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Coq au vin recipe

Coq Au Vin Recipes​

Coq au vin

With this classic Coq au vin recipe, you can change the number of ingredients you need. Change the recipe to fit the number of people you want to cook for. You can do this by altering the number of people in the recipe. This will change all of the ingredients and show you what you require.

Coq Au Vin Recipe

Recipe by Chris Cooper
5.0 from 1 vote
Course: MainCuisine: FrenchDifficulty: Easy


Prep time


Cooking time






Total time



Coq Au Vin Recipe


  • 2.6 Ounces 2.6 streaky smoked bacon, cut into small pieces

  • 15.9 Ounces 15.9 Ounces boneless skinless chicken thighs

  • 7.9 Ounces 7.9 Ounces Shallot

  • 7.9 Ounces 7.9 Ounces baby button mushrooms

  • 300 ml 300 ml chicken stock

  • 180 ml 180 ml red wine

  • 2 2 Cloves Garlic, Grated

  • 2 tbs 2 tbsp tomato purée

  • 2 tbs 2 tbsp bay leaves

  • 2 tbs 2 tbsp corn flour

  • Salt

  • Freshly ground black pepper


  • Fry the bacon dry for five minutes stirring so that the fat is cooked out and the bacon is crispy.
  • Add the chicken thighs, garlic, and whole Shallot to the pan and cook for five minutes turning halfway through.
  • Once the chicken has been sealed on all sides add the mushrooms stock, wine, tomato purée, and seasoning stir well and bring to a boil.
  • Transfer to your slow cooker and simmer on low heat for 1 1/2 hours.
  • Add the mixture of corn flour and water (Slurry) into the slow cooker and cook stirring until the source thickens slightly.
  • Sprinkle with parsley and serve.


  • Mix the corn flour in water to create a paste (Slurry) before mixing with the Coq au vin to thicken the sauce. You can also sieve the flour before mixing with water to aid the mixing, This helps to stop lumps forming.

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