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Easy Coq au Vin Recipe | Ed-Chef

Easy Coq au Vin Recipe | Chicken Stew with Red Wine

Ed Chef
This easy Coq au Vin recipe is all about making the traditional, authentic chicken stew with red wine as simply as possible.
Prep Time 2 hrs
Cook Time 2 hrs
Course Main Course
Cuisine French
Servings 2


  • 2 Whole Chicken Legs leg and thigh
  • 1/2 btl Red Wine
  • 1 lrg White Onion
  • 1 Carrot
  • 5 cloves Garlic
  • 1 Bay Leaf
  • 1 handful Thyme
  • 2 rashers Bacon
  • 2 cups Button Mushrooms
  • 1 cup Baby Onions
  • Plain Flour
  • Butter
  • Cooking Oil
  • Salt
  • Black Pepper



  • Roughly chop your onion, carrot and 3 of the 5 cloves of garlic
  • Tie your bunch of thyme so it doesn’t separate, either with a long, strong piece of the thyme itself or with a little string.
  • In a pan on a low heat, pour in half a bottle of red wine and add the thyme, bay leaf, chopped onions, carrot and garlic. Reduce slowly for a couple of hours.
  • Peel your baby onions and chop your mushrooms either into halves or quarters, depending on their size.
  • Slice your bacon into suitably sized pieces, more akin to lardons.
  • Crush the remaining two cloves of garlic and set them aside.
  • If needs be, separate the chicken pieces into thighs and legs, then dust liberally with flour.


  • Pre-heat an oven to 180c.
  • In an ovenproof pan for which you have a lid, fry the bacon in oil until it begins to cook. You want the pan on medium-high heat.
  • Add the mushrooms and the chicken and fry until everything starts to brown.
  • Add the baby onions and season everything with salt. Keep stirring so that the flour doesn’t burn.
  • Once the onions have started to colour, strain the reduced wine into the pan and stir to bring to temperature.
  • Once it begins to simmer, put the lid onto the pot and transfer to the oven, cooking for roughly an hour and a half. You might want to check the liquid level as it cooks. If it reduces too far, just add a little water.
  • Once that hour and a half is up, remove the lid and cook for a further half an hour to crisp up the top layer.
  • You can then remove the Coq au Vin from the oven and season with any additional salt and black pepper you might require. You could also stir in a little butter at this stage if you would like to further thicken the sauce.
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