Coq au Vin recipe from our gourmet chef

This gourmet Coq au Vin recipe comes straight from the professional kitchen of our cookery hosts Freya and Chef Maynard, who run amazing French cooking holidays at their gourmet cookery school in the heart of the Loire Valley.

There really is no better place to find an authentic recipe for this traditional French dish.

The recipe calls for red wine and if you want to keep it authentic, reach for the Burgundy.

Serves 4

Ingredients

  • 1 whole chicken
  • 4 large onions
  • 250g smoked bacon lardons
  • 1 bunch of fresh thyme
  • 4 cloves of garlic
  • 2 tbsp flour
  • 1 tbsp vegetable oil
  • 1 bottle of red wine
  • 500ml chicken stock

Directions

1. Slice the onions and garlic, and chop the thyme. Preheat a large non-stick frying pan and fry onion, garlic & thyme with the bacon lardons until completely golden brown, remove from pan.

cutting chicken with a knife

2. Chop the chicken into pieces, leaving the drumstick and thighs on the bone, and cutting the breasts in half. Re-heat the same frying pan, and fry the chicken pieces until golden brown. Sprinkle the flour over the chicken, and cook out like a roux (until the sauce thickens).

chicken browning in a pan with herbs

3. Pour all of the wine into the pan with the chicken and allow it to come to the boil. Transfer the chicken & wine to a slow cooker, add the onions, garlic & thyme, and pour in the chicken stock.

pour wine into pan with onions

4. Bring to a gentle simmer, then cook slowly for 2 to 3 hours or until tender. Season and serve.

stirring coq au vin in pot

Serving suggestions

This is a great winter warmer dish, and can be served with mashed potato and fresh vegetables such as cabbage or carrots.

Coq au vin can be made a couple of days in advance, but is generally better if made the morning you want to serve it… plus it gives your home a delicious aroma!


If you’ve nailed this dish, maybe you’d be interested in joining the acclaimed Chef Maynard for an immersive cooking experience in France? Find out more about his gourmet cookery holiday¬†and indulge your inner foodie.

In need of a dessert to follow your coq au vin? Have a go at Chef Maynard’s pistachio shortbread biscuits – they work really well with ice cream or sorbet.