Mary Berry Coq au Vin Recipe

Name: Mary Berry Coq au Vin
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Ingredients: 8 bone-in, skin-on chicken thighs (about 1.2kg); 1 tsp fine salt, plus more to taste; 1/2 tsp freshly ground black pepper; 2 tbsp plain flour; 150g smoked lardons (or thick-cut bacon, chopped); 1 tbsp olive oil (only if your pan is dry); 1 large onion, finely chopped; 2 carrots, sliced into 1cm rounds; 2 garlic cloves, crushed; 2 tbsp tomato purée; 400ml full-bodied red wine (Burgundy, Pinot Noir, or Côtes du Rhône); 250ml chicken stock; 2 bay leaves; 4 thyme sprigs (or 1 tsp dried thyme); 200g chestnut mushrooms, halved (or quartered if large); 200g shallots or pearl onions, peeled; 20g unsalted butter; 2 tbsp chopped fresh parsley, to finish

This is a cosy, Mary Berry-style coq au vin with beautifully browned chicken, smoky bacon, and a glossy red wine sauce that tastes like it has simmered all day. The flavour is deep and savoury with soft onions and mushrooms soaking up every bit of that rich gravy. It’s a confident but very doable weekend dinner, and most of the cooking time is hands-off while it gently braises in the oven. Total time is about 1 hour 40 minutes.

What Is Coq au Vin and What Does It Taste Like?

Coq au vin is a classic French braise where chicken gently cooks in red wine with aromatics until the meat is tender and the sauce turns dark, silky, and savoury. Expect crisp-edged bacon, soft sweet onions, and mushrooms that taste like little sponges of wine gravy. It’s rich without being heavy, and it’s exactly the sort of dish that makes the whole kitchen smell wonderful.

Ingredients

For the chicken and base

8 bone-in, skin-on chicken thighs (about 1.2kg)
1 tsp fine salt, plus extra to taste
1/2 tsp freshly ground black pepper
2 tbsp plain flour
150g smoked lardons (or thick-cut bacon, chopped)
1 tbsp olive oil (only if needed)
1 large onion, finely chopped
2 carrots, sliced into 1cm rounds
2 garlic cloves, crushed
2 tbsp tomato purée

For the braising liquid

400ml red wine (Burgundy, Pinot Noir, or Côtes du Rhône work well)
250ml chicken stock
2 bay leaves
4 thyme sprigs (or 1 tsp dried thyme)

For the mushroom and onion finish

200g chestnut mushrooms, halved (or quartered if large)
200g shallots or pearl onions, peeled
20g unsalted butter
2 tbsp chopped fresh parsley

How to Make Coq au Vin

Prepare the oven and pan

Prepare the oven: Preheat the oven to 170°C or 150°C fan. Place a shelf in the middle so the casserole cooks evenly.
Choose the right pot: Use a large, oven-safe casserole dish with a lid (cast iron is ideal). It should be wide enough to brown the chicken properly.
Prep the chicken: Pat the chicken thighs dry with kitchen paper. Season with salt and pepper, then dust lightly with the flour, shaking off any excess.

Brown everything for flavour

Crisp the bacon: Place the casserole over medium heat. Add the lardons and cook for 5–7 minutes until golden and the fat has rendered. Scoop onto a plate, leaving the fat in the pan.
Brown the chicken: Turn the heat up to medium-high. Add chicken thighs skin-side down and brown well for 5–6 minutes, then turn and brown the other side for 3–4 minutes. Work in batches so the pan stays hot. (Add a splash of olive oil only if the pan looks dry.)
Soften the veg: Lower the heat to medium. Add the onion and carrots and cook for 6–8 minutes until softened, scraping up the browned bits as you go.

Mix the sauce

Add garlic and tomato purée: Stir in the crushed garlic and tomato purée. Cook for 1 minute to take the raw edge off.
Pour in the wine: Add the red wine and bring to a gentle simmer, scraping the bottom of the pan to lift all that flavour into the sauce.
Add stock and herbs: Pour in the chicken stock, then add bay leaves and thyme. Stir well.
Return chicken and bacon: Nestle the chicken thighs back into the pot and scatter the lardons over the top. The liquid should come about halfway up the chicken (add a small splash of water or stock if needed).

Bake (braise) until tender

Cover and braise: Pop the lid on and transfer the casserole to the oven. Cook for 55–65 minutes, or until the chicken is tender and cooked through.
Check once: Halfway through, give the pot a gentle stir and spoon a little sauce over the chicken so everything stays moist.

Finish the mushrooms and shallots

Sauté for colour: While the chicken finishes, melt the butter in a large frying pan over medium-high heat. Add the shallots and mushrooms and cook for 8–10 minutes until golden and glossy.
Add to the casserole: Stir the mushrooms and shallots into the pot once the chicken is tender.
Thicken the sauce: Place the casserole back on the hob, uncovered, and simmer for 10–15 minutes until the sauce looks slightly thickened and coats the back of a spoon.

Cool (rest) and assemble to serve

Rest the dish: Turn off the heat and let the coq au vin sit for 10 minutes. This settles the sauce and keeps the chicken juicy.
Season and finish: Taste the sauce and adjust salt and pepper. Remove the thyme stems and bay leaves if you spot them, then scatter with chopped parsley.
Serve: Spoon chicken, mushrooms, shallots, and plenty of sauce into warm bowls.

Tips

How do I get a richer, darker sauce?

Don’t rush the browning. Properly golden chicken skin, crisp bacon, and softened onions build the foundation. Also, let the sauce simmer uncovered at the end so it reduces and concentrates.

Why is my sauce thin?

It usually just needs reducing. Simmer uncovered for 10–20 minutes until glossy. If you still want it thicker, mash a tablespoon of softened butter with a tablespoon of flour, whisk it into the sauce, and simmer for 2–3 minutes.

How do I stop the chicken from drying out?

Use thighs rather than breast, keep the pot covered while it braises, and avoid overcooking. Resting for 10 minutes before serving also helps the meat stay succulent.

What red wine works best?

Choose something dry and drinkable. Burgundy is classic, but Pinot Noir or a Côtes du Rhône gives a lovely round flavour without too much tannin.

Serving Suggestions

Buttery mashed potatoes or celeriac mash
Crusty bread to mop up the sauce
Tagliatelle or buttered new potatoes
Green beans, tenderstem broccoli, or a sharp dressed salad

Storage

Room temperature

Let the casserole cool for no more than 2 hours, then refrigerate. Because this is a chicken dish, it’s not suitable for leaving out longer than that.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob over low heat until piping hot, adding a small splash of water or stock if the sauce has thickened too much.

Freezing

Freeze for up to 3 months in freezer-safe containers. Defrost overnight in the fridge, then reheat slowly on the hob. For the best texture, add freshly sautéed mushrooms when serving (mushrooms can soften a bit after freezing).

Nutrition

Calories: 520 kcal
Carbohydrates: 14 g
Protein: 36 g
Fat: 28 g
Saturated Fat: 9 g
Sodium: 980 mg

Disclaimer: Nutrition values are estimates and will vary based on specific ingredients, brands, and portion sizes.

FAQs

Can I make coq au vin without bacon?

Yes. The bacon adds smokiness and richness, but you can omit it. Add 1–2 tablespoons of olive oil for browning and consider a teaspoon of smoked paprika to mimic a little of that depth.

Can I use chicken breast instead of thighs?

You can, but it’s less forgiving and can dry out in a long braise. If using breast, brown it first, then add it for the last 20–25 minutes of oven time so it stays tender.

What can I use instead of red wine?

For an alcohol-free version, replace the wine with extra chicken stock plus 2 tablespoons of balsamic vinegar or red wine vinegar and 1 tablespoon of tomato purée. The flavour won’t be identical, but it will still be delicious and well balanced.

Can I make this ahead of time?

Absolutely. Coq au vin tastes even better the next day. Cool, refrigerate overnight, then reheat gently on the hob until piping hot. Skim any excess fat from the surface before reheating if you like a cleaner finish.

Can I cook coq au vin on the hob instead of the oven?

Yes. Once everything is in the pot, cover and simmer on very low heat for about 45–60 minutes, stirring occasionally to prevent catching. Keep it at the gentlest simmer so the chicken stays tender.

How do I know when the chicken is done?

The safest way is a thermometer: aim for 75°C in the thickest part. You’ll also see the meat pulling slightly from the bone and the juices running clear when pierced.