Mary Berry Coq Au Vin Recipe [Tips & Tricks]

If you’re looking for a comforting, rich, and absolutely delicious dish to try, Mary Berry’s Coq au Vin is a must-try!

This classic French recipe, brought to life by the queen of home cooking herself, is a perfect blend of tender chicken, earthy mushrooms, and a flavorful wine sauce that’s hard to resist. Mary Berry’s take on this iconic dish is simple to follow, but it still manages to pack in all the authentic flavors you crave. Whether you’re cooking for a special occasion or just want to enjoy a heartwarming meal, this Coq au Vin is sure to impress anyone at your dinner table!

Mary Berry Coq Au Vin Recipe

Ingredients Needed

Mary Berry’s Coq Au Vin is a comforting French classic that’s rich in flavor and steeped in tradition. The ingredients required for this dish come together to create a perfectly balanced, hearty meal that’s perfect for a cozy evening or a dinner party. Here’s a detailed look at what you’ll need:

Proteins & Main Ingredients

• Chicken: Traditionally, Coq Au Vin uses a rooster (coq) for its robust flavor, but since chicken is more accessible and tender, it’s commonly used in this recipe. You’ll need a whole chicken, cut into pieces, or bone-in chicken thighs for maximum flavor. Chicken thighs are ideal because they have more fat, which adds richness to the sauce.

Liquids & Broth

• Red Wine: This is the key to Coq Au Vin. You’ll want a good quality dry red wine (like Pinot Noir or Burgundy), which infuses the chicken with deep, earthy flavors. The wine helps tenderize the chicken and gives the dish its signature rich, savory character.
• Chicken Stock: To balance the richness of the wine and provide additional flavor, you’ll need chicken stock. Homemade stock adds depth, but a high-quality store-bought version will also work well.

Aromatics & Vegetables

• Garlic: Several cloves of garlic, finely chopped or crushed, are essential for adding aromatic depth to the dish. Garlic infuses the sauce, giving it a warm, earthy foundation.
• Onions: Typically, a couple of medium onions, finely chopped or halved, are used. Yellow onions are preferred for their natural sweetness, but you can also use shallots for a milder flavor.
• Carrots: Cut into chunks, carrots contribute sweetness and color to the dish, contrasting beautifully with the savory wine-based sauce.

Herbs & Spices

• Thyme: Fresh thyme sprigs are perfect for this recipe. Thyme is earthy and slightly minty, bringing a touch of herbal brightness to the dish.
• Bay Leaves: A couple of bay leaves add a subtle, aromatic layer of flavor that balances out the richness.
• Parsley: Fresh parsley, finely chopped, is used as a garnish, offering a fresh, green contrast to the deep, rich flavors.

Bacon & Mushrooms

• Bacon Lardons: This ingredient is a classic touch. The crispy bacon lardons provide a salty, smoky depth that enhances the overall taste. They’re sautéed first to release their fat and flavor.
• Mushrooms: Button or cremini mushrooms work best. These are sautéed to create a savory, umami element that complements the other ingredients in the dish.

Other

• Butter and Olive Oil: A combination of butter and olive oil is used to sauté the vegetables, chicken, and bacon, providing a rich base for the sauce.
• Flour: Used to create a roux with the butter, this helps thicken the sauce as it cooks. It gives the dish a velvety consistency.
• Salt and Pepper: Essential for seasoning the dish throughout the cooking process. The seasoning helps balance the flavors, especially given the richness of the wine and stock.

Equipment Needed

Preparing Mary Berry’s Coq Au Vin requires a bit of specialized equipment to make the process smooth and efficient. Here’s a detailed breakdown of what you’ll need in the kitchen:

Large Dutch Oven Or Heavy-Bottomed Pot

• This is the star piece of equipment for this recipe. A heavy-bottomed pot, like a Dutch oven, is perfect for braising the chicken. The wide base ensures even heat distribution, which is crucial for both searing the chicken and slowly simmering the sauce.

Frying Pan Or Skillet

• You’ll need a frying pan to sauté the bacon lardons and mushrooms separately before adding them to the main pot. This ensures they cook properly without overcrowding the pan.

Wooden Spoon Or Stirring Utensil

• A sturdy wooden spoon or spatula is essential for stirring the ingredients, especially when deglazing the pan with wine. It helps scrape up the flavorful browned bits from the bottom of the pan.

Chopping Board And Sharp Knives

• You’ll need a cutting board and a good, sharp knife to chop the vegetables, slice the garlic, and cut the chicken into manageable pieces. A sharp knife ensures precision and safety.

Measuring Cups And Spoons

• For accuracy in ingredients, especially with the wine and stock, having measuring cups and spoons on hand ensures that you get the right balance of flavors.

Strainer Or Sieve

• While not absolutely necessary, a strainer or sieve can be useful for removing herbs and any solids from the sauce before serving. This gives the sauce a smooth, velvety texture.

How To Make Mary Berry’s Coq Au Vin

Mary Berry’s Coq Au Vin follows a traditional French method of slow-cooking the chicken in wine and stock, allowing the flavors to meld together beautifully. Here’s a step-by-step guide to making this indulgent dish:

Step 1: Brown The Chicken

• Begin by seasoning your chicken pieces with salt and pepper. In a large Dutch oven, heat a tablespoon of butter and olive oil over medium-high heat. Add the chicken in batches, skin-side down, and brown each piece on all sides. This step adds color and caramelization, which will deepen the flavor of your sauce.

Step 2: Sauté The Bacon And Vegetables

• Once the chicken is browned, remove it from the pot and set it aside. In the same pot, add the bacon lardons and cook until they are crispy, rendering out their fat. This will infuse the oil with a smoky flavor.
• Add the chopped onions, garlic, and carrots, and sauté until softened and golden. This helps build a flavorful base for your sauce.

Step 3: Make The Sauce

• Stir in the flour and cook for a minute to create a roux, which will thicken the sauce. Then, slowly add the red wine, stirring continuously to avoid lumps. Scrape the bottom of the pot to release the flavorful bits stuck to the pan. Pour in the chicken stock, and stir in the thyme and bay leaves.

Step 4: Simmer The Chicken

• Return the chicken to the pot, making sure it’s submerged in the sauce. Bring everything to a simmer, then cover the pot with a lid. Allow the chicken to cook for about 45 minutes, or until it’s tender and fully cooked through.

Step 5: Add The Mushrooms

• In the last 10 minutes of cooking, sauté the mushrooms in a little butter until golden, then add them to the pot to finish cooking in the sauce. This ensures they retain their texture and flavor without becoming too soft.

Step 6: Garnish And Serve

• Once the chicken is cooked, remove the pot from the heat. Discard the bay leaves and thyme sprigs, and check for seasoning, adjusting with salt and pepper if necessary. Garnish with freshly chopped parsley before serving. Serve the Coq Au Vin with mashed potatoes, rice, or crusty bread to soak up the rich sauce.

Expert Tips

While the recipe is straightforward, there are a few expert tips that can elevate your Coq Au Vin to restaurant-quality levels:

1. Use Bone-in Chicken Thighs

• Bone-in chicken thighs provide more flavor and moisture than boneless pieces, and they won’t dry out during the long cooking process. The bone also helps create a more flavorful sauce.

2. Choose The Right Wine

• Select a dry red wine that you enjoy drinking, as its flavor will infuse the dish. Burgundy or Pinot Noir are the most traditional options for Coq Au Vin, but any full-bodied dry red will work well.

3. Don’t Rush The Browning

• Brown the chicken and vegetables slowly to develop the deep caramelization and flavor. Avoid overcrowding the pan when searing the chicken, as this can cause it to steam rather than brown.

4. Make It Ahead

• Coq Au Vin tastes even better the next day! The flavors continue to develop as the dish sits, so consider making it a day in advance. Simply reheat and serve for an easy, impressive meal.

5. Add A Splash Of Brandy

• For an extra layer of flavor, deglaze the pan with a splash of brandy or cognac before adding the wine. This adds depth and complexity to the sauce.

Mary Berry’s Coq Au Vin is a dish that exemplifies the beauty of French cooking-simple yet packed with deep, complex flavors. The slow-braising technique ensures that the chicken becomes meltingly tender, while the wine and stock create a rich, velvety sauce that’s impossible to resist.

With the right ingredients, equipment, and a little patience, you can master this dish and bring a taste of France to your dinner table. Whether you’re cooking for a special occasion or a cozy family meal, this dish is bound to impress and satisfy.

Easy Recipe Variations For Mary Berry’s Coq Au Vin

Mary Berry’s Coq Au Vin is a classic French dish that’s rich in flavor, with tender chicken simmered in a luscious red wine sauce, full of earthy mushrooms, smoky bacon, and aromatic herbs. While the traditional recipe is already wonderfully hearty and comforting, there are several easy variations you can try to give the dish a fresh twist. Let’s explore some options that can make this French favorite even more personalized and adaptable.

1. Swap the Chicken for Other Meats: While the recipe traditionally calls for chicken, you can easily swap it out for other proteins. Pork, for example, is a great alternative. A pork shoulder or tenderloin would absorb the flavors of the wine sauce similarly to chicken. For a more elegant option, try using duck, which brings a rich, gamey flavor that pairs wonderfully with the wine and herbs.

2. Different Wine Choices: The choice of wine is integral to the depth of flavor in Coq Au Vin. The classic recipe uses red wine, typically Burgundy, which imparts a lovely, rich flavor to the sauce. However, you could try different types of wine to alter the flavor profile. A Pinot Noir or Merlot can provide a softer, fruitier note. For a lighter touch, you could even experiment with white wine, such as Chardonnay, which would yield a more delicate, bright sauce.

3. Vegetarian Coq Au Vin: For a vegetarian variation, you could make use of hearty vegetables such as mushrooms, carrots, and parsnips as a substitute for the chicken. You can also add protein-rich ingredients like tempeh or tofu, marinated in the wine sauce to soak up all the delicious flavors. It’s a great way to enjoy the essence of the dish without any animal products.

4. Add Spices for Extra Flair: To elevate the flavor, consider adding a few extra spices. A touch of star anise, cloves, or allspice can infuse the dish with a subtle warmth that enhances the wine’s complexity. Experimenting with a little cinnamon or nutmeg also offers a unique twist and adds an unexpected depth to the sauce.

5. Seasonal Vegetables: Depending on the time of year, you can change up the vegetables that accompany the dish. Root vegetables like sweet potatoes or parsnips bring a natural sweetness, while seasonal greens such as kale or spinach can brighten the dish. Adding leeks or shallots instead of onions gives a sweeter, more delicate flavor.

6. Herb Variations: Coq Au Vin traditionally uses thyme, bay leaves, and parsley, but feel free to play around with herbs. Rosemary or sage can bring a woodsy depth, while tarragon offers a subtle aniseed flavor that complements the wine beautifully. You can even try using a combination of fresh herbs for a more complex, aromatic profile.

Best Practices To Store Leftovers

Storing leftovers from your Coq Au Vin properly is essential to preserve the dish’s flavors and ensure it remains safe to eat. Here are some tips on how to store and reheat this dish effectively:

1. Allow to Cool First: Before storing Coq Au Vin, let it cool to room temperature. Placing hot food directly into the fridge can raise the temperature inside the appliance, creating a breeding ground for bacteria. Aim to cool it within two hours of cooking to ensure food safety.

2. Store in an Airtight Container: To keep the flavors intact and prevent any contamination, store the leftovers in an airtight container. Glass containers work well because they don’t absorb odors and can be easily reheated. Avoid storing the dish in aluminum foil or plastic wrap, as these materials can degrade and may alter the taste.

3. Separate the Sauce and Meat: If you prefer, you can store the chicken (or whatever meat you used) separately from the sauce. This keeps both components from getting soggy or too dry when reheating. The sauce can be stored in a separate container or even frozen, allowing for more versatility when reheating the dish.

4. Freezing Coq Au Vin: Coq Au Vin can be frozen for up to 3 months, though the texture of the chicken may change slightly upon thawing. To freeze, portion the dish into smaller containers, making sure to label them with the date. When ready to enjoy, defrost in the fridge overnight and reheat gently on the stovetop or in the oven.

5. Reheating Tips: To reheat, it’s best to use a low heat setting to prevent overcooking the meat and drying out the sauce. If reheating on the stove, add a splash of water or stock to the sauce to keep it moist and ensure the flavors remain rich. Stir occasionally to heat through evenly.

6. Use Within 3-4 Days: Leftover Coq Au Vin can generally be kept in the fridge for up to 3-4 days. After that, the quality of the dish may start to deteriorate. If you are unsure whether it’s still safe to eat, rely on your senses-if the smell or appearance has changed, it’s better to err on the side of caution.

What Goes Well With Coq Au Vin

Coq Au Vin is a hearty, flavorful dish, and pairing it with the right sides and drinks can elevate the meal to an even higher level. Here are some ideas for what goes well with this comforting French classic:

1. Side Dishes

   • Mashed Potatoes: The rich, creamy texture of mashed potatoes complements the deep, savory sauce of Coq Au Vin perfectly. The potatoes soak up the sauce beautifully, creating a delicious combination.
   • Crusty Bread: A warm, crusty baguette or sourdough bread is a must-have side for soaking up all the delicious wine sauce. It’s simple but essential, enhancing the experience with every bite.
   • Rice: For a lighter alternative, try pairing Coq Au Vin with fluffy white rice or a wild rice pilaf. The rice soaks up the sauce and balances the dish, providing a neutral base for the rich flavors.
   • Buttered Noodles: Egg noodles or tagliatelle tossed in butter are another excellent choice. Their silky texture complements the tender chicken and adds a satisfying element to the meal.
   • Roasted Vegetables: Roasting vegetables like carrots, parsnips, or Brussels sprouts brings out their natural sweetness, which balances the savory elements of the Coq Au Vin. A mix of root vegetables roasted with olive oil and herbs can make a perfect side dish.

2. Salads

   • A simple green salad with a light vinaigrette can help cut through the richness of Coq Au Vin. Arugula or spinach with a tangy dressing provides a refreshing contrast to the hearty main course.

3. Wine Pairings

   • Red Wine: Since Coq Au Vin is made with red wine, it makes sense to pair it with the same or a similar wine. A Pinot Noir, Merlot, or a Beaujolais would work well, complementing the deep flavors of the dish without overpowering it.
   • White Wine: If you prefer white wine, a full-bodied Chardonnay can be a great choice, particularly if you made a white wine version of the dish. The wine’s buttery texture and acidity balance the richness of the chicken and sauce.
   • Beer: For those who prefer beer, a Belgian-style Dubbel or a darker ale with a hint of sweetness can pair nicely with Coq Au Vin, matching the dish’s depth of flavor.

Conclusion

Mary Berry’s Coq Au Vin is a beloved French classic that offers a rich, indulgent experience for the senses. The slow-simmered chicken, infused with the deep, earthy flavors of red wine, herbs, and bacon, is a dish that epitomizes comfort food. Whether you stick to the classic recipe or experiment with variations like swapping the meat or adjusting the herbs and wine, there’s room for creativity in the kitchen.

Storing leftovers is easy as long as you follow the right practices-whether you’re refrigerating or freezing, keeping the dish fresh ensures you can enjoy it for days to come. Pairing Coq Au Vin with the right sides, like mashed potatoes or crusty bread, and complementing it with a good wine brings the meal together in the most delightful way.

Whether it’s a special occasion or a cozy family dinner, Coq Au Vin is a dish that’s sure to impress and satisfy. With its rich history, flexible variations, and ability to pair with so many delicious sides and drinks, it remains a timeless classic that will continue to be a favorite for years to come.

FAQs

What Is Mary Berry’s Coq Au Vin Recipe?

Mary Berry’s Coq au Vin recipe is a classic French dish that consists of chicken cooked slowly in red wine, often accompanied by vegetables like carrots, onions, and mushrooms. The dish is rich in flavor, with the wine providing depth and the chicken becoming tender through slow cooking.

What Ingredients Do I Need For Mary Berry’s Coq Au Vin?

To make Mary Berry’s Coq au Vin, you’ll need chicken (usually thighs or legs), red wine (preferably a full-bodied one), onions, carrots, garlic, mushrooms, bacon lardons, herbs like thyme and bay leaves, chicken stock, and olive oil. Some recipes may also call for brandy or a touch of tomato paste.

How Long Does It Take To Cook Mary Berry’s Coq Au Vin?

Cooking Mary Berry’s Coq au Vin typically takes around 2 to 2.5 hours.

This includes browning the chicken and vegetables, then simmering everything together to allow the flavors to meld. The slow cooking time is crucial to achieving tender chicken and rich, well-developed flavors.

What Type Of Wine Should I Use For Mary Berry’s Coq Au Vin?

Mary Berry recommends using a full-bodied red wine such as Burgundy or Pinot Noir. These wines work well because their lighter tannin structure complements the chicken without overwhelming it, while providing the rich, deep flavor that is characteristic of Coq au Vin.

Can I Use Other Types Of Meat In Place Of Chicken For Coq Au Vin?

While traditional Coq au Vin uses chicken, you can experiment with other meats like rabbit or pork. However, the cooking time and method may differ slightly depending on the meat’s tenderness and size. Chicken remains the most common choice for this dish.

Do I Need To Marinate The Chicken In Wine Before Cooking It?

While marinating the chicken in wine overnight can enhance the flavors, Mary Berry’s recipe doesn’t specifically require marinating. Instead, the chicken is browned first to develop a deep flavor before being simmered in wine and stock. However, marinating can add an extra layer of taste if desired.

Can I Make Mary Berry’s Coq Au Vin In Advance?

Yes, Mary Berry’s Coq au Vin actually benefits from being made in advance. Like many stews, the flavors deepen and become more complex after resting for a few hours or even overnight. Simply reheat it gently before serving.

What Should I Serve With Mary Berry’s Coq Au Vin?

Mary Berry’s Coq au Vin pairs beautifully with mashed potatoes, rice, or crusty bread to soak up the delicious sauce. You can also serve it alongside roasted vegetables or a simple green salad to balance out the richness of the dish.

Can I Make Mary Berry’s Coq Au Vin Without Alcohol?

If you prefer not to cook with alcohol, you can substitute the red wine with a non-alcoholic red wine alternative or use a mixture of grape juice and stock. While the flavor will be slightly different, this is a good option for those avoiding alcohol.

What Tips Does Mary Berry Give For Making A Perfect Coq Au Vin?

Mary Berry suggests ensuring that the chicken is browned well to develop deep flavor before simmering. Additionally, she advises cooking the dish slowly to allow the chicken to become tender and absorb the flavors of the wine and stock. She also emphasizes the importance of seasoning and tasting throughout the cooking process to ensure balance.