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A fantastic, warming dish from my personal collection, ideal for allowing the rich, deep flavours of the chicken to develop.


  1. For the coq au vin, preheat the oven to 220°C.
  2. Arrange the chicken pieces in a large roasting tin and scatter with the bacon, shallots, thyme, rosemary and chilli flakes. Season, to taste, with sea salt and freshly ground black pepper.
  3. Drizzle the contents of the roasting tray with two tablespoons of the olive oil and roast in the oven for 20 minutes. When the chicken has been roasted, add the wine and stock to the tin and cook for another 20-25 minutes.
  4. Remove from the oven. Heat the butter and remaining tablespoon of oil in a large frying pan over a medium heat. When the butter is foaming, add the mushrooms and garlic and fry for 3 minutes.
  5. Add the mushrooms and garlic to the chicken and scatter with the parsley.
  6. To serve with all butter mash onto each of four serving plates and spoon the coq au vin on top.