Go Back

Coq Au Vin

Slow-braised chicken resting in a rich red wine with root vegetables, fresh herbs, and a splash of brandy!
Prep Time 30 mins
Cook Time 1 hr 10 mins
Course Main Course


  • Cast Iron Braiser
  • Cutting Board
  • Sharp Chef Knife
  • Tongs


  • 1 Whole Chicken, Free-Range
  • 4 Slices Extra Thick Bacon
  • 1/2 750ml Bottle of Dry Red Wine
  • 1 Oz Brandy
  • 1.5 Cup Chicken Stock
  • 4 Carrots Peeled, Roughly Chopped
  • 3 Celery Sticks Roughly Chopped
  • 1/2 White Onion Diced
  • 3 Cloves of Garlic Minced (Add more if you would like)
  • 5-6 Cremini Mushrooms Sliced
  • 1 TBSP Butter
  • 1 TBSP Flour
  • Coarse Sea Salt
  • Freshly Cracked Peppercorn
  • 1 Handful of Fresh Thyme (8-10 Sprigs)
  • 1 Sprig of Fresh Rosemary


Prep Work

  • Place 1 raw chicken on a cutting board. Carefully move your knife in between the joints, and break the chicken down into 8 pieces (2 drumsticks, 2 thighs, 2 breasts, 2 wings). Leave the skin and bones on your chicken.
  • Season chicken generously with salt and pepper, and leave it to rest on your cutting board while you prep your vegetables.
  • Wash, Peel, Mince, Chop, and Dice your vegetables.
  • Cube your Bacon.


  • Preheat a cast iron braiser over medium-high heat. Drop in your diced bacon. Saute until browned. Once browned, remove your bacon with a slotted spoon and set aside.
  • Reduce your heat to medium. Place your seasoned chicken (in batches), skin down, into the pan, and place the lid on. The skin should take about 5 minutes to brown.
  • Carefully try and lift your chicken using tongs. If it is resisting, it is not ready to flip. Once the skin is sufficiently browned, you will be able to lift your chicken with ease, without ripping the skin. Brown both sides - then remove from the braiser and allow to rest.
  • Add your celery, carrot, onion, and some salt and pepper to the braiser and saute in the juices. After 8-10 minutes, when your onions are translucent, add in your garlic and a healthy splash of brandy. Pour in one half of a bottle of red wine, scrapping at the bottom of your pan.
  • Add chicken broth.
  • Add your chicken, bacon, rosemary, and thyme. Reduce heat to medium low, and allow to simmer for 45 minutes.
  • Add your diced mushrooms to a pan with 1 tsbp butter. Saute until cooked. Add to your Coq Au Vin.
  • A tip from Ina Garten: Mix 1 tbsp of warm butter with 1 tbsp of flour. Add to your Coq Au Vin. Allow to simmer for approximately 10 minutes.
  • Taste and season with additional salt and pepper if required.


A note on salt: 
I have become completely hooked on Maldon Sea Salt Flakes! I find they add an incredible flavour, and definitely recommend you try them!