Mary Berry Coq au Vin Recipe

Today’s Mary Berry Coq au Vin Recipe is the kind of dish you look for when you want something warm, filling, and full of flavour without making things too hard in the kitchen. I know most of you want a recipe that works, tastes good, and doesn’t waste your time—and this one does just that.

Coq au vin comes from France, where they used to cook older roosters in wine until tender. Now, we use chicken breasts or thighs, which makes it much easier. The dish became famous because it’s hearty, packed with flavour, and looks impressive on the table.

I love this coq au vin recipe because Mary Berry keeps things straightforward. You get all that deep, winey taste without any fuss.

The ingredients are simple—chicken, red wine, bacon, mushrooms, shallots. Everything you can grab from your local shop.

If you want a meal that feels special but doesn’t stress you out, give this one a go.

What is Coq au Vin?

Coq au vin is a classic French dish where chicken is gently cooked in red wine with bacon, shallots, mushrooms, garlic, and herbs. The name simply means “chicken in wine”. It may sound a bit fancy, but it’s really a simple and comforting meal.

When it cooks, the kitchen fills with a rich, warm smell that makes it feel quite special.

The dish comes from France and has been loved for years because it turns basic ingredients into something full of flavour. In the past, it was used to soften tougher meat through slow cooking. Now, most people use chicken breasts or thighs, which makes it quicker and easier.

What stands out is the sauce. The mix of wine, herbs, and bacon gives a deep, cosy taste that feels both hearty and a bit refined at the same time.

Why You’ll Love This Mary Berry Coq au Vin

This Mary Berry Coq au Vin Recipe hits different because it feels fancy but doesn’t make you work too hard. I’ve served it on regular Tuesday nights and at dinner parties, and it never disappoints.

Simple ingredients, big flavour – Everything you need is already in your kitchen or easily found at any supermarket. No hunting down specialty items.

Make-ahead friendly – You marinate overnight, which means half the work happens while you sleep. Less stress on the day you’re cooking.

Flexible with chicken cuts – Use breasts if you want lean meat, or thighs if you prefer something richer. Both work perfectly.

Sauce that actually thickens properly – Mary’s flour and water trick gives you a smooth, rich sauce without lumps or faffing about with other methods.

Perfect For

Sunday roasts with a twist – When you want something different from the usual beef or lamb, this brings warmth and richness to your table without being heavy.

Dinner parties that need impressing – Your guests will think you spent hours in the kitchen. Let them believe it.

Batch cooking for the week – This reheats beautifully, so make a big pot on the weekend and enjoy it through the week when you can’t be bothered to cook.

Cold evenings when you need comfort – Nothing beats a bowl of this when it’s miserable outside. Properly warming.

Learning French cooking without the stress – If you’ve always wanted to try classic French recipes but felt intimidated, start here. It’s approachable.

Using up that opened bottle of wine – Got red wine sitting around? This is the perfect use for it, and you’ll get a proper meal out of it too.

Mary Berry Coq au Vin Ingredients

2 chicken breasts (or 4 chicken thighs if preferred) – Breasts give you lean meat that soaks up the marinade nicely, while thighs stay juicier and add more richness to the sauce. I usually go for thighs when I want something a bit more forgiving, but breasts work brilliantly too. Either works, so pick what you fancy eating.

500 ml red wine (use about ⅔ of a standard 750 ml bottle) – This is your flavour base. The wine breaks down during cooking and becomes this deep, savoury sauce. I tend to use whatever decent red I’ve got open – a Merlot or Pinot Noir from Tesco or Sainsbury’s does the job perfectly. Don’t use anything you wouldn’t drink, but no need for expensive bottles either.

3–4 garlic cloves, crushed – Garlic adds that punchy, aromatic layer that makes the whole dish smell incredible while it cooks. I buy the pre-peeled cloves from Waitrose when I’m feeling lazy, but fresh bulbs work just as well. Crushing releases more flavour than chopping, so don’t skip this step.

200 g shallots, peeled – Shallots are sweeter and more delicate than regular onions. They soften beautifully in the sauce and give you little bursts of flavour when you bite into them. The small banana shallots are easiest to peel and hold their shape better during the long cooking time.

1 small bunch fresh thyme – Thyme is classic with chicken and wine. It adds an earthy, slightly floral note that ties everything together. Fresh works best, but dried will do in a pinch. I grow thyme in my garden, but the little packs from any supermarket are perfectly fine for this recipe.

2–3 bay leaves – Bay leaves give depth and a subtle bitterness that balances the richness of the wine and bacon. Just the standard dried bay leaves you get in any spice aisle work perfectly. Take them out before serving, they’re not for eating and can be quite sharp if someone bites into one.

150 g smoked bacon lardons (or chopped streaky bacon) – The bacon adds saltiness and a smoky background flavour. As it cooks, the fat renders out and flavours everything else in the pan. I use the Co-op smoked lardons or just chop up some streaky bacon from the butcher. Proper tasty and gives the sauce real depth.

200 g mushrooms – Mushrooms soak up the sauce and add texture. Chestnut mushrooms have more flavour than the basic white ones, and I usually grab a pack from Morrisons or Asda. Cooking them separately keeps them firm and prevents them from turning into soggy little sponges, which nobody wants.

1 tbsp butter (for mushrooms) – Butter gives the mushrooms a golden colour and rich flavour. It also helps them crisp up nicely rather than just steaming in their own moisture. I always use proper butter here, not margarine – Lurpak or even the supermarket own-brand salted butter works a treat.

For the sauce:

3 tbsp plain flour – Flour thickens the sauce so it coats the chicken instead of running off like water. Any basic plain flour from your cupboard does the job – I use Homepride or whatever’s on offer. Mixing it with cold water first prevents lumps, which is a lifesaver and stops you having to sieve the sauce later.

150 ml cold water – This combines with the flour to make a slurry that blends smoothly into the wine. Cold water is important because hot water would cook the flour too fast and create clumps. Just use water straight from the tap, nothing fancy needed here at all.

1 tbsp tomato purée – Tomato purée adds a touch of sweetness and acidity that brightens up the sauce. It also gives the colour a deeper, richer tone that looks gorgeous on the plate. I keep a tube of tomato purée in the fridge – the Napolina or Cirio ones are handy because you can squeeze out just what you need.

1 tsp brown sugar – The sugar balances the acidity from the wine and tomato. Just a small amount stops the sauce from tasting too sharp or sour, which can happen with wine-based dishes. Soft light brown sugar or even dark muscovado works here, whichever you’ve got in your cupboard.

Salt and freshly ground black pepper – Season properly and your dish sings. I use Maldon sea salt flakes and a proper pepper grinder with whole black peppercorns. Don’t be shy with the pepper, it adds warmth and a slight kick that complements the wine perfectly and brings all the other flavours together.

Ingredients Substitutions & Variations

• Red wine – If you don’t want to use wine, try beef stock with a splash of balsamic vinegar for depth. Won’t be the same, but still tasty.
• Bacon lardons – Swap for pancetta if you want something a bit fancier, or leave it out entirely for a lighter version.
• Shallots – Can’t find shallots? Use a couple of small onions instead. Cut them into quarters so they hold their shape.
• Fresh thyme – Dried thyme works fine, just use about half the amount. You can also try rosemary for a different flavour profile.
• Mushrooms – Chestnut mushrooms give more flavour than white ones. Button mushrooms work too, but they’re a bit milder.
• Chicken pieces – Drumsticks and legs work brilliantly here. They stay moist and add even more flavour to the sauce.
• Plain flour – Cornflour mixed with water works as a thickener too. Use less, though, as it’s stronger than plain flour.
• Brown sugar – A tiny drizzle of honey or maple syrup does the same job if you’re out of sugar.

How To Make Mary Berry Coq au Vin

Step 1 – Marinate the Chicken

In a large bowl, pour in the red wine and add the crushed garlic, peeled shallots, thyme, and bay leaves. Place the chicken into the marinade, ensuring it is well coated. Cover the bowl and chill in the fridge overnight to allow the flavours to develop fully.

Step 2 – Prepare and Reduce the Marinade

Remove the chicken from the marinade and set aside. Strain or separate the marinade liquid from the solids, keeping both. Pour the wine marinade into a saucepan and simmer until reduced slightly to intensify the flavour. This step ensures a richer sauce without overcooking the chicken later.

Step 3 – Brown the Chicken

Season the chicken with salt and pepper. In a large frying pan, heat a little oil and sear the chicken until lightly golden on both sides. Turn once the first side has developed a pale brown colour. Remove and set aside.

Step 4 – Cook the Bacon

In the same pan, add the bacon and fry until crisp. Stir occasionally, allowing the fat to render and picking up all the browned bits left from the chicken, which adds depth to the dish.

Step 5 – Add Shallots and Herbs

Add the marinated shallots and the reserved herbs into the pan with the bacon. Stir well so everything is coated in the flavours from the pan.

Step 6 – Make the Thickening Mixture

In a bowl, whisk the flour with the cold water until completely smooth. This prevents lumps forming later and creates a reliable thickening base.

Step 7 – Build the Sauce

Gradually pour the reduced marinade into the flour mixture, whisking continuously. Then add this combined liquid into the pan, stirring steadily. Add the tomato purée and brown sugar, and continue stirring until the sauce thickens to a consistency that coats the back of a spoon.

Step 8 – Combine and Bake

Return the chicken to the pan, ensuring it is coated in the sauce. Transfer everything to an ovenproof dish if needed. Cook in a preheated oven at 140°C (fan) for about 20 minutes, until the chicken is cooked through and tender.

Step 9 – Cook the Mushrooms Separately

In a separate pan, melt the butter over high heat and cook the mushrooms until golden. Keep them slightly firm so they retain texture and do not become soggy.

Step 10 – Finish the Dish

Add the cooked mushrooms to the casserole just before serving, stirring gently to combine. Serve hot with crushed new potatoes, ideally roasted with garlic butter and Parmesan, to complement the rich sauce.

Recipe Tips & Notes for Mary Berry Coq au Vin

• Marinate the chicken overnight if you can. It makes a real difference.
• Do not skip reducing the wine. The sauce tastes much better for it.
• Brown the chicken lightly, not too hard, or it may dry out later.
• Cook mushrooms in a separate pan to keep them golden and firm.
• Whisk the flour and water until fully smooth before adding any liquid.
• Taste the sauce before serving and adjust salt and pepper if needed.
• Use an ovenproof pan if possible, so there is less washing up.
• Chicken thighs can be a safer choice if you want extra juicy meat.

What to Serve with Mary Berry Coq au Vin

This dish needs something to soak up that beautiful sauce, so I always reach for crushed new potatoes. Roast them with garlic butter and a good handful of Parmesan until they go crispy on the edges.

The crispy bits mix with the sauce and it’s absolutely gorgeous. Mashed potatoes work brilliantly too if you want something smoother and more traditional.

Some people like serving it with pasta, which is nice but feels a bit less French to me.

A simple green salad on the side cuts through the richness nicely. Just dress it lightly with vinaigrette, nothing heavy.

Steamed green beans or buttered carrots add colour and a bit of freshness to the plate.

Honestly, though, keep the sides simple. This dish is the star, and you don’t want to overcomplicate your meal or your washing up.

Mistakes To Avoid While Making Mary Berry Coq au Vin

Using cheap, nasty wine – If the wine tastes terrible on its own, it’ll make your sauce taste terrible too. Use something drinkable, even if it’s just a basic supermarket bottle.

Not marinating long enough – Rushing this step means less flavour. The chicken needs time to soak up all those herbs and garlic properly.

Overcrowding the pan when browning – If you pack too much chicken in at once, it steams instead of browning. Do it in batches if your pan isn’t big enough.

Adding mushrooms too early – Cook them separately and add at the end. Otherwise they turn soggy and grey, which ruins the texture.

Letting the sauce boil hard – A gentle simmer is what you want. Boiling makes the sauce taste harsh and can make the chicken tough.

Not thickening the sauce properly – If your sauce is too thin, keep cooking it a bit longer. It should coat the chicken, not run off like water.

How To Store Leftover

Leftover
Let the coq au vin cool fully, then put it into an airtight container. Keep it in the fridge for up to 3 days. The flavour often gets even better the next day, which is handy.

If you want to freeze it, place it in a freezer-safe tub and freeze for up to 3 months. Defrost in the fridge overnight before reheating.

Reheat
Reheat gently in a pan over a low to medium heat until piping hot all the way through. Add a splash of water if the sauce feels too thick.

You can also reheat it in the microwave, covered loosely, in short bursts. Stir between each one so the sauce heats evenly and the chicken does not dry out.

Mary Berry Coq au Vin Recipe FAQs

Can I use chicken thighs instead of chicken breasts?
Yes, and many people prefer them. Chicken thighs stay juicy and tender, even if they cook a little longer than planned. They also add a richer flavour to the dish. If I want the safest choice for a soft result, I often go with thighs.

Do I really need to marinate the chicken overnight?
For the best result, yes. The overnight marinade gives the chicken and sauce more depth. If you are short on time, a few hours will still help, but the full overnight rest gives a fuller flavour and a better finish.

What sort of red wine should I use?
Use a red wine that tastes pleasant enough to drink. It does not need to be expensive. A medium-bodied red usually works best. Avoid anything too sweet or too sharp, as the wine is a big part of the sauce.

Can I make this mary berry coq au vin recipe ahead of time?
Yes, this is a very good make-ahead dish. You can cook it earlier in the day, cool it, and reheat it gently before serving. In fact, the flavour often settles nicely after a few hours, which makes it even better.

Why are the mushrooms cooked separately?
Cooking the mushrooms in a separate pan keeps them golden and firm. If they go straight into the sauce too soon, they can turn soft and release too much water. That can thin the sauce and spoil the texture a bit.

Can I freeze coq au vin?
Yes, it freezes well. Let it cool fully before packing it into a freezer-safe container. Freeze for up to three months. Defrost in the fridge overnight and reheat slowly on the hob until hot right through.

How do I know when the chicken is cooked?
The chicken should be piping hot in the centre, with no pink left. If you use a thermometer, the thickest part should reach at least 75°C. Breasts cook a bit faster than thighs, so keep an eye on them.

Can I make it without bacon?
You can, but the dish will lose some of its savoury depth. Bacon adds salt, richness, and a gentle smoky taste. If you leave it out, taste the sauce carefully and add a little extra seasoning to make up for it.

What if my sauce is too thin?
If the sauce looks too thin, simmer it a bit longer on the hob before baking, or after the chicken comes out of the oven. Stir it gently and let it reduce until it coats the back of a spoon. That is the texture you want.

What if my sauce tastes too strong or sharp?
A sharp sauce can happen if the wine is too harsh or not reduced enough. A small pinch more brown sugar can help balance it. Serving it with potatoes or mash also softens the stronger wine flavour on the plate.

Can I use dried herbs instead of fresh?
Yes, though fresh thyme is nicer if you can get it. If using dried thyme, use a smaller amount because it is stronger. Bay leaves can be dried with no problem at all. The sauce will still taste good.

What should I serve with this dish for the best meal?
Crushed new potatoes are excellent because they catch the sauce so well. Mash, rice, or bread also work. For greens, I like peas, green beans, or cabbage. Keep the sides simple and let the coq au vin lead the meal.

This Mary Berry coq au vin recipe honestly makes French cooking feel doable in your own kitchen. The flavours are rich and comforting, the method is straightforward, and the results look and taste like you’ve spent all day cooking. I love making this when I want something special but don’t want the stress of complicated recipes.

The chicken turns out tender, the sauce is deep and gorgeous, and everyone at the table always asks for seconds.