Make this slow-cooked chicken dish, then try our tartiflette, dauphinoise potatoes and more easy French recipes.

How to make coq au vin... step-by-step video


  • 1 tbsp olive oil
  • 4 chicken legs
  • 150g smoked lardons
  • 12 round shallots, peeled
  • 3 garlic cloves, finely chopped
  • 2 tbsp tomato purée
  • a few thyme sprigs
  • 2 bay leaves
  • 2 tbsp plain flour
  • 175ml red wine
  • 750ml chicken stock
  • 250g button mushrooms, halved
  • a handful flat-leaf parsley leaves, chopped


  • STEP 1

    Heat the oil in a large pan or casserole, season the chicken legs well and add to the pan. Cook for 4-5 minutes, turning halfway, until browned. Transfer the chicken to a plate.

  • STEP 2

    Tip the lardons and shallots into the pan and cook for 5-6 minutes until they brown slightly. Add the chopped garlic and cook for a minute, before adding the tomato purée, thyme and bay leaves, and cooking for a minute more. Add the plain flour and cook for another minute.

  • STEP 3

    Pour in the red wine and chicken stock, add the mushrooms, then return the chicken legs to the pan and bring to the boil. Turn down the heat to a simmer and bubble gently for 1 hour until the sauce has thickened slightly and the chicken is meltingly tender. Sprinkle over the chopped parsley and serve.

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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