Coq au Vin (Chicken in red wine)

When I was growing up, as my mother was a great cook at the time, although she would never take the praise, she taught me to cook and appreciate all classic French dishes. One of my favourite was ‘Coq au Vin’, a great dish if it’s done right”.

Chef Pascal Desmet


  • 2 chickens
  • 1 bottle of red wine (Bourgogne, Cote du Rhone)
  • bay leaf – thyme
  • sea salt
  • cracked black pepper
  • 250g smoked bacon lardons
  • 60g butter
  • 30g plain flour
  • 12 shallots – chopped onions
  • 250g mushroom
  • olive oil – Cognac
  • 1,5l chicken bouillon paste
  • 50g tomato puree
  • 500g carrots – celery


  1. Chop up each chicken in 8 pieces and cover them in a large bowl with the red wine, herbs, spices and leave them overnight in the fridge.
  2. The next day, take them out of the red wine and dry them off in a towel, flour & season.
  3. Take a large casserole pot and fry off the lardons, chopped onions in olive oil until brown. Take the out of the dish and brown of the chickens.
  4. Add in the red win marinade for 45 min or until the chicken is ready.
  5. Add the other vegetables, thicken and season.