Coq au Vin with a Twist: A Hearty, Homely Classic

There’s a real pleasure in taking time over a meal – not rushing it and just enjoying the process. One dish I often turn to when I want something comforting and full of flavour is the French classic, coq au vin. It’s a simple, rustic French classic that never feels ordinary, no matter how many times I make it.

Rich, hearty, and full of comforting flavours, it’s one of those recipes that always feels special – but doesn’t require anything fancy and I’ve been adding my own twist for a while now. 

If you’ve never made it before, don’t be put off by the name. It’s a simple, rustic French dish – chicken cooked slowly in red wine with garlic, herbs, mushrooms and a bit of bacon. That’s it, really. Nothing complicated. Just good ingredients and a bit of patience.

The name Coq au Vin means ‘rooster in wine’, and it began as a clever way for French farmers to make the most of older, tougher birds. With a long, slow cook in red wine, garlic and herbs, they turned something simple and economical into a dish full of rich, comforting flavour.

I always say a dish is only as good as what you put into it and for this dish, the chicken is the hero ingredient so it must be of high-quality. We offer a free-range chicken legs that are ideal for slow-cooked dishes like this as they soak up all those lovely rich flavours.

How I Make It

Here’s how I like to make coq au vin (with my little twist) at home. It’s not a quick supper – you want to give it time – but it’s very simple to prepare, and well worth the wait.

You’ll need (serves 4-6)

1.     4 chicken legs or 6 chicken thighs

2.     1 large onion, finely chopped

3.     2 cloves of garlic, crushed

4.     2 carrots, peeled and sliced

5.     1 green pepper, deseeded and chopped

6.     A good handful of mushrooms, sliced

7.     2 tablespoons tomato purée

8.     500ml red wine (choose something full-bodied but affordable)

9.     250ml chicken stock

10.   Olive oil

11.   Salt and freshly ground black pepper

Method:

1.     Heat a generous splash of olive oil in a large casserole or heavy-bottomed pan over medium heat. Add the chicken thighs and brown them nicely on all sides – this helps lock in the juices and gives a lovely golden colour. Once browned, remove the chicken legs or thighs and set it aside.

2.     In the same pan, add the onion, garlic, carrots, and green pepper. Cook gently, stirring often, until the vegetables soften and start to release their sweetness – about 5-7 minutes.

3.     Stir in the mushrooms and cook for a further 3-4 minutes until they’re nicely browned.

4.     Add the tomato purée and give everything a good stir, letting it cook for a couple of minutes to develop that rich, tangy flavour.

5.     Return the chicken to the pan and pour over the red wine and chicken stock. Season with salt and freshly ground black pepper. Give it all a gentle stir to combine.

6.     Bring the mixture to a gentle simmer, then cover with a lid and let it cook slowly for about 90 minutes. The chicken will become tender, and the sauce will thicken into a rich, flavoursome gravy.

7.     Just make sure your chicken’s cooked all the way through before serving – it’s always best to check. A kitchen thermometer is a handy bit of kit for this, and you're looking for a temperature of 75°C at the thickest part.

I usually serve this dish with buttery mash or crusty bread – something to mop up that gorgeous sauce. It also keeps well, and like many slow-cooked dishes, I find it’s even better the next day.

At Copas Farm Shop, we're proud to stock a wide selection of The Thoughtful Producer's frozen free-range chicken – from whole birds to breast fillets, legs and wings. The rich, full flavour and crisp, golden skin you enjoy at the table aren’t just down to clever cooking – they’re rooted in the life the bird has lived. The Thoughtful Producer's chickens live the way nature intended – roaming freely across open meadows, growing slowly and healthily, with plenty of space and fresh air. It’s a hands-on, traditional approach that takes time and care, but the results speak for themselves. Check out our full range of poultry options of free-range chicken.