Mary Berry Coq au Vin Recipe

Name: Mary Berry Coq au Vin Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Ingredients: 6 chicken legs or thighs (bone-in, skin-on); 200g smoked bacon lardons; 12 small shallots, peeled; 250g button mushrooms, halved; 3 garlic cloves, crushed; 2 tbsp plain flour; 500ml red Burgundy wine; 150ml chicken stock; 2 tbsp tomato purée; 2 tbsp brandy (optional); 2 bay leaves; 3 sprigs fresh thyme; 2 tbsp olive oil; 25g butter; 1 tbsp redcurrant jelly; Salt and freshly ground black pepper; Fresh flat-leaf parsley, chopped (for garnish); 1 tbsp softened butter mixed with 1 tbsp flour (beurre manié, if needed)

This Mary Berry coq au vin recipe is a beautifully rich and comforting French classic that brings deep, wine-infused flavors to tender chicken pieces. With its velvety sauce, smoky bacon, earthy mushrooms, and aromatic herbs, this dish delivers restaurant-quality results right from your home kitchen. It is surprisingly straightforward to prepare, making it perfect for both confident cooks and beginners looking to impress. From start to finish, you will need around 2 hours, with most of that time spent letting the oven do the hard work while the flavors develop into something truly special.

What Is Coq au Vin and How Does It Taste?

Coq au vin is one of the most celebrated dishes in French cooking. Traditionally, it involves chicken slowly braised in red wine with bacon, mushrooms, shallots, and fresh herbs until every element is meltingly tender and infused with deep, savoury flavour. Mary Berry’s version stays faithful to the classic while making the process approachable for home cooks.

The taste is incredibly rich and layered. The red wine sauce reduces into a glossy, velvety gravy that clings to every piece of chicken. Smoky bacon lardons add a salty depth, while the shallots turn sweet and jammy during the long, slow braise. Button mushrooms soak up the wine and become beautifully savoury. Fresh thyme and bay leaves bring a gentle herbal warmth that ties everything together without overpowering the dish.

The chicken itself is succulent and falls off the bone with the lightest touch. The skin, browned before braising, adds body and richness to the sauce. Every spoonful feels like a warm hug, making this the perfect dish for chilly evenings, weekend gatherings, or any occasion that calls for something truly special.

Ingredients

For the Chicken

6 chicken legs or thighs (bone-in, skin-on)
2 tbsp olive oil
25g butter
Salt and freshly ground black pepper

For the Sauce and Vegetables

200g smoked bacon lardons
12 small shallots, peeled
250g button mushrooms, halved
3 garlic cloves, crushed
2 tbsp plain flour
500ml red Burgundy wine
150ml chicken stock
2 tbsp tomato purée
2 tbsp brandy (optional)
1 tbsp redcurrant jelly
2 bay leaves
3 sprigs fresh thyme

For Thickening (If Needed)

1 tbsp softened butter mixed with 1 tbsp plain flour (beurre manié)

For Garnish

Fresh flat-leaf parsley, chopped

Kitchen Utensils

Large flameproof casserole with lid
Tongs
Slotted spoon
Wooden spoon
Chopping board and knife
Measuring jug

Preparation and Cooking Time

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 6

How to Make Mary Berry Coq au Vin

Prepare the oven: Preheat the oven to 160°C or 140°C fan (Gas 3). Place a shelf in the centre of the oven so the casserole cooks evenly with gentle, surrounding heat.
Season and brown the chicken: Pat the chicken pieces dry with kitchen paper and season generously with salt and freshly ground black pepper. Heat the olive oil and butter together in a large flameproof casserole over medium-high heat. Once the butter is foaming, add the chicken pieces skin-side down. Brown them for 3 to 4 minutes on each side until deeply golden all over. Work in batches to avoid overcrowding the pan. Remove the chicken to a plate and set aside.
Cook the bacon: Add the smoked bacon lardons to the same casserole. Fry over medium heat for 4 to 5 minutes, stirring occasionally, until the lardons are crisp and golden. Use a slotted spoon to lift them out and add them to the plate with the chicken.
Soften the shallots and mushrooms: Tip the peeled shallots into the casserole and cook for 4 to 5 minutes, turning them now and then until lightly coloured on all sides. Add the crushed garlic and halved mushrooms and cook for a further 2 minutes, stirring gently.
Build the sauce: Sprinkle the plain flour over the vegetables and stir well for 1 minute to cook out the raw flour taste. If using brandy, pour it in now and let it bubble for a few seconds. Add the red wine, chicken stock, tomato purée, redcurrant jelly, bay leaves, and thyme sprigs. Stir everything together thoroughly and bring the liquid to a gentle simmer. The sauce should start to thicken slightly as it heats.
Combine everything: Return the browned chicken pieces and crispy bacon lardons to the casserole, nestling the chicken into the sauce. The liquid should come roughly halfway up the chicken. Place the lid on tightly.
Braise in the oven: Transfer the covered casserole to the centre of the preheated oven. Cook for 1 to 1½ hours until the chicken is completely tender, the meat pulls away from the bone easily, and the sauce has reduced and deepened in colour.
Adjust the sauce: Carefully remove the casserole from the oven. If the sauce looks too thin, place the casserole on the hob over medium heat. Pinch off small pieces of the beurre manié and stir them into the simmering sauce one at a time until it reaches a glossy, coating consistency. Taste and adjust the seasoning with more salt or pepper if needed.
Garnish and serve: Remove and discard the bay leaves and thyme sprigs. Scatter generously with freshly chopped flat-leaf parsley and serve the coq au vin straight from the casserole at the table.

Tips for the Perfect Mary Berry Coq au Vin

What type of wine works best for coq au vin?

A good-quality red Burgundy or Pinot Noir gives the best results. The wine is a primary flavour in this dish, so choose something you would happily drink on its own. Avoid very cheap cooking wines as they can taste harsh and acidic once reduced. A medium-bodied red with fruity undertones and low tannins will create a smooth, well-rounded sauce.

Why is browning the chicken so important?

Browning the chicken before braising creates a deep golden crust through the Maillard reaction. This step adds layers of savoury flavour to both the chicken and the sauce. Without it, the dish can taste flat and the sauce will lack colour and body. Make sure the pan is properly hot and avoid moving the chicken too soon. Let it develop a good crust before turning.

Can I make coq au vin ahead of time?

Absolutely, and in fact it tastes even better the next day. The flavours have time to meld and deepen overnight in the fridge. Simply cool the dish completely, cover, and refrigerate. Reheat gently on the hob or in the oven at 160°C for about 30 minutes until piping hot throughout. This makes it ideal for dinner parties where you want to prepare everything in advance.

How do I stop the sauce from being too thin?

If the sauce is thinner than you would like after braising, the beurre manié technique works beautifully. Simply mix equal parts softened butter and plain flour into a paste and stir small pieces into the simmering sauce. Each addition will thicken it slightly. You can also remove the lid for the final 20 minutes of cooking to allow some liquid to evaporate naturally.

Should I use bone-in or boneless chicken?

Always use bone-in, skin-on chicken for coq au vin. The bones release collagen during the long, slow braise, which gives the sauce its rich body and silky texture. The skin adds flavour and fat that enriches everything. Boneless chicken breasts will overcook and dry out during the braising time and will not deliver the same depth of flavour.

How do I peel shallots quickly?

Place the shallots in a heatproof bowl and pour boiling water over them. Leave for 2 minutes, then drain and rinse with cold water. The skins will slip off easily with just a gentle squeeze. This saves a lot of time and frustration, especially when working with small shallots that can be fiddly to peel.

Serving Suggestions

Creamy mashed potatoes to soak up the rich wine sauce
Buttered new potatoes with fresh parsley
Crusty French bread or a warm baguette for mopping up every drop
Steamed green beans, buttered Savoy cabbage, or glazed carrots
Egg noodles or tagliatelle tossed in a little butter
A simple green salad dressed with Dijon vinaigrette
A glass of the same red wine used in the recipe

Storage

Room Temperature

Coq au vin can sit at room temperature for up to 2 hours after cooking. If you are serving it as part of a dinner party, keep the lid on the casserole to retain heat. Do not leave it out for longer than 2 hours as the chicken and sauce contain perishable ingredients.

Refrigerator

Allow the coq au vin to cool completely, then transfer it to an airtight container or cover the casserole tightly with cling film. It will keep in the refrigerator for up to 3 days. Reheat gently on the hob over low heat or in the oven at 160°C for 25 to 30 minutes until piping hot all the way through. The flavours actually improve after a day in the fridge.

Freezing

Coq au vin freezes very well for up to 3 months. Cool completely, then portion into freezer-safe containers, making sure the chicken is submerged in sauce to prevent drying out. Thaw overnight in the refrigerator before reheating. Reheat thoroughly on the hob or in the oven until the sauce is bubbling and the chicken is hot all the way through. You may need to add a splash of stock when reheating to loosen the sauce slightly.

Nutrition Information

The following values are approximate and based on one serving (one-sixth of the total recipe).

Calories: 520 kcal
Carbohydrates: 12g
Protein: 38g
Fat: 28g
Saturated Fat: 10g
Sodium: 680mg

These nutritional values are estimates only. Actual values may vary depending on specific ingredients, brands used, and portion sizes. For precise dietary information, please use a certified nutrition calculator.

Frequently Asked Questions

Can I use chicken breasts instead of thighs or legs?

You can, but the results will not be as good. Chicken breasts tend to dry out during the long braising time and lack the richness that bone-in, skin-on pieces bring to the sauce. If you must use breasts, reduce the oven time to about 45 minutes and check frequently to avoid overcooking.

Can I make coq au vin without alcohol?

Yes. Replace the red wine with an equal amount of good-quality beef or chicken stock mixed with 2 tablespoons of red wine vinegar and 1 tablespoon of tomato purée. The dish will lack some of the wine’s complexity, but it will still be delicious and full of flavour.

What is the best casserole dish for coq au vin?

A heavy-bottomed, flameproof casserole such as a Le Creuset or similar cast iron Dutch oven is ideal. It distributes heat evenly, retains moisture during the long braise, and moves seamlessly from hob to oven. A dish around 4 to 5 litres in capacity works perfectly for this recipe.

Can I use white wine instead of red?

Yes, and it creates a lovely lighter variation sometimes called coq au vin blanc. Use a dry white wine such as Chardonnay or Sauvignon Blanc. The sauce will be paler and more delicate in flavour, but still absolutely delicious. Add a squeeze of lemon at the end for brightness.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 74°C (165°F) on a meat thermometer. You can also check by piercing the thickest part with a skewer. The juices should run clear with no trace of pink. The meat should feel very tender and pull away from the bone easily.

Can I add other vegetables to coq au vin?

Absolutely. Carrots cut into chunky pieces, small turnips, or celery work wonderfully alongside the traditional shallots and mushrooms. Add root vegetables at the start of the braising time so they cook through completely. More delicate vegetables like peas or green beans should be added in the last 10 minutes.