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Coq au Vin with Entre Lunas Wine

Chicken in Red Wine

A simplified method for Chicken in Red Wine based on Raymond Blanc's recipe for Coq Au Vin

Course Main
Cuisine French
Keyword chicken, Red Wine
Prep Time 30 minutes
Cook Time 50 minutes
Servings 4
Author Fiona Maclean


  • 1 medium Chicken Or a mixture of chicken on the bone - drumsticks, wings and thighs. Do not try to use breast meat off the bone.
  • 20 small Onions or shallots Peeled
  • 1 litre Red Wine Or 750ml and 250ml of chicken stock
  • 20 Button Mushrooms
  • 2 medium Carrots Peeled and cut into 1cm slices
  • 2 sticks Celery Trimmed and cut into 1cm slices
  • 1 Bouquet Garni I made mine with 2 bay leaves, a handful of fresh thyme and the stalks from the parsley I picked for the garnish.
  • 1 tbsp Plain Flour
  • 2 rashers Smoked streaky bacon
  • 2-3 tbsp olive oil
  • Salt and pepper
  • 1 handful Fresh Parsley


  1. Put the wine (and stock if using) into a pan, bring to the boil and simmer to reduce by around a third and remove the alcohol

  2. Allow the wine to cool while you joint your chicken into 10 pieces if necessary.

  3. Put the chicken in a large bowl with the bouquet garni, onions, carrots and celery

  4. Once the wine has cooled, pour it over the chicken and vegetable mixture, cover and place in the fridge for 24 hours.

  5. Take the mixture out of the fridge and drain in a colander for at least an hour, reserving the wine to use later

  6. Pat the chicken pieces dry with kitchen paper, then season with salt and freshly ground pepper

  7. Heat a tablespoon of oil in a heavy casserole then brown the chicken pieces over a medium-high heat for 5 minutes on all sides so that the meat is sealed and the skin is golden brown. If necessary work in batches

  8. Remove the chicken from the pan and put to one side

  9. Now add the vegetables and brown, turning frequently until the onions start to turn translucent and caramelise on the edges

  10. Meanwhile, take a baking tray and sprinkle the flour over. Set the oven to 180c and brown the flour in the oven till it is a light gold colour. You can do this at any time - I use the residual heat in the oven after baking bread. Just put the flour in a screwtop jar once it has cooled and you can keep it for a month or more

  11. Once the vegetables are cooked, remove them from the pan.

  12. If necessary add more oil, then add the bacon or lardons and cook on a high heat for a minute

  13. Now add the button mushrooms and cook for a further 5 minutes with the bacon.

  14. Put to one side for later

  15. Drain off as much oil as possible and return the chicken, vegetables (not the mushrooms and bacon) and the bouquet garni to the casserole. Cover and put in the fridge or in a cool place till 40 minutes before you want to eat.

  16. Preheat the oven to 165c

  17. Pour the wine over the chicken and vegetables and bring the mixture to a gentle simmer on the hob. Sprinkle through the flour, stirring as you do so so that there are no lumps and the flour is fully incorporated

  18. Cover the casserole and put in the oven to cook for 30-40 minutes,

  19. 5-10 minutes before you want to serve the dish, add the mushrooms and bacon pieces and put the dish back in the oven to heat through

  20. Check the seasoning and serve garnished with chopped fresh parsley