Mary Berry Coq au Vin Recipe

This classic Coq au Vin is a dinner party showstopper as well as being incredibly rich! Slow-cooking the chicken in red wine makes the meat go meltingly tender, which along with the smoky bacon and button mushrooms adds a deep, savory complexity to this stew that is so comforting on a winter night.

Mary Berry Coq au Vin Recipe Ingredients

• The Meat:
  • 8 chicken thighs (skin-on, bone-in) or a whole jointed chicken
  • 2 tbsp sunflower oil
  • 175g (6 oz) smoked bacon lardons (or streaky bacon, chopped)
• The Vegetables:
  • 12 small button onions (or shallots), peeled and left whole
  • 225g (8 oz) button mushrooms, halved or left whole
  • 2 garlic cloves, crushed
• The Sauce:
  • 600ml (1 pint) red wine (a full-bodied one like Burgundy or Shiraz)
  • 300ml (1/2 pint) chicken stock
  • 1 tbsp tomato purée
  • 1 tsp brown sugar
  • 2 bay leaves
  • sprigs of fresh thyme
  • Salt and freshly ground black pepper
• The Thickener (Beurre Manié):
  • 25g (1 oz) butter, softened
  • 25g (1 oz) plain flour

How To Make Mary Berry Coq au Vin Recipe

1. Brown the chicken: Preheat the oven to 160°C (140°C fan/325°F/Gas 3). Heat the oil in a large flameproof casserole dish. Season the chicken thighs. Fry them over high heat until the skin is golden brown and crisp. Do this in batches so you don’t crowd the pan. Remove chicken and set aside.
2. Fry the garnish: In the same pan, add the bacon lardons and the whole button onions. Fry gently for about 5–8 minutes until the bacon is crisp and the onions are starting to brown. Add the crushed garlic and cook for 1 minute more.
3. Build the braise: Return the chicken to the pan. Pour in the red wine and chicken stock. Stir in the tomato purée and brown sugar. Add the bay leaves and thyme sprigs. Season with salt and pepper.
4. Oven cook: Bring the liquid to a simmer on the stove. Cover the casserole dish with a tight lid and transfer it to the preheated oven. Cook for 45 minutes.
5. Add mushrooms: Remove the casserole from the oven. Stir in the button mushrooms. Return to the oven and cook for a further 20–30 minutes, or until the chicken is tender and coming away from the bone.
6. Thicken the sauce: Remove the chicken, onions, bacon, and mushrooms with a slotted spoon and keep them warm in a serving dish. Discard the bay leaves and thyme. Place the casserole with the liquid back on the stovetop over high heat.
7. Beurre Manié magic: Mash the softened butter and flour together in a small bowl to form a paste (beurre manié). Whisk small pieces of this paste into the boiling sauce. Whisk constantly until the sauce thickens and becomes glossy.
8. Serve: Pour the rich, thickened sauce over the chicken and vegetables. Serve immediately.

Recipe Tips!

• Onion Peel Hack: Peeling tiny button onions is tedious! Place them in a bowl and cover with boiling water for 2 minutes. Drain, and the skins will slip off easily when you trim the root.
• Wine Quality: The wine is the main flavor here. Do not use “cooking wine.” Use a wine you would be happy to drink—a Pinot Noir or Burgundy is traditional and adds the right level of acidity and fruit.
• Beurre Manié: This technique (butter kneaded with flour) is Mary’s secret for a lump-free sauce. Adding flour at the end allows you to control the thickness perfectly without making a roux at the start.
• Day-After Flavor: Like most stews, Coq au Vin tastes infinitely better the next day. If you have time, make it 24 hours ahead and reheat it gently; the flavors will deepen significantly.

What To Serve With Mary Berry Coq au Vin Recipe?

This Mary Berry Coq au Vin Recipe is a rich, saucy dish that demands a vehicle for the gravy! A creamy Dauphinoise Potato is the ultimate indulgence, but simple Mashed Potatoes work just as well. For a green side, buttered Green Beans or tender Stem Broccoli adds a splash of color to the dark sauce! And naturally, a glass of the same Red Wine you used in the pot is the perfect accompaniment.

How To Store Mary Berry Coq au Vin Recipe

• Refrigerate: Cool the casserole completely, then store in an airtight container in the fridge for up to 3 days.
• Reheat: Reheat gently on the hob or in a 160°C oven until the chicken is piping hot. Add a splash of stock if the sauce has become too thick.
• Freeze: This dish freezes beautifully! Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Mary Berry Coq au Vin Recipe Nutrition Facts

• Calories: 620 kcal
• Fat: 35g
• Carbohydrates: 12g
• Protein: 45g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Mary Berry Cheese Straws Recipe
• Mary Berry Marmalade Glazed Ham Recipe
• Mary Berry Venison Wellington Recipe

Mary Berry Coq au Vin Recipe

Author: Chloe Saidani Cooking Method:Braising Cuisine:French Courses:Dinner

Difficulty:BeginnerPrep time: 30 minutesCook time:1 hour 15 minutesRest time: minutesTotal time:1 hour 45 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:620 kcal Best Season:Available

Description

A French classic simplified by Mary Berry. Chicken thighs braised in red wine with bacon, mushrooms, and onions, finished with a glossy thickened sauce.

Ingredients

• 8 chicken thighs
• 175g bacon lardons
• 12 button onions
• 225g mushrooms
• 600ml red wine
• 25g butter + 25g flour (paste)

Instructions

1. Brown chicken; remove.
2. Fry bacon and onions.
3. Add wine, stock, herbs, and chicken.
4. Bake covered at 160°C for 45 mins.
5. Add mushrooms; bake 20 mins more.
6. Thicken sauce with butter/flour paste.
7. Pour over chicken and serve.

Notes

• Peeling onions after soaking in hot water is easier.
• The butter-flour paste creates a glossy, thick sauce.
• Use a good quality wine for the best flavor.

Keywords:Mary Berry Coq au Vin Recipe