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    Rowley Leigh’s Homemade Coq Au Vin

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    Rowley Leigh’s Homemade Coq Au Vin

    This potent dish of chicken slowly cooked in wine is a classic worth mastering – the tender flesh and rich, savoury sauce make a vigorous, satisfying combination. It’s the kind of supper that’s always welcomed, and soon devoured

    • Preparation time: 30 minutes
    • Cooking time: 145 minutes
    • Total time: 2 hours 55 minutes 60 minutes 60 minutes 55 minutes

    Serves: 4


    • Croutons
    • 2 slices White bread
    • 25g Butter
    • 1 tbsp Olive oil
    • 1 Garlic clove
    • 1.8kg Chicken (or 4 chicken legs)
    • 2 tbsp Olive oil
    • 75g Butter
    • 1 Onion, peeled and diced
    • 1 Carrot, peeled and diced
    • 1 Celery stick, diced
    • 3 Garlic cloves, chopped
    • ½ tsp Sugar
    • 2 tsp Plain flour
    • 1 Chicken stock cube
    • 750ml Burgundy red wine
    • 2 Thyme sprigs
    • 2 Bay leaves
    • 5 Cloves
    • 200g Salad onions, trimmed
    • 200g Unsmoked lardons
    • 250g Crimini button mushrooms, trimmed
    • 1 tsp Redcurrant jelly
    • A squeeze Lemon juice
    • 1 tbsp Finely chopped parsley


    1. Prepare the carcass Cut off the whole legs along with the"oysters". Separate the thighs and drumsticks; chop off the knuckles. Cut off the wing tips, then remove the wishbone from under the neck skin. Slice between the backbone and the breast on each side. Push down to flatten the body, lift out the central breastbone and separate the breasts. Cut in half, one half having the two wing joints attached and less breast. Chop up the backbone. Season the 8 chicken joints and set them aside.
    2. Start the sauce In a heavy casserole, heat 1 tbsp oil and brown the wing tips, knuckle and chopped bones. Transfer to a colander. Put 25g butter in the pan, add the chopped vegetables and the sugar and cook briskly for 5 minutes. Sprinkle over the flour and stir well; add the browned chicken carcass, the stock cube, 400ml water and the red wine, scraping up any juices. Add the thyme, bay leaves and cloves and bring to the boil. Skim and simmer very gently for 1 hour, until reduced by half.
    3. Brown the ingredients Melt 25g butter and fry the lardons. Add the salad onions; let them colour for 4–5 minutes then remove. Add the chicken, skin-side down. Reduce the heat and colour for 10–15 minutes until golden. Turn over and cook for 2 minutes. Transfer to a casserole, add the lardons and salad onions and strain in your stock. Simmer for 10 minutes. Sauté the mushrooms in 25g butter to colour. Add them to the chicken and cook for 15–25 minutes further, until the thighs show no traces of pink juices.
    4. Make the croutons For the croutons, cut the crusts off the bread and cut into 4 triangles. Heat the butter and olive oil in a frying pan and fry the bread until golden brown on both sides. Cut the garlic clove in half and rub the croutons all over with the cut sides.
    5. Finish the dish Add the redcurrant jelly to the casserole and stir to dissolve. Add a little lemon juice and check the sauce: it may well need seasoning. Sprinkle with the parsley, decorate with the croutons and take to the table.

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    Drinks recommendation

    The Corker recommends- Make your cock crow with graceful, exuberant red burgundy that comes from one of the France’s most propitiously sited villages.


    Average user rating

    4 stars