✔ Updated · new Jamie-style method, slow cooker + blanc versions
Coq au vin is the French classic of chicken slowly braised in red wine, and this version follows Jamie Oliver's rustic approach: a whole chicken browned with smoky pancetta, shallots and button mushrooms, then simmered in a full bottle of robust red wine with bay and thyme until the meat is falling off the bone and the sauce is dark and glossy. The same low, slow wine braise works beautifully with rabbit, too; see our braised rabbit recipe.
At a glance
The one tip that matters: brown the chicken properly, skin-side down, until deep golden. That color is where most of the flavor in the sauce comes from.
It's one pot, mostly hands-off, and even better made a day ahead. Below you'll also find slow cooker and white wine (coq au vin blanc) versions.
Why You'll Love This Coq au Vin
- Rich, glossy red wine sauce, with smoky pancetta, sweet shallots and earthy mushrooms.
- One pot and mostly hands-off: brown everything, add the wine, and let the oven do the rest.
- Even better the next day, so it's perfect for entertaining or make-ahead dinners.
What Makes Jamie Oliver's Coq au Vin Different?
Classic French recipes often marinate the chicken overnight and finish with a butter-and-flour paste. Jamie Oliver's style keeps it simpler and more rustic: the chicken is dusted in flour before browning, so the sauce thickens as it cooks, and woody herbs, smoked pancetta and a whole bottle of robust red wine like Merlot or Cabernet Sauvignon do the heavy lifting. You can use a whole jointed chicken or just thighs and drumsticks, which stay juicier.
How to Make Coq au Vin (Step-by-Step Photos)
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Dry the chicken well. Damp skin steams instead of browning, and browning builds the flavor of the sauce.
- Use a wine you'd drink. A robust, dry red like Merlot or Cabernet Sauvignon. Avoid anything sweet or labeled "cooking wine".
- Brown in batches. Crowding the pan drops the heat and leaves the skin pale.
- Uncover to finish. The last 15 to 20 minutes without the lid thickens the sauce and concentrates the flavor.
- Make it a day ahead. Like most braises, it tastes even better the next day. Reheat gently on the stove.
Jamie Oliver-Style Coq au Vin
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minutesA Jamie Oliver-inspired coq au vin: chicken browned with smoked pancetta, shallots and button mushrooms, then oven-braised in a whole bottle of red wine with bay and thyme until tender and rich.
Ingredients
1 whole chicken (about 3¼ lb / 1.5 kg), cut into 8 pieces, or 8 bone-in, skin-on thighs and drumsticks
2 tablespoons all-purpose flour
salt and black pepper, to taste
2 tablespoons olive oil
5 oz smoked pancetta or thick-cut bacon, diced
10 small shallots, peeled and left whole
9 oz button mushrooms
4 cloves garlic, peeled and sliced
1 bottle (750 ml) robust dry red wine, such as Merlot or Cabernet Sauvignon
2 bay leaves
4 sprigs fresh thyme
1 small bunch fresh flat-leaf parsley, chopped, to serve
Directions
- Heat the oven to 375°F (190°C). Pat the chicken dry, season well with salt and pepper and toss it in the flour.
- Heat the oil in a large ovenproof casserole or Dutch oven over medium-high heat. Brown the chicken in batches, skin-side down first, for 8 to 10 minutes until deep golden all over. Set aside.
- Add the pancetta, shallots and mushrooms to the pan and cook for about 8 minutes, until golden. Add the garlic for the last minute.
- Return the chicken to the pan, pour in the whole bottle of wine and tuck in the bay leaves and thyme. Bring to a simmer.
- Cover and bake for 45 minutes, then uncover and bake for 15 to 20 minutes more, until the chicken is tender and the sauce has thickened.
- Skim off any excess fat. If the sauce is still thin, simmer it on the stove for 5 to 10 minutes. Scatter over the parsley and serve with mashed potatoes or crusty bread.
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Coq au Vin in a Slow Cooker
Brown the chicken, pancetta, shallots and mushrooms on the stove first; that step makes the flavor. Transfer everything to the slow cooker with the wine and herbs and cook on low for 6 to 7 hours or high for 3 to 4 hours. The sauce will be thinner than oven-braised, so pour it into a pan at the end and simmer for 10 to 15 minutes to reduce it.
Coq au Vin Blanc (With White Wine)
Swap the red wine for a dry white such as Riesling or Chardonnay and use thyme or tarragon. Cook exactly the same way, then stir in about â…“ cup of heavy cream at the end for a lighter, creamier sauce that stays pale instead of turning deep burgundy.
What to Serve With Coq au Vin
- Creamy mashed potatoes or buttered new potatoes to soak up the sauce
- Crusty bread
- Buttered egg noodles
- Green beans or a simple green salad
Jamie Oliver Recipes
Roasted Red Pepper Soup (Inspired by Jamie Oliver)
Cooks in 45 minutesDifficulty: EasyA roasted red pepper soup inspired by Jamie Oliver’s simple, vibrant cooking: red peppers and garlic roasted at 425°F until soft and charred, simmered with sweet onion, sun-dried tomatoes and vegetable stock, then blended silky smooth with coconut milk and finished with lemon, crème fraîche and pesto.
Lemon Posset (Inspired by Jamie Oliver)
Cooks in 195 minutesDifficulty: EasyA classic British lemon posset inspired by Jamie Oliver’s simple style: double (heavy) cream and sugar simmered for one minute, then set with fresh lemon zest and juice into a silky, tangy, spoonable dessert. No eggs, gelatin or oven needed.
Potato, Leek and Bacon Soup (Inspired by Jamie Oliver)
Cooks in 50 minutesDifficulty: EasyA rustic potato, leek and bacon soup inspired by Jamie Oliver’s simple, fresh style: leeks and garlic softened in bacon fat and butter, simmered with potatoes and chicken broth, half-blended for a creamy yet chunky texture, finished with a splash of cream and sweet peas, and topped with crispy bacon, parsley and smoked paprika croutons.
Frequently Asked Questions
What wine is best for coq au vin?
A robust, dry red such as Merlot or Cabernet Sauvignon, or a Burgundy (Pinot Noir) for the traditional French version. Choose a wine you'd happily drink, and avoid sweet wines or 'cooking wine'.
Can I make coq au vin in a slow cooker?
Yes. Brown the chicken, pancetta, shallots and mushrooms first, then slow cook on low for 6 to 7 hours or high for 3 to 4 hours. Reduce the sauce on the stove at the end.
Can I make coq au vin with white wine?
Yes, that's coq au vin blanc. Use a dry white like Riesling or Chardonnay, cook it the same way and finish with a little heavy cream for a lighter, creamier sauce.
Why has my chicken turned purple?
That's normal with red wine: its pigments stain the chicken and mushrooms as they braise. It doesn't affect the taste, and browning the chicken well first keeps more of its golden color.
Can I make coq au vin ahead and freeze it?
Yes. It tastes even better the next day. Cool it, then refrigerate for up to 3 days or freeze for up to 3 months. Reheat gently on the stove until piping hot.
