60 minutes


Coq au vin

  • 1.5kg chicken, or cockerel/capon if you can get hold of one, jointed into 6 pieces
  • 40g of butter
  • 2 onions, sliced
  • 2 garlic cloves, sliced
  • 150g of smoked bacon lardons
  • 2 tbsp of cornflour, mixed with a little water to make a paste
  • 2 tbsp of cognac
  • 100g of pearl onions
  • 150g of chantenay carrots, halved lengthways (optional)
  • 750ml of red wine, preferably from Burgundy
  • 1 bouquet garni
  • 200g of button mushrooms, cleaned and stalks trimmed
  • salt
  • pepper


Begin by browning the chicken pieces in the butter in a large pan
Once nicely coloured, remove from the pan and reserve on a plate. Next, add the sliced onions, garlic and cornflour paste to the pan and stir until the onions have softened. Add the bacon
Once the bacon has cooked, add the cognac and set it alight to burn off the alcohol
Return the chicken to the pan with the bouquet garni, carrots, pearl onions and red wine. Cover with a lid and simmer for 30 minutes
After this time, add the mushrooms and simmer for a further 15 minutes
Season to taste with salt and pepper and serve with bread or mashed potatoes