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Mary Berry Coq au Vin Recipe

Mary Berry Coq au Vin Recipe

Mary Berry's coq au vin is chicken braised slowly in red wine with bacon, mushrooms, and shallots until deeply rich and tender.
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Servings: 6 Portions
Course: Main Course
Cuisine: British
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 8 chicken thighs and drumsticks skin on, bone in
  • 2 tbsp plain flour
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 150 g smoked bacon lardons
  • 12 –16 shallots peeled and left whole
  • 2 garlic cloves crushed
  • 250 g chestnut mushrooms halved or quartered
  • 2 tbsp brandy optional
  • 500 ml full-bodied red wine
  • 300 ml chicken stock
  • 2 tbsp tomato purée
  • 2 bay leaves
  • 3 –4 sprigs fresh thyme
  • 1 tbsp redcurrant jelly or soft brown sugar
  • Fresh flat-leaf parsley chopped, to finish

Method
 

  1. Preheat oven to 160°C / 140°C fan / Gas 3. Pat chicken dry, season flour, and dust chicken lightly all over.
  2. Brown chicken in batches in hot oil, skin-side down first, 3–4 minutes per side until deeply golden. Set aside.
  3. Brown bacon in same pan, 4–5 minutes. Add shallots, cook 8–10 minutes until softened and coloured. Add garlic and mushrooms, cook 3–4 minutes.
  4. Add brandy if using, bubble 30 seconds, scraping the pan. Add wine, simmer and scrape base. Stir in stock, tomato purée, bay leaves, and thyme.
  5. Return chicken to pan, nestling into the liquid. Bring to a simmer, cover, and transfer to oven. Braise 1 hour 30 minutes to 1 hour 45 minutes until tender.
  6. Remove chicken and keep warm. Remove bay leaves and thyme. Simmer sauce uncovered on the hob 8–10 minutes until glossy and thickened. Stir in redcurrant jelly. Season to taste.
  7. Return chicken to sauce, spoon over to glaze. Scatter with parsley. Serve.

Notes

Pat chicken completely dry before browning for the best colour and flavour.
Brown chicken in batches — do not overcrowd the pan.
Use a wine you would happily drink — it concentrates significantly during cooking.
Reduce the sauce uncovered on the hob at the end — this is essential for the right consistency.
Genuinely improves overnight — making it a day ahead is recommended.
Stores in the fridge for up to 3 days or freezes for up to 3 months.
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