James Martin’s Coq au Vin is a masterful take on the French bistro classic. True to his training, James doesn’t rush this dish. He insists on marinating the chicken in wine overnight, which dyes the meat a deep purple and infuses it with flavor before it even hits the pan. While traditionally made with an old rooster (coq) that needs long stewing, James adapts this for modern kitchens using chicken legs or a whole jointed bird, enriching the sauce with bacon lardons, button mushrooms, and baby onions for a rich, glossy, and deeply savory finish.
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Why You Will Love This Coq Au Vin Recipe:
- The Marination Step: Soaking the chicken overnight in red wine tenderizes the meat and creates a depth of flavor that a quick stew can’t match.
- Glossy, Rich Sauce: James uses a beurre manié (butter and flour paste) or sometimes blood (in very traditional versions, though usually chocolate or flour in TV recipes) to thicken the sauce to a velvet consistency.
- The Garnish: The “garniture” of crispy lardons, glazed pearl onions, and mushrooms provides texture contrast against the tender chicken.
- Better the Next Day: Like all great stews, the flavors mature overnight, making it the ultimate make-ahead dinner party main.
James Martin Coq au Vin Ingredients
- 1 Whole Chicken
- 1 Bottle (750ml) Red Wine: Burgundy or Pinot Noir.
- 200g Smoked Bacon Lardons: Or pancetta cubes.
- 200g Button Mushrooms: Left whole or halved if large.
- 200g Pearl Onions (Baby Onions): Peeled (or frozen silverskin onions for ease).
- 2 Carrots: Roughly chopped.
- 2 Celery Sticks: Roughly chopped.
- 1 Onion: Roughly chopped (for the marinade).
- 2 Garlic Cloves: Crushed.
- 500ml Chicken Stock: Good quality.
- 2 tbsp Brandy: (Cognac) for flambéing (optional).
- 1 Bouquet Garni: (Thyme, Bay Leaf, Parsley stalks tied together).
- 2 tbsp Olive Oil & 25g Butter: For frying.
- For Thickening: 1 tbsp Flour mixed with 1 tbsp Soft Butter (Beurre Manié).
- Fresh Parsley: Chopped, for garnish.
How To Make James Martin Coq au Vin
- Marinate (Ideally Day Before): Place the chicken pieces, chopped carrot, celery, onion, garlic, and bouquet garni in a large bowl. Pour the entire bottle of red wine over the top. Cover and refrigerate for at least 6 hours, preferably overnight.
- Dry and Sear: Remove the chicken from the wine (save the liquid!). Pat the chicken dry with paper towels—this is crucial for browning. Heat oil and butter in a large casserole dish (Dutch oven). Season chicken with salt and pepper and sear in batches until the skin is dark golden brown. Remove chicken and set aside.
- Fry the Lardons: In the same pan, add the bacon lardons. Fry until crisp and golden. Remove with a slotted spoon and set aside with the chicken.
- Cook Veg: Drain the vegetables from the marinade (keep the wine!). Add them to the hot pan and sauté for 5–8 minutes until softened and slightly browned.
- Deglaze: Add the Brandy (if using) and ignite carefully or let it bubble away to scrape up the sticky bits from the bottom of the pan.
- Simmer: Return the chicken and bacon to the pan. Pour in the reserved red wine marinade and the chicken stock. Bring to a boil, then reduce heat to a very low simmer. Cover and cook gently for 45–60 minutes until the chicken is tender.
- The Garnish: While the chicken simmers, sauté the pearl onions and mushrooms in a separate frying pan with a little butter until golden brown.
- Finish the Sauce: Once the chicken is cooked, you can remove it to a warm plate if you want to refine the sauce. Strain the sauce (discarding the mirepoix vegetables) back into the pan. Whisk in the beurre manié (flour/butter paste) and simmer for 5 minutes until the sauce thickens and becomes glossy.
- Combine: Return the chicken to the sauce. Add the sautéed pearl onions and mushrooms. Simmer for a final 5–10 minutes to warm everything through.
- Serve: Scatter with fresh parsley and serve immediately.
Recipe Tips
- Peeling Pearl Onions: To peel tiny onions easily, blanch them in boiling water for 1 minute, then plunge into ice water. The skins will slip right off.
- Don’t Boil the Meat: Keep the heat low. If you boil the chicken aggressively in the wine, the proteins will tighten up and the meat will be tough.
- Dark Chocolate Trick: James sometimes adds a square of high-quality dark chocolate (70%+) at the very end. It adds a silky texture and a richness that mimics the traditional addition of blood.
- The Wine Color: The chicken skin will turn a dark purple color from the wine. This is the sign of a proper authentic Coq au Vin!
What To Serve With Coq au Vin?
Coq au Vin is a rich, dark stew that demands a side dish capable of soaking up the luxurious red wine sauce. The classic French pairing is creamy mashed potatoes, which act as the perfect vehicle for the gravy. Alternatively, wide buttered noodles like tagliatelle or pappardelle are traditional bistro accompaniments. To cut through the richness, serve it with simple steamed green beans or roasted carrots, and always provide plenty of crusty baguette to mop the plate clean.
How To Store Leftovers Coq au Vin?
- Fridge: Store in an airtight container for 3 days. The flavor improves on day 2.
- Freezer: Freeze for up to 3 months. Thaw in the fridge overnight before reheating gently on the stove.
How To Reheat Leftovers Coq au Vin?
- Stovetop (Best Method): Place the stew in a saucepan. If the sauce has thickened too much in the fridge, add a splash of water or stock. Cover and simmer gently over low heat for 10–15 minutes until piping hot.
- Oven: Transfer to an ovenproof dish and cover with foil. Heat at 340°F (170°C) for 20–25 minutes.
- Microwave: Place a portion in a bowl and cover loosely (to prevent sauce splattering). Heat on medium power for 2–3 minutes, stirring halfway through.
FAQs
You can, but James advises against it. Marinating stains the meat that authentic purple color and tenderizes it. Without it, the flavor won’t penetrate deep into the chicken.
It is not recommended. Breast meat has very little fat and will dry out during the hour-long braise. Bone-in thighs and legs are essential for keeping the meat juicy and flavoring the sauce.
Use a wine you would be happy to drink, such as a Burgundy or Pinot Noir. If you use cheap, acidic “cooking wine,” the sauce will taste harsh and bitter.
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Coq au Vin Nutrition Facts
- Calories: ~650 kcal
- Total Fat: 35g
- Saturated Fat: 12g
- Cholesterol: 160mg
- Sodium: 800mg
- Total Carbohydrate: 15g
- Protein: 45g
James Martin Coq Au Vin
Course: Main, Lunch, DinnerCuisine: British, French, AmericanDifficulty: Easy4
servings20
minutes1
hour15
minutes650
kcalJames Martin’s Coq au Vin is a deep, rich stew where chicken is marinated overnight in red wine, then braised with smoked bacon, mushrooms, and pearl onions. It creates a dark, glossy, and incredibly flavorful sauce that defines French comfort food.
Ingredients
1 Whole Chicken
1 Bottle (750ml) Red Wine: Burgundy or Pinot Noir.
200g Smoked Bacon Lardons: Or pancetta cubes.
200g Button Mushrooms: Left whole or halved if large.
200g Pearl Onions (Baby Onions): Peeled (or frozen silverskin onions for ease).
2 Carrots: Roughly chopped.
2 Celery Sticks: Roughly chopped.
1 Onion: Roughly chopped (for the marinade).
2 Garlic Cloves: Crushed.
500ml Chicken Stock: Good quality.
2 tbsp Brandy: (Cognac) for flambéing (optional).
1 Bouquet Garni: (Thyme, Bay Leaf, Parsley stalks tied together).
2 tbsp Olive Oil & 25g Butter: For frying.
For Thickening: 1 tbsp Flour mixed with 1 tbsp Soft Butter (Beurre Manié).
Fresh Parsley: Chopped, for garnish.
Directions
- Marinate (Ideally Day Before): Place the chicken pieces, chopped carrot, celery, onion, garlic, and bouquet garni in a large bowl. Pour the entire bottle of red wine over the top. Cover and refrigerate for at least 6 hours, preferably overnight.
- Dry and Sear: Remove the chicken from the wine (save the liquid!). Pat the chicken dry with paper towels—this is crucial for browning. Heat oil and butter in a large casserole dish (Dutch oven). Season chicken with salt and pepper and sear in batches until the skin is dark golden brown. Remove chicken and set aside.
- Fry the Lardons: In the same pan, add the bacon lardons. Fry until crisp and golden. Remove with a slotted spoon and set aside with the chicken.
- Cook Veg: Drain the vegetables from the marinade (keep the wine!). Add them to the hot pan and sauté for 5–8 minutes until softened and slightly browned.
- Deglaze: Add the Brandy (if using) and ignite carefully or let it bubble away to scrape up the sticky bits from the bottom of the pan.
- Simmer: Return the chicken and bacon to the pan. Pour in the reserved red wine marinade and the chicken stock. Bring to a boil, then reduce heat to a very low simmer. Cover and cook gently for 45–60 minutes until the chicken is tender.
- The Garnish: While the chicken simmers, sauté the pearl onions and mushrooms in a separate frying pan with a little butter until golden brown.
- Finish the Sauce: Once the chicken is cooked, you can remove it to a warm plate if you want to refine the sauce. Strain the sauce (discarding the mirepoix vegetables) back into the pan. Whisk in the beurre manié (flour/butter paste) and simmer for 5 minutes until the sauce thickens and becomes glossy.
- Combine: Return the chicken to the sauce. Add the sautéed pearl onions and mushrooms. Simmer for a final 5–10 minutes to warm everything through.
- Serve: Scatter with fresh parsley and serve immediately.
Notes
- Peeling Pearl Onions: To peel tiny onions easily, blanch them in boiling water for 1 minute, then plunge into ice water. The skins will slip right off.
Don’t Boil the Meat: Keep the heat low. If you boil the chicken aggressively in the wine, the proteins will tighten up and the meat will be tough.
Dark Chocolate Trick: James sometimes adds a square of high-quality dark chocolate (70%+) at the very end. It adds a silky texture and a richness that mimics the traditional addition of blood.
The Wine Color: The chicken skin will turn a dark purple color from the wine. This is the sign of a proper authentic Coq au Vin!
