James Martin Coq Au Vin

James Martin’s Coq Au Vin is a rich and comforting French classic where chicken is slowly braised in red wine with smoky bacon, mushrooms, and aromatic herbs. The sauce becomes beautifully glossy and deeply savoury, coating tender chicken pieces with bold flavour. While it looks impressive, the recipe is straightforward and perfect for home cooks who enjoy slow, rewarding dishes. Preparation takes about 20 minutes and the total cooking time is around 1 hour 30 minutes.

Ingredients

For the Chicken and Marinade

• 1 whole chicken, jointed into 6–8 pieces
• 500ml good quality red wine
• 2 cloves garlic, crushed
• 2 bay leaves
• 1 sprig fresh thyme
• 1 onion, sliced
• Salt and freshly ground black pepper

For the Stew

• 150g smoked streaky bacon, cut into small pieces
• 2 tbsp olive oil
• 25g butter
• 2 shallots, finely chopped
• 2 carrots, sliced
• 200g chestnut mushrooms, halved
• 2 tbsp plain flour
• 250ml chicken stock
• 1 tbsp tomato purée
• 1 small bunch fresh thyme
• 1 bay leaf

For Garnish

• Fresh parsley, finely chopped

How to Make James Martin Coq Au Vin

• Prepare the marinade: Place the chicken pieces in a large bowl. Pour over the red wine and add garlic, onion, bay leaves and thyme. Cover and refrigerate for at least 2 hours or overnight for deeper flavour.
• Remove and dry the chicken: Take the chicken from the marinade and pat dry with kitchen paper. Strain and reserve the wine marinade, discarding the solids.
• Brown the bacon: Heat a large casserole dish over medium heat. Add the bacon pieces and cook until lightly crisp. Remove and set aside.
• Brown the chicken: Add olive oil and butter to the pan. Season the chicken and brown it on all sides until golden. Remove and set aside.
• Cook the vegetables: Add the shallots, carrots and mushrooms to the same pan. Cook for 5 minutes until slightly softened and lightly coloured.
• Add flour and tomato purée: Stir in the flour and cook for 1 minute. Add tomato purée and mix well to coat the vegetables.
• Build the sauce: Pour in the reserved red wine marinade and chicken stock. Stir well, scraping the bottom of the pan to release flavour.
• Simmer the stew: Return the chicken and bacon to the casserole. Add thyme and bay leaf. Bring to a gentle simmer, cover, and cook for about 1 hour until the chicken is tender and the sauce thickens.
• Finish and serve: Taste and adjust seasoning if needed. Sprinkle with fresh parsley and serve hot.

Tips for the Best Coq Au Vin

Which wine works best for this dish?

A medium-bodied red wine such as Burgundy or Pinot Noir works beautifully. Choose something you would happily drink, as the flavour concentrates during cooking.

How do I keep the chicken tender?

Cook the stew gently on a low simmer rather than boiling it. Slow cooking keeps the chicken juicy and prevents it from becoming tough.

Why coat the vegetables in flour?

The flour helps thicken the sauce as the dish cooks, giving the stew its classic silky texture.

Can I make this dish ahead of time?

Yes. Coq Au Vin often tastes even better the next day as the flavours deepen overnight.

Serving Suggestions

• Serve with creamy mashed potatoes
• Crusty French bread to soak up the sauce
• Buttered egg noodles
• Steamed green beans or peas

Storage

Room Temperature

This dish should not be left out for more than 2 hours after cooking. Allow it to cool slightly before refrigerating.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the stove until piping hot.

Freezing

Coq Au Vin freezes well for up to 3 months. Cool completely before freezing and thaw overnight in the refrigerator before reheating.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 10 g
• Protein: 38 g
• Fat: 22 g
• Saturated Fat: 7 g
• Sodium: 620 mg

Nutrition values are estimates and may vary depending on ingredient brands and portion sizes.

FAQs

James Martin Coq Au Vin

Recipe by Milli RoseCourse: Main CourseCuisine: FrenchDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A classic French chicken stew braised in red wine with bacon, mushrooms and herbs. Rich, comforting and full of deep savoury flavour.

Ingredients

• 1 whole chicken, jointed

• 500ml red wine

• 150g smoked streaky bacon

• 200g chestnut mushrooms

• 2 shallots, chopped

• 2 carrots, sliced

• 2 cloves garlic, crushed

• 2 tbsp olive oil

• 25g butter

• 2 tbsp plain flour

• 250ml chicken stock

• 1 tbsp tomato puree

• 1 bay leaf

• Fresh thyme

• Salt and black pepper

• Fresh parsley, chopped

Directions

• Marinate chicken in red wine with garlic, onion and herbs for several hours or overnight.
• Remove chicken and pat dry. Reserve the wine marinade.
• Cook bacon in a large casserole until crisp then remove.
• Brown chicken pieces in olive oil and butter until golden.
• Add shallots, carrots and mushrooms and cook until slightly softened.
• Stir in flour and tomato puree.
• Pour in reserved wine marinade and chicken stock.
• Return chicken and bacon to the pot with herbs and simmer for about 1 hour.
• Finish with chopped parsley and serve hot.

Notes

• Use a good quality red wine for the best flavour.
• The stew tastes even better the next day.
• Serve with mashed potatoes or crusty bread.