Name: Mary Berry Coq au Vin Recipe
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Ingredients: 1.2kg chicken thighs and drumsticks, bone-in and skin-on; 1 tsp fine sea salt; half tsp freshly ground black pepper; 2 tbsp plain flour, for dusting; 2 tbsp sunflower oil; 150g smoked bacon lardons; 1 medium onion, finely chopped; 2 garlic cloves, crushed; 2 medium carrots, peeled and sliced into rounds; 300ml red wine, such as Burgundy or Pinot Noir; 300ml chicken stock; 1 tbsp tomato puree; 2 sprigs fresh thyme; 1 bay leaf; 200g chestnut mushrooms, halved; 15g unsalted butter; 1 tbsp cornflour, mixed with 2 tbsp cold water; small handful flat-leaf parsley, roughly chopped

Jump to Recipe Print Recipe

Mary Berry Coq au Vin is a slow-braised chicken dish with a deep, wine-dark sauce that clings to every piece of tender meat. The colour is rich mahogany, the aroma is earthy with thyme and smoky bacon, and the finished sauce has a silky, lightly thickened consistency that coats the back of a spoon.

This version keeps the method straightforward without cutting corners on flavour. It suits a relaxed Sunday lunch just as well as a midweek dinner when you have a little extra time. Everything cooks in one pot, which means less washing up and a more concentrated, layered sauce. From start to finish, it is ready in around 1 hour 45 minutes.

Ingredients

For the chicken

1.2kg chicken thighs and drumsticks, bone-in and skin-on
1 tsp fine sea salt
Half tsp freshly ground black pepper
2 tbsp plain flour, for dusting
2 tbsp sunflower oil

For the sauce

150g smoked bacon lardons
1 medium onion, finely chopped
2 garlic cloves, crushed
2 medium carrots, peeled and sliced into rounds
300ml red wine, such as Burgundy or Pinot Noir
300ml chicken stock
1 tbsp tomato puree
2 sprigs fresh thyme
1 bay leaf

For the mushrooms

200g chestnut mushrooms, halved
15g unsalted butter

To finish

1 tbsp cornflour, mixed with 2 tbsp cold water
Small handful flat-leaf parsley, roughly chopped

How to Make Mary Berry Coq au Vin Recipe

Season and dust the chicken: Pat the chicken pieces dry with kitchen paper, then season all over with the salt and pepper. Dust lightly with the plain flour, shaking off any excess. Dry chicken browns far more evenly than wet chicken, so this step is worth taking care over.
Brown the chicken: Heat the sunflower oil in a large, heavy-based casserole dish over a medium-high heat. Add the chicken pieces skin-side down and cook for 4 to 5 minutes until the skin is golden and crisp. Turn and cook for a further 2 minutes on the other side. Remove to a plate and set aside.
Cook the bacon and vegetables: Reduce the heat to medium and add the bacon lardons to the same pan. Fry for 3 to 4 minutes until the fat renders and the edges turn lightly golden. Add the onion, garlic, and carrots, and cook for a further 5 minutes, stirring occasionally, until the onion softens and becomes translucent.
Add the wine and stock: Pour in the red wine and let it bubble for 2 minutes to cook off the raw alcohol. Stir in the chicken stock, tomato puree, thyme sprigs, and bay leaf. Scrape up any caramelised bits from the base of the pan, as these add depth to the finished sauce.
Return the chicken and braise: Nestle the browned chicken pieces back into the pot, skin-side up. Bring to a gentle simmer, then cover with a lid and cook over a low heat for 45 minutes. Check halfway through that the liquid is simmering steadily, not boiling hard, which can toughen the meat.
Fry the mushrooms: About 10 minutes before the chicken is ready, melt the butter in a small frying pan over a medium-high heat. Add the mushrooms and cook for 4 to 5 minutes, stirring just once or twice, until they are golden and slightly caramelised at the edges.
Thicken the sauce: Remove the chicken from the pot and set aside. Discard the thyme sprigs and bay leaf. Stir the cornflour mixture into the simmering liquid and cook for 2 to 3 minutes, stirring continuously, until the sauce thickens to a glossy, coating consistency.
Combine and finish: Return the chicken to the pot along with the fried mushrooms. Stir gently, then taste and adjust the seasoning. Scatter the chopped parsley over the top just before serving.

Tips for the Best Mary Berry Coq au Vin

Why does my sauce taste thin and watery even after cooking?

The sauce needs time to reduce and concentrate. If it still tastes thin after the braising time, remove the lid for the final 10 to 15 minutes of cooking and increase the heat slightly to drive off excess liquid before adding the cornflour mixture.

Why is my chicken skin soft and pale instead of golden and crisp?

The pan was not hot enough before the chicken went in, or the pieces were too wet. Make sure the oil is shimmering before adding the chicken, and always dry the pieces thoroughly with kitchen paper beforehand.

Why does my coq au vin sauce taste bitter?

Bitterness usually comes from wine that has not been cooked off properly, or from burning the garlic. Let the wine bubble vigorously for a full two minutes before adding the stock, and keep the garlic on a medium rather than high heat.

Why is the chicken still tough after 45 minutes of braising?

Bone-in thighs and drumsticks need a steady, gentle simmer, not a hard boil. If the heat is too high, the muscle fibres tighten rather than relax. Continue cooking at a lower temperature for another 15 to 20 minutes, checking that the liquid barely trembles.

How do I stop the mushrooms going soggy in the pot?

Fry the mushrooms separately in a very hot pan just before serving, then stir them in at the last moment. Adding raw mushrooms directly to the braise draws out their moisture and gives them a waterlogged texture.

Serving Suggestions

Spoon over creamy mashed potato to soak up the glossy red wine sauce.
Serve alongside buttered wide egg noodles or tagliatelle for a more relaxed, supper-style presentation.
Add a side of steamed green beans or tender stem broccoli to balance the richness of the braised chicken.
Place a chunk of crusty baguette on each plate to mop up the last of the sauce.
Finish the table with a simple green salad dressed with a sharp Dijon vinaigrette to cut through the depth of the dish.

Storage

Room temperature

The coq au vin should not be left at room temperature for longer than 2 hours after cooking. Transfer any leftovers to an airtight container promptly.

Refrigerator

Store in a sealed container in the fridge for up to 3 days. Reheat gently in a covered saucepan over a low heat, adding a small splash of chicken stock if the sauce has thickened too much on sitting. The flavour often deepens overnight, making it a good dish to cook a day ahead.

Freezing

Cool the coq au vin completely, then transfer to a freezer-safe container or zip-lock bag, removing as much air as possible. It will keep well in the freezer for up to 3 months. Defrost overnight in the refrigerator before reheating thoroughly in a covered pan over a gentle heat.

Nutrition

Calories: 420 kcal
Carbohydrates: 12g
Protein: 38g
Fat: 22g
Saturated Fat: 7g
Sodium: 620mg

Nutrition values are estimates based on average ingredients and a standard serving size. Actual values may vary depending on the specific brands and quantities used.

FAQs

Can I use white wine instead of red wine in coq au vin?

Yes, you can. White wine produces a lighter, golden sauce with a fresher, slightly more acidic flavour. A dry white such as Sauvignon Blanc or an unoaked Chardonnay works well. The dish will taste different but is still very good.

Can I make this coq au vin the day before?

This recipe actually benefits from being made ahead. Cook it fully, let it cool, then refrigerate. The sauce thickens and the flavours deepen overnight. Reheat gently in the covered casserole dish over a low heat for about 20 minutes, stirring carefully so the chicken stays intact.

Can I use boneless chicken breasts instead of bone-in thighs?

Bone-in thighs and drumsticks are strongly recommended because they stay moist during the long braise. Chicken breasts can dry out and become fibrous. If you do use breasts, reduce the braising time to around 25 minutes and check them early.

Can I make this recipe without alcohol?

Replace the red wine with an equal volume of good-quality beef stock or dark grape juice mixed with a tablespoon of red wine vinegar. The sauce will be lighter in colour and slightly less complex in flavour, but still a satisfying braise.

Is this coq au vin recipe suitable for making in a slow cooker?

Yes. Brown the chicken and cook the vegetables as directed, then transfer everything to a slow cooker and cook on low for 6 to 7 hours. Stir in the cornflour slurry and mushrooms during the final 30 minutes with the lid off to allow the sauce to thicken.

Conclusion

This Mary Berry Coq au Vin delivers a deeply flavoured, mahogany-coloured braise with tender bone-in chicken, silky sauce, and golden mushrooms, all built in a single pot. The method is measured and straightforward, making it a reliable choice for both relaxed family dinners and more considered entertaining. This recipe yields 4 generous portions, ideal for serving with mashed potato or buttered noodles.

If you have made this dish, leave a comment below to share how it turned out or any small adjustments you made to suit your table. Feel free to share the recipe with friends who enjoy classic, comforting chicken dishes. For another flavourful chicken supper made with similar care and simplicity, take a look at the Mary Berry Tuscan Chicken Recipe, which brings together sun-dried tomatoes, garlic, and cream in a bold, vibrant sauce.