Delia Smith Coq Au Vin Recipe

This classic Delia Smith coq au vin is a deeply comforting French-style casserole with tender chicken, silky sauce, and rich savoury flavour. The chicken cooks gently in red wine with bacon, mushrooms, and herbs until meltingly soft and full of character. It is a medium-difficulty recipe that feels special without being fussy, perfect for a relaxed weekend meal. From start to finish, allow around 1 hour and 45 minutes.

Ingredients

For the chicken and marinade

• 1 whole chicken, jointed into 8 pieces
• 750ml full-bodied red wine
• 2 bay leaves
• 2 sprigs fresh thyme
• 2 garlic cloves, crushed
• 12 black peppercorns

For the casserole

• 150g smoked streaky bacon lardons
• 2 tbsp olive oil
• 25g unsalted butter
• 2 medium onions, finely chopped
• 2 tbsp plain flour
• 250ml good-quality chicken stock
• 200g chestnut mushrooms, halved
• 1 tbsp tomato purée
• Salt, to taste
• Freshly ground black pepper, to taste

How to Make Delia Smith Coq Au Vin

• Prepare the oven: Preheat the oven to 170°C or 150°C fan. Position a shelf in the centre so the casserole cooks gently and evenly.
• Marinate the chicken: Place the chicken pieces in a large bowl. Add the red wine, bay leaves, thyme, garlic, and peppercorns. Cover and leave to marinate for at least 2 hours, or overnight for deeper flavour.
• Cook the bacon and chicken: Lift the chicken from the marinade and pat dry, reserving the wine. Heat the olive oil in a large flameproof casserole and fry the bacon until golden. Remove with a slotted spoon. Brown the chicken pieces in the same pan until lightly coloured, then set aside.
• Build the sauce: Add the butter to the casserole, then soften the onions over low heat for 8 to 10 minutes. Stir in the flour and cook for 1 minute. Gradually pour in the reserved wine, followed by the stock, stirring constantly until smooth.
• Assemble and bake: Return the chicken and bacon to the casserole. Add the tomato purée and mushrooms. Season lightly, cover with a lid, and transfer to the oven. Cook for 1 hour until the chicken is tender.
• Rest and serve: Remove from the oven and allow the dish to rest for 10 minutes before serving so the flavours settle and the sauce thickens slightly.

Tips

How do I stop the sauce tasting bitter?

Use a good-quality red wine that you would happily drink. Avoid very young or overly tannic wines, as they can become harsh when reduced.

Can I make this ahead of time?

Yes, coq au vin improves with time. Make it a day ahead, cool completely, then reheat gently on the hob or in the oven.

What cut of chicken works best?

Bone-in pieces such as thighs and drumsticks give the best flavour and stay juicy during slow cooking.

Serving Suggestions

• Buttered mashed potatoes or creamy mash
• Steamed green beans or buttered carrots
• Crusty French bread to soak up the sauce

Storage

Room temperature

Do not leave the dish out for more than 2 hours after cooking.

Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze for up to 3 months. Defrost overnight in the refrigerator and reheat gently.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 12 g
• Protein: 38 g
• Fat: 32 g
• Saturated fat: 11 g
• Sodium: 680 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Coq Au Vin Recipe

Recipe by Milli RoseCourse: MainCuisine: FrenchDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A rich and comforting French-style chicken casserole cooked slowly in red wine with bacon, mushrooms, and herbs.

Ingredients

• 1 whole chicken, jointed

• 750ml red wine

• 150g smoked bacon lardons

• 2 onions, chopped

• 200g mushrooms

• 2 tbsp plain flour

• 250ml chicken stock

Directions

• Marinate the chicken in red wine, herbs, and garlic.
• Brown bacon and chicken pieces in a casserole.
• Soften onions and stir in flour.
• Add wine and stock, then return chicken to the pan.
• Cover and cook in the oven until tender.

Notes

• Use good-quality wine for best flavour.
• This dish improves if made a day ahead.
• Serve with mash or crusty bread.