Hairy Bikers Coq Au Vin Recipe

This rich, warming Hairy Bikers Coq au Vin Recipe is made with tender chicken thighs, smoky bacon lardons, and a splash of brandy, ready in about an hour and a half. The sauce thickens into a glossy, deep-purple glaze that clings perfectly to the meat and vegetables. I love how the addition of cognac elevates this from a simple stew to a proper restaurant-quality dinner.

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Restaurant-Quality At Home

I used to find French classics intimidating, assuming they required days of marinating or complex techniques. What I discovered with this Hairy Bikers version is that the depth of flavour actually comes from a few simple, deliberate steps—specifically the browning of the meat and the deglazing of the pan.

My biggest mistake in the past was rushing the initial frying stage, which left the chicken skin flabby and the sauce lacking punch. By taking the time to get the chicken skin properly golden and crisp before adding any liquid, you build a savoury foundation that makes the final sauce incredibly rich without needing hours of simmering.

Hairy Bikers Coq au Vin Recipe Ingredients

• 8 chicken thighs, bone-in and skin-on
• 150g smoked bacon lardons or streaky bacon, chopped
• 12-16 pearl onions or small shallots, peeled but left whole
• 250g button mushrooms, wiped clean and halved
• 2 garlic cloves, crushed
• 2 tbsp plain flour (plus extra for dusting)
• 4 tbsp brandy or cognac
• 750ml full-bodied red wine (Burgundy or Pinot Noir work best)
• 250ml chicken stock
• 2 tbsp tomato purée
• 1 tsp sugar
• 2 bay leaves
• 4 sprigs fresh thyme
• Butter and oil, for frying
• Fresh parsley, chopped, to serve

How To Make Hairy Bikers Coq au Vin Recipe

1. Brown the chicken: Season the chicken thighs with salt and pepper. Heat a splash of oil in a large, heavy-based casserole dish (Dutch oven) over medium-high heat. Fry the chicken skin-side down for 5-7 minutes until the skin is deep golden and crispy. Turn and cook for another 3 minutes, then remove to a plate.
2. Cook the base: In the same pan, add the bacon lardons and fry until crisp. Add the pearl onions (or shallots) and cook gently for 5 minutes until they start to soften and colour. Stir in the garlic and cook for 1 minute.
3. Build the sauce: Sprinkle the flour over the bacon and onions, stirring for 2 minutes to cook out the raw taste. Pour in the brandy and scrape the bottom of the pan to release the sticky, caramelised bits (the fond).
4. Simmer the stew: Pour in the red wine, chicken stock, and tomato purée. Add the sugar, thyme, and bay leaves. Return the chicken to the pan, ensuring it’s mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
5. Add mushrooms and finish: Add the button mushrooms to the pot and simmer uncovered for a final 15-20 minutes. This helps the sauce reduce and thicken. If the sauce is still too thin, mix a knob of butter with a teaspoon of flour (beurre manié) and whisk it in. Scatter with parsley before serving.

Recipe Tips

• Choose the right wine: Do not use “cooking wine.” If it isn’t good enough to drink, it isn’t good enough for this dish. A decent Pinot Noir or Burgundy makes a huge difference to the final flavour.
• Don’t skip the brandy: The cognac or brandy adds a subtle sweetness and complexity that defines the Hairy Bikers’ style. It bridges the gap between the savoury bacon and the acidic wine.
• Dry the chicken: Pat the chicken skin dry with kitchen paper before frying. Moisture creates steam, which prevents that essential golden crust from forming.

What To Serve With Coq au Vin

Creamy mashed potatoes are the undisputed champion here, acting as the perfect vehicle for the rich red wine gravy. For a lighter option, crusty baguette is excellent for mopping up the sauce, and steamed green beans or tenderstem broccoli add a necessary splash of colour and freshness.

How To Store

This dish tastes even better the next day as the flavours have time to meld. Store leftovers in an airtight container in the fridge for up to 3 days. It also freezes beautifully for up to 3 months; just defrost thoroughly in the fridge before reheating gently on the stove.

FAQs

Can I use chicken breast instead?
Technically yes, but it dries out much faster than thighs. If you must use breast, reduce the cooking time significantly and add it later in the process.

Do I have to peel pearl onions?
Peeling them can be tedious. A quick trick is to blanch them in boiling water for 30 seconds, then plunge into ice water—the skins should slip right off.

Can I make this in a slow cooker?
Yes. Follow the instructions up to step 3 (browning and deglazing), then transfer everything to a slow cooker. Cook on Low for 6-7 hours or High for 3-4 hours.

Nutrition

• Calories: 580 kcal
• Total Fat: 28g
• Saturated Fat: 9g
• Cholesterol: 145mg
• Sodium: 620mg
• Total Carbohydrate: 18g
• Protein: 35g

Try More Recipes:

• Hairy Bikers Cod Wrapped In Parma Ham Recipe
• Hairy Bikers Cod And Chorizo Stew Recipe
• Hairy Bikers Somerset Chicken Recipe