Delia Smith​ Coq Au Vin Recipe

This Delia Smith coq au vin is made with chicken joints, streaky bacon, button onions, mushrooms, and red wine. The sauce is rich and glossy, with tender chicken that falls off the bone. It serves 6–8 and takes about 80 minutes.

I make this every winter in a heavy cast iron casserole dish, and the whole kitchen fills with red wine and herbs. It tastes even better the next day, so I often cook it on Saturday for Sunday lunch.

Coq au Vin Ingredients

For the Stew:

• 1 whole chicken (about 2.25 kg), cut into 8 joints
• 225g unsmoked streaky bacon, preferably in one piece, cut into small cubes
• 16 button onions
• 225g small dark-gilled mushrooms
• 2 cloves garlic, crushed
• 725 ml red wine
• 1 tbsp oil
• 25g butter
• 2 sprigs fresh thyme
• 2 bay leaves
• Salt and freshly milled black pepper
• Chopped fresh parsley, for garnish

For the Thickening Paste:

• 1 rounded tbsp softened butter
• 1 level tbsp plain flour

What You’ll Need

A heavy cast iron casserole dish is the single most important piece of kit for this recipe. A Le Creuset round casserole holds the heat perfectly for browning and braising in one pot. If you want something more affordable, a ProCook casserole does a solid job at a fraction of the price. A pair of OXO Good Grips stainless steel tongs makes turning the chicken pieces safer than a fork.

How to Make Coq au Vin

1. Brown the chicken: Heat the butter and oil in a large frying pan. Use sturdy tongs to turn each piece once the skin is golden. Work in small batches to avoid overcrowding.
2. Transfer to the pot: Remove the browned chicken with a slotted spoon. Place the pieces into a large, heavy casserole dish in a single layer.
3. Cook the bacon and onions: In the same frying pan, fry the bacon cubes until browned and add them to the pot. Briefly brown the button onions in the pan, then add those too.
4. Add the wine and herbs: Place the crushed garlic, thyme sprigs, and bay leaves in the pot. Season with salt and pepper, then pour in the red wine.
5. Simmer the stew: Cover with a lid and simmer gently on low heat for 45–60 minutes, or until the chicken is tender. Delia suggests you can cook this for half the time the day before, then finish it the next day.
6. Add the mushrooms: About 15 minutes before the end of cooking, stir the mushrooms into the liquid.
7. Reduce the sauce: Remove the chicken, bacon, onions, and mushrooms to a warm dish. Discard the bay leaves and thyme. Boil the liquid hard until reduced by about one-third.
8. Thicken with beurre manie: Mix the softened butter and flour into a smooth paste. Add this to the boiling liquid and whisk constantly until the sauce thickens.
9. Serve: Pour the thickened sauce over the chicken and vegetables. Sprinkle with chopped parsley and serve straight away.

What Are the Best Tips for Coq au Vin?

• Do not overcrowd the pan: Leave space between the chicken pieces when browning. If packed too tightly, they steam rather than fry.
• Choose the right wine: Use a bottle you would drink, since wine is the main flavouring. A Burgundy or Pinot Noir works best. A Cotes du Rhone is also a solid choice.
• The beurre manie technique: Mixing softened butter and flour into a paste is a classic French method for thickening sauces at the end of cooking. It gives a glossy finish without lumps.
• Peeling button onions: Small onions can be fiddly to peel. Soak them in boiling water for one minute first and the skins will slip off easily.
• Rest the meat while reducing: Keep the chicken covered on a warm plate while you reduce the sauce. This lets the juices redistribute, making the meat more tender.
• Make it ahead: Delia recommends cooking the stew for half its time the day before, then finishing it the next day. The flavours deepen overnight and the meat becomes even more tender.
• Try dry cider instead: If you prefer not to use wine, Delia notes that dry cider makes a good alternative. The sauce will be lighter but still full of flavour.
• Love French stews? If you enjoy this style of cooking, try Delia’s chicken casserole for another comforting one-pot meal.

What Should I Serve on the Side?

This rich stew needs a side that can soak up the wine sauce. Creamy mashed potatoes are the classic choice. Dauphinoise potatoes also work beautifully if you want something more special.

Crusty French bread or buttered egg noodles are both good options for a lighter meal. For vegetables, roasted carrots or steamed green beans add colour and freshness to balance the richness of the bacon and wine.

How Should I Store the Leftovers?

Place leftovers in an airtight container and store in the fridge for up to 3 days. This dish actually tastes better the next day as the flavours have time to develop.

You can freeze coq au vin for up to 3 months in a freezer-safe container. Thaw overnight in the fridge before reheating gently on the hob.

Where Does Coq au Vin Come From?

Coq au vin is a traditional French dish from the Burgundy region. It was originally a way to tenderise an old rooster by braising it slowly in local red wine. Over time it became one of the most recognised dishes in French home cooking.

Nutrition Facts

• Calories: 400 kcal
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 145mg
• Sodium: 650mg
• Total Carbohydrate: 8g
• Dietary Fibre: 2g
• Sugars: 4g
• Protein: 38g

Frequently Asked Questions

How does Delia Smith’s coq au vin compare to Julia Child’s? Both use the classic French method of braising chicken in red wine. Delia’s version is simpler, skipping the brandy and marination that Julia Child’s recipe calls for.

Can I use chicken breasts instead of joints? It is not recommended. Chicken breasts dry out quickly when braised for an hour. Bone-in thighs, drumsticks, or whole leg joints stay juicier and add more flavour to the sauce.

What is the best wine for coq au vin? Any dry, medium-bodied red wine works. Avoid heavily oaked wines like Shiraz, as the tannins can turn bitter during long cooking.

What is the difference between coq au vin and beef bourguignon? Both are Burgundy stews braised in red wine with bacon, mushrooms, and onions. The only real difference is the protein: coq au vin uses chicken, beef bourguignon uses braising beef.

Can I make coq au vin in a slow cooker? Yes. Brown the chicken and bacon first on the hob, then transfer everything to the slow cooker with the wine and herbs. Cook on low for 4–6 hours.

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• Delia Smith Chicken Casserole Recipe
• Delia Smith Chicken Curry Recipe
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