be made in advance and will taste even better reheated the next day.
  2. Place a large casserole dish or ovenproof saucepan on a medium heat, pour in the olive oil, add the bacon and cook for 3-5 minutes or until golden brown and crispy. Remove from the dish and set aside, leaving any bacon fat in the pot.
  3. Next season the chicken pieces and toss them in the flour, shaking off any excess. Add half the butter to the casserole dish or saucepan, then brown the chicken a few pieces at a time for 2-3 minutes on each side, remove from the pot and set aside.
  4. Deglaze the dish or pan by adding the wine, brandy, thyme, bay leaf and garlic, then boil, uncovered, for 10-15 minutes or until the liquid has reduced by half.
  5. Meanwhile, place a frying pan on a high heat and add the remaining butter. When it has melted, tip in the mushrooms, season and cook for 4-6 minutes, tossing frequently, until golden brown, then remove from the heat and set aside.
  6. Place the chicken pieces, bacon and mushrooms in the casserole dish or saucepan, add the carrots and the onions, then cover the dish or pan with a lid and gently simmer for 30-45 minutes or until the chicken is tender and the juices should run clear if the meat is pierced with a skewer. Alternatively, cook in the oven, pre-heated to 150°C (300°F/Gas 2), for the same length of time.
  7. If there is fat on the surface of the casserole, pour the rich juices into a bowl or jug to degrease them, leaving the meat and vegetables in the pot. Gently reheat the juices in a saucepan, then pour back over the chicken and serve from the pot, or in warmed bowls or plates.


This recipe and many more are available in Rachel's book, 'Rachel Allen: Entertaining at Home', published by Harper Collins.


Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register