Coq au vin

  • serves 4
  • A little effort

Catrin Thorndike shares her authentic French coq au vin recipe with us. Chicken thighs, pancetta, leek and carrots are cooked with red wine and cognac. Delicious.



  • olive oil
  • butter
  • pancetta cubes 150g
  • skinless, boneless chicken thighs 8
  • leeks 2 large, cut into sections 1cm thick
  • carrots 4, cut into slices 1cm thick
  • shallots 250g peeled, halved if large
  • garlic 4 cloves, crushed
  • thyme 1 sprig
  • bay leaves 2
  • red wine 1 bottle Beaujolais such as Fleurie
  • button mushrooms 150g, trimmed
  • cognac small glass
  • cornflour for thickening
  • parsley chopped to make 2 tbsp


  • Step 1

    Heat a dash of olive oil and a knob of butter in a large frying pan. Add the pancetta cubes and fry until crisp. Remove any excess fat/skin from chicken thighs. Season with salt and pepper, add to the frying pan and fry until brown.

  • Step 2

    Add all the vegetables to the chicken, together with the crushed garlic, thyme and bay leaves. Add the bottle of red wine (if the chicken is not completely covered, you’ll need to add more wine). Cover and simmer for 30-40 minutes.

  • Step 3

    Add the button mushrooms and simmer for a further 10-15 minutes. Add the cognac.

  • Step 4

    If you want to thicken the sauce a little, either simmer until reduced to your liking or blend 1 tbsp cornflour with 100ml of the liquid until smooth then return to the pan, stir and simmer until thickened.

    When ready to serve, sprinkle over the chopped parsley.

Nutritional Information

  • Kcals 975
  • Fat 62.4g
  • Saturates 19.4g
  • Carbs 19.2g
  • Fibre 5.7g
  • Protein 65.7g
  • Salt 2.67g