Coq au Vin

Coq au Vin is an all time French classic casserole, perfect for the cooler months and easy entertaining. The amazing smell it makes as it slowly cooks will waft temptingly through your home. Traditionally it’s made with a chicken cut in joints but for this version we have left the chicken whole for a more festive look. Feel free to joint the bird instead if you prefer.  You can substitute smoked spec or kassler instead of bacon for the strips  (or ‘lardons’ in French) and you can marinate the chicken and vegetables in the wine overnight before cooking for a even richer flavor.

  • Prep Time

    15 Minutes
  • Cook Time

    1 Hours
  • Serves

    4 People


  • 1 whole chicken (approx. 1.8kg)
  • 3 thick slices (about 5ml thick) rindless streaky bacon cut in small strips
  • 1 bottle red wine, pinot noir ideally
  • 2 cups low or no salt chicken stock
  • 3 carrots, roughly chopped
  • 8 shallots peeled
  • 8 button mushrooms wiped and cut in quarters
  • 1 stick celery, very finely chopped
  • 5 sprigs fresh thyme
  • 2 sprigs of fresh rosemary
  • 4-5 stalks parsley
  • 2 bay leaves
  • 2 tablespoons plain flour
  • olive oil for frying
  • sea salt and freshly ground black pepper

You'll Need

  • Multix Bake
  • Multix Freezer bags


  1. Preheat the oven to 180oC.
  2. Splash a little olive oil in a large heavy bottomed casserole.  Fry the bacon, mushrooms and shallots over a medium heat stirring occasionally until they start to brown, add the carrots and celery and cook for another 1-2 minutes remove the casserole from the heat, remove the vegetables and bacon and put aside and leave the flavor filled oil in the casserole. Wash the chicken and pat it dry with absorbent kitchen paper. Using a large Multix freezer bag add the flour and season generously with salt and pepper, place the chicken in the bag, seal it shake to thoroughly coat the chicken with seasoned flour. Using the casserole on a medium heat, sauté the chicken turning until its golden-brown all over. Remove the chicken, return the reserved vegetables and bacon to the pot. Add the wine and cook until the liquid has reduced by half (about 10 minutes). While the wine reduces, tie all the herbs together with butchers string and add them to the pan. Once the wine has reduced place the chicken back in the pan breast side down and pour over the stock (the liquid should almost cover the chicken add a little more if you need to).
  3. Bring to the boil. Make a lid using Multix Bake (the classic name for this paper lid is a cartouche) and place directly over the chicken. Transfer the pan to the oven after about 35 minutes turn the chicken breast side up and cook for about 20 minutes or until the chicken is cooked through. Remove the chicken from the pan with most of the vegetables and bacon pieces and set aside to rest. Return the pan to the cook top and reduce the pan juices until they start to thicken slightly. Check the seasoning and serve the chicken, bacon and vegetables with the reduced pan juices. This dish goes really well with creamy mashed potatoes and steamed green vegetables.