Coq au vin is a classic French dish that is rich and deep in flavour. Pieces of chicken are cooked slowly in a rich red wine sauce, enhanced by shallots, garlic, mushrooms and pancetta. Serve with mashed or roasted potatoes, crusty French bread or anything starchy to soak up the gloriously rich wine sauce.

UK Shallot Coq Au Vin
(© UK Shallots)
UK Shallot Coq Au Vin
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Nutrition Facts
Coq au vin
Amount Per Serving
Calories 947 Calories from Fat 504
% Daily Value*
Fat 56g86%
Saturated Fat 17g106%
Trans Fat 1g
Cholesterol 182mg61%
Sodium 603mg26%
Potassium 1360mg39%
Carbohydrates 34g11%
Fiber 5g21%
Sugar 14g16%
Protein 49g98%
Vitamin A 598IU12%
Vitamin C 18mg22%
Calcium 91mg9%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Coq au vin

A classic French dish that is rich and deep in flavour
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Main Course
Cuisine: French
Servings: 4
Calories: 947kcal


  • Large casserole dish
  • Saucepan


  • 1 chicken jointed into 8 pieces
  • 2 tbsp olive oil
  • 20 g butter
  • 20 round shallots peeled and left whole
  • 300 g small button mushrooms
  • 150 g pancetta cut into lardons
  • 2 garlic cloves peeled and crushed
  • 2 tbsp plain flour
  • 4 tbsp cognac
  • 400 ml red wine
  • 450 ml chicken stock
  • 1 bay leaf
  • 1 thyme sprig
  • 2 tbsp fresh parsley finely chopped


  • Preheat the oven to 180°C/350°F/Gas Mark 4.
  • Heat half the oil and butter in a large casserole, and brown the chicken pieces well, ensuring the skin becomes crisp and brown. Set aside. 
  • Melt the remaining butter with the oil and add the shallots, mushrooms and pancetta.  Cook for 10 minutes until well browned, stirring regularly to ensure even browning. Add the garlic and cook for 2 minutes. Add the flour and cook for a further minute.
  • In a separate pan bring the red wine to the boil and reduce by half. 
  • Pour the cognac into the casserole and bring to a simmer. Allow the cognac to bubble until the liquid has reduced by half.   
  • Add the reduced red wine and chicken stock, return the chicken pieces to the pan, and add the bay leaf and thyme
  • Cover the casserole and cook in the preheated oven for one hour.
  • Serve garnished with the parsley, with plain boiled potatoes.


It is important that this dish is made with chicken on the bone. Ask your butcher to joint a chicken for you, or use thighs and drumsticks.


Calories: 947kcal | Carbohydrates: 34g | Protein: 49g | Fat: 56g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 603mg | Potassium: 1360mg | Fiber: 5g | Sugar: 14g | Vitamin A: 598IU | Vitamin C: 18mg | Calcium: 91mg | Iron: 5mg

Recipe courtesy of UK Shallots



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