Coq au vin with roast garlic mash and honey roasted carrots

A timeless French favourite, Coq au Vin brings together tender chicken, aromatic herbs and a rich red wine sauce in a dish that is both comforting and full of character. Served with smooth roasted garlic mash and naturally sweet, honey-glazed carrots, it makes a wonderful centrepiece for a leisurely lunch or an inviting evening meal.

Although the flavours are wonderfully sophisticated, this traditional dish is straightforward to prepare at home. Allowing the chicken to cook slowly gives the sauce time to develop its depth, resulting in a beautifully rounded flavour that pairs perfectly with the creamy mash and caramelised carrots.

Serves: 4
Preparation time: 25 minutes
Cooking time: Approximately 1 hour 30 minutes

Ingredients

For the Coq au Vin

8 chicken thighs or drumsticks, bone-in
150g smoked or unsmoked bacon lardons
250g chestnut mushrooms, halved
12 small shallots, peeled
2 garlic cloves, finely chopped
2 tbsp plain flour
500ml dry red wine
250ml chicken stock
2 sprigs fresh thyme
2 bay leaves
2 tbsp olive oil
Salt and freshly ground black pepper

For the roasted garlic mash

800g floury potatoes, peeled and cut into chunks
1 whole bulb of garlic
50g butter
100ml warm milk, approximately
Salt and freshly ground black pepper
A little olive oil

For the honey-roasted carrots

500g carrots, peeled and cut lengthways
1 tbsp olive oil
1 tbsp runny honey
A few sprigs of fresh thyme
Salt and freshly ground black pepper

Method

1. Prepare the chicken

Season the chicken pieces with salt and freshly ground black pepper. Heat the olive oil in a large, heavy-based casserole over a medium-high heat. Brown the chicken in batches until golden on all sides, then remove and set aside.

2. Build the flavours

Add the bacon lardons to the casserole and cook until lightly golden. Stir in the shallots and mushrooms, allowing them to soften and develop a little colour. Add the chopped garlic and cook for a further minute.

Sprinkle over the flour and stir well to coat the ingredients. Gradually pour in the red wine, scraping the base of the casserole to release the caramelised cooking juices. Add the chicken stock, thyme and bay leaves, then return the chicken to the pan.

3. Cook the Coq au Vin

Bring the liquid to a gentle simmer, cover with a lid and cook over a low heat for approximately 60–75 minutes, or until the chicken is thoroughly cooked and tender.

Remove the lid towards the end of cooking if the sauce requires further reduction. It should be rich and glossy, with sufficient body to coat the chicken. Taste and adjust the seasoning before serving.

4. Roast the garlic

Preheat the oven to 200°C (180°C fan, Gas Mark 6).

Slice the top from the garlic bulb to expose the cloves. Drizzle with olive oil, wrap loosely in foil and roast for 35–45 minutes, until soft and golden. Leave to cool slightly before squeezing the softened garlic from its skin.

5. Prepare the mash

Place the potatoes in a large saucepan of salted water and bring to the boil. Simmer for 15–20 minutes, or until tender. Drain thoroughly and return to the pan for a minute to allow excess moisture to evaporate.

Mash until smooth, then incorporate the roasted garlic, butter and enough warm milk to achieve a creamy consistency. Season to taste and keep warm until ready to serve.

6. Roast the carrots

Arrange the carrots in a roasting tin and toss with the olive oil, honey, thyme, salt and pepper. Roast at 200°C (180°C fan, Gas Mark 6) for 25–35 minutes, turning halfway through, until tender and lightly caramelised at the edges.

7. Serve

Spoon a generous portion of roasted garlic mash onto each warm plate. Arrange the chicken alongside and ladle over the red wine sauce, ensuring each serving includes some of the bacon, mushrooms and shallots.

Finish with the honey-roasted carrots and a sprig of fresh thyme, if desired. Serve immediately while everything is warm.

Chef's tips

The Coq au Vin can be prepared a day ahead and refrigerated once cooled. Reheat thoroughly before serving, ensuring the chicken is piping hot throughout.
A gentle simmer is essential for developing a deep, rounded flavour without allowing the sauce to reduce too quickly.
Drain the potatoes thoroughly before mashing and add the warm milk gradually to maintain a light, creamy texture.
Steamed green beans or buttered cabbage make excellent additions if you would like to include further vegetables.

Allergen information: This recipe contains milk and may contain sulphites, depending on the wine used. Check all ingredient labels and adapt as necessary.

CLASSIC COQ AU VIN