Mary Berry’s Coq Au Vin is a classic French dish that has been reimagined in the UK culinary scene by the beloved television personality and cookbook author Mary Berry. Coq Au Vin, which translates to “rooster in wine”, is a slow-cooked, braised chicken dish that originates from France. Traditionally, it was made with an older rooster to ensure tenderness after long, slow cooking in red wine. Mary Berry’s version stays true to the essence of the dish but is simplified to make it accessible for home cooks while maintaining all the rich flavors of the original. The dish consists of chicken, typically bone-in for extra flavor, braised in a luxurious red wine sauce, usually Burgundy or another hearty red wine, accompanied by aromatic vegetables like onions, carrots, and garlic. The result is a rich, deeply savory stew-like dish with tender chicken, earthy vegetables, and the irresistible flavor of wine that has melded perfectly with the meat.
What sets Mary Berry’s Coq Au Vin apart is her mastery of balancing flavors without overwhelming the palate. The sauce is rich but not too heavy, with the wine creating a depth of flavor while the herbs and vegetables add freshness and brightness to the dish. The technique of browning the chicken before braising helps to build a flavorful foundation, and Mary Berry’s careful instructions ensure that even novice cooks can create this iconic dish with confidence.
Mary Berry’s Coq Au Vin Recipe
Ingredients Needed
Mary Berry’s Coq Au Vin uses a relatively straightforward set of ingredients that come together beautifully to create an irresistible, flavor-packed dish. Here’s a list of the key ingredients you’ll need:
- Chicken: For the best results, you’ll need bone-in, skin-on chicken pieces. Mary Berry often recommends using thighs or drumsticks as they offer more flavor and stay tender during the slow cooking process. You can also use a whole chicken cut into parts if you prefer a more rustic approach.
- Red Wine: The star of Coq Au Vin is the wine, which not only tenderizes the meat but also adds richness to the sauce. Burgundy wine is the classic choice, but any dry red wine such as Pinot Noir or Merlot will work beautifully. Mary Berry advises using a good quality wine you’d enjoy drinking, as the wine’s flavor infuses the dish.
- Onions: Small shallots or regular onions are used to create a sweet and savory base for the sauce. They caramelize beautifully as they cook and provide depth to the overall flavor profile.
- Carrots: Carrots add sweetness and texture to the dish. They’re sliced into rounds or chunks and become tender as they cook in the braise.
- Garlic: Garlic is essential for that aromatic base, imparting a subtle yet fragrant warmth to the dish.
- Herbs: Thyme and bay leaves are the primary herbs in Mary Berry’s recipe, giving the sauce an earthy, aromatic depth. You can tie them together in a bouquet garni for easy removal after cooking.
- Bacon Lardons: Crispy bacon pieces provide a savory, umami-packed addition to the dish. Mary Berry includes these to add an extra layer of flavor that complements the chicken and wine perfectly.
- Mushrooms: These earthy, meaty vegetables absorb the wine sauce and add texture and flavor to the dish.
- Stock: Chicken stock or broth is used to help create the braising liquid. It gives a rich, savory backdrop to the red wine.
- Butter and Olive Oil: Used for browning the chicken and sautéing the vegetables, these fats add richness and flavor to the dish.
- Flour: A small amount of flour is used to create a roux with the butter, thickening the sauce and giving it a silky, luxurious texture.
Equipment Needed
To make Mary Berry’s Coq Au Vin, you don’t need any specialized equipment, but having the right tools makes the process smoother and more efficient. Here’s what you’ll need:
- Large, Heavy-Based Pan or Dutch Oven: A large, wide, ovenproof pan or Dutch oven is ideal for this dish. It allows for even browning of the chicken and provides enough space for braising. The lid helps trap moisture, allowing the chicken to cook gently in the wine sauce.
- Slotted Spoon: This handy tool is used to remove the chicken from the pan once it’s browned, preventing it from overcooking. It’s also useful for removing the bacon and vegetables once they’ve been sautéed.
- Wooden Spoon: A sturdy wooden spoon is perfect for stirring and deglazing the pan, scraping up all those caramelized bits from the bottom for added flavor.
- Knife and Chopping Board: To prep your vegetables, you’ll need a good knife for slicing the carrots, onions, and garlic, as well as a chopping board.
- Small Frying Pan (optional): A small pan can be used to crisp up the bacon lardons, though you can also cook them directly in the Dutch oven.
- Measuring Cups and Spoons: For accuracy in measuring wine, stock, and other liquids.
Instructions To Make Mary Berry’s Coq Au Vin
Mary Berry’s Coq Au Vin is a straightforward recipe, but it does require a bit of patience to allow the flavors to develop fully. Here’s how to make it:
- Prepare the Chicken: Start by seasoning the chicken pieces generously with salt and pepper. In a large Dutch oven, heat a little olive oil and butter over medium-high heat. Brown the chicken pieces in batches, ensuring all sides are crisp and golden. Once browned, remove the chicken and set it aside.
- Sauté the Vegetables: In the same pan, add the bacon lardons and cook until crispy. Then, add the onions, carrots, and garlic. Sauté until the vegetables are softened and slightly caramelized.
- Deglaze the Pan: Sprinkle the flour over the vegetables and bacon, stirring to form a roux. This will help thicken the sauce later. Slowly pour in the red wine, stirring constantly to deglaze the pan and lift any caramelized bits from the bottom of the pan.
- Add Stock and Herbs: Once the wine has reduced slightly, add the chicken stock, thyme, bay leaves, and a little more salt and pepper to taste. Stir to combine.
- Return the Chicken to the Pot: Add the browned chicken pieces back into the pan, ensuring they are submerged in the sauce. Bring the liquid to a simmer, then cover the pan and transfer it to a preheated oven at 160°C (320°F) for 1.5 to 2 hours, or until the chicken is tender and the sauce has thickened.
- Cook the Mushrooms: About 30 minutes before serving, sauté the mushrooms in a little butter in a separate pan until golden and tender. Add them to the Dutch oven during the last stages of cooking.
- Finishing Touches: Once the chicken is done, remove the pan from the oven. Discard the bay leaves and thyme sprigs. Serve the Coq Au Vin with crusty bread, mashed potatoes, or even pasta to soak up the delicious sauce.
Tips And Tricks
- Choose a Good Wine: Since the wine is the star of the dish, pick a red wine you enjoy drinking. A dry red wine like Burgundy or Pinot Noir works well, but the key is not to go for a cheap, overly tannic wine.
- Don’t Rush the Browning Process: Browning the chicken, bacon, and vegetables is essential for building flavor. Don’t rush this step. Take your time to get a deep caramelization on the chicken and bacon to ensure the sauce has maximum depth.
- Use a Dutch Oven or Le Creuset: A heavy-based, oven-safe pan, such as a Dutch oven, is perfect for this dish. It ensures even heat distribution and helps retain moisture while braising the chicken.
- Check for Doneness: The chicken should be fall-apart tender when it’s ready. If you’re unsure, poke a fork into the thickest part of the meat. If it slides in easily, the chicken is done.
- Serve with Sides That Soak Up the Sauce: Coq Au Vin’s rich sauce is one of its highlights. Serve the dish with mashed potatoes, rice, or a thick slice of crusty bread to soak up every drop.
Mary Berry’s Coq Au Vin is the perfect dish for a cozy dinner or a special occasion. It’s a celebration of simple ingredients brought together with love and care to create something elegant and delicious. With its deep flavors, tender chicken, and rich sauce, this dish offers a taste of classic French cuisine that’s surprisingly accessible and achievable for home cooks. Whether you’re a seasoned chef or a beginner, Mary Berry’s detailed yet approachable recipe ensures you’ll have a meal that’s not just a feast for the belly, but for the senses as well.
Easy Recipe Variations For Mary Berry’s Coq Au Vin
Mary Berry’s Coq Au Vin is a timeless French classic, known for its rich, deep flavors and comforting qualities. However, like most traditional recipes, it offers plenty of room for creativity. Whether you’re looking to change up the ingredients or make the process quicker, there are plenty of variations to suit different tastes and dietary needs. Here are some easy ways to tweak Mary Berry’s original Coq Au Vin recipe:
1. Swap Chicken For Other Meats
While chicken is the traditional choice, there’s no rule against experimenting with other meats. If you prefer something more robust, swap the chicken for duck, rabbit, or even pork. Duck, with its rich flavor and tender meat, makes an excellent alternative, pairing wonderfully with the red wine and earthy mushrooms. Rabbit, on the other hand, adds a delicate gamey flavor, perfect for those who want something a bit lighter. Pork, particularly shoulder or tenderloin, adds a sweet and savory twist to the dish, marrying beautifully with the red wine sauce.
2. Use Different Wines
The original recipe calls for red wine (usually Burgundy or Pinot Noir), but feel free to explore other options. A Merlot or Cabernet Sauvignon will work well, bringing a slightly bolder taste. For a lighter version, you might prefer a Beaujolais, which offers fruity notes and less tannin, allowing the chicken to shine through. If you want a non-alcoholic version, simply replace the wine with a combination of grape juice and a splash of vinegar, mimicking the acidity of wine while still providing a rich depth of flavor.
3. Add Extra Vegetables
Mary Berry’s recipe typically includes carrots, onions, and mushrooms, but you can elevate the dish by adding extra vegetables for both flavor and color. Leeks, parsnips, or even butternut squash can complement the rich sauce, adding texture and a bit of sweetness. Root vegetables, like turnips or celeriac, would also make a great addition, adding an earthy dimension that pairs well with the savory sauce.
4. Go For A Lighter Sauce
If you prefer a lighter Coq Au Vin that’s not as heavy or rich, you can reduce the amount of wine used and add a bit more chicken stock or a splash of white wine. This will still provide a savory base without being overpowering. For an even lighter take, try swapping the cream or butter for olive oil, which can create a smoother, cleaner taste that won’t overpower the delicate flavors of the chicken.
5. Slow Cooker Coq Au Vin
If you’re short on time or want to simplify the cooking process, using a slow cooker can save the day. Simply brown the chicken and sauté the aromatics (garlic, onions, carrots) before adding them to the slow cooker with the wine, stock, and herbs. Let it simmer for 4-6 hours on low. The result? Tender, fall-off-the-bone chicken in a perfectly flavored sauce with minimal effort. This method also gives the flavors more time to develop, creating an even richer dish.
Storing Leftovers
Coq Au Vin makes a fantastic leftover meal. The deep, savory flavors tend to develop even further once they’ve had time to rest. Here’s how to properly store and reheat your Coq Au Vin to keep it tasting just as good the second (or third!) time around:
1. Cooling And Storing
After cooking, allow your Coq Au Vin to cool down at room temperature for no more than 2 hours. Once it has cooled, transfer it to an airtight container, ensuring that it’s sealed properly to prevent any air from getting in. If you want to keep it fresh for longer, store it in separate containers: one for the chicken and one for the sauce. This will help preserve the texture of the meat while allowing the sauce to reheat evenly.
2. Refrigeration
In the fridge, Coq Au Vin will stay fresh for up to 3 days. The key to keeping it safe is making sure your fridge is at the correct temperature, typically around 37°F (3°C). When reheating, make sure the internal temperature of the dish reaches 165°F (74°C) to ensure it’s safe to eat.
3. Freezing Leftovers
If you plan on storing your leftovers for a longer period, freezing is a great option. To freeze, place the cooled Coq Au Vin into an airtight, freezer-safe container. It will last up to 3 months in the freezer. When you’re ready to enjoy it, thaw the dish overnight in the refrigerator. Reheat gently on the stovetop, adding a splash of stock or wine if the sauce has thickened too much during the freezing process.
What To Eat With Mary Berry’s Coq Au Vin?
Coq Au Vin is a hearty dish, rich with flavor, so it pairs well with simple sides that complement, but don’t overpower, the complexity of the sauce. Here are some excellent side dishes to serve with Mary Berry’s Coq Au Vin:
1. Crusty French Baguette
A classic and simple choice, crusty French bread is perfect for sopping up the luscious sauce. The airy, chewy interior contrasts beautifully with the crispy exterior, making it an ideal accompaniment to this rich dish. If you have time, you can even toast it lightly in the oven with some garlic butter for an extra burst of flavor.
2. Mashed Potatoes
Creamy mashed potatoes are another fantastic side for Coq Au Vin. Their smooth texture provides a neutral backdrop to the bold flavors of the chicken and wine sauce. For a twist, consider making garlic mashed potatoes or adding roasted garlic and herbs for more depth.
3. Butter-Braised Vegetables
Lightly cooked butter-braised vegetables-such as green beans, peas, or baby carrots-are a fantastic way to balance the richness of the Coq Au Vin. The tender vegetables will absorb the flavors of the sauce, making them a complementary addition to the meal.
4. Rice Or Polenta
If you want something a little different, serve your Coq Au Vin with a side of fluffy rice or creamy polenta. The rice will soak up the sauce, while the polenta offers a satisfying, slightly grainy texture that contrasts with the smoothness of the sauce.
5. Roasted Root Vegetables
Roasted root vegetables such as parsnips, carrots, and potatoes work wonderfully with the deep flavors of the Coq Au Vin. Roasting caramelizes the vegetables, adding a touch of sweetness and depth that pairs well with the savory richness of the dish.
Conclusion
Mary Berry’s Coq Au Vin is the epitome of comfort food, offering a delicious combination of tender chicken, aromatic vegetables, and a rich, wine-infused sauce. Whether you stick to the traditional recipe or experiment with some creative variations, the dish is incredibly versatile and can easily be adapted to suit different tastes and dietary needs. From swapping out the chicken for duck or rabbit to using a slow cooker for ease, there are endless ways to make this dish your own.
When storing leftovers, remember to cool and store them properly to maintain the flavor and safety of the dish. And when it comes to serving, pairing your Coq Au Vin with simple, complementary sides like mashed potatoes, crusty bread, or butter-braised vegetables will elevate the meal further.
Whether it’s for a special occasion or a cozy weeknight dinner, Coq Au Vin is always a crowd-pleaser. Its rich, comforting flavors have the power to bring people together around the table, making it a dish worth savoring.
FAQs
What Makes Mary Berry’s Coq Au Vin Recipe Different From Other Versions?
Mary Berry’s coq au vin stands out for its simplicity and focus on traditional French cooking methods. While many recipes require marinating the chicken overnight, Mary Berry’s version reduces the preparation time without compromising on flavor. She uses a whole chicken cut into pieces, which helps maintain a rich, meaty texture in the dish. The sauce is a key highlight, made with red wine, stock, and vegetables, which is gently reduced to a thick, flavorful consistency.
Can I Use A Different Type Of Wine In Mary Berry’s Coq Au Vin Recipe?
While red wine is the traditional choice for coq au vin, it’s possible to experiment with different types of wine. Mary Berry recommends using a full-bodied red wine, such as a Burgundy or Pinot Noir, to achieve the dish’s deep, earthy flavor. However, you can substitute with other reds like Cabernet Sauvignon or Merlot if necessary. Just make sure the wine you choose has a good balance of acidity to complement the rich sauce.
How Long Should I Cook Mary Berry’s Coq Au Vin To Get The Perfect Tenderness?
The cooking time for Mary Berry’s coq au vin is crucial for achieving tender, fall-off-the-bone chicken. After browning the chicken and sautéing the vegetables, the dish should be simmered gently for about 1.5 to 2 hours. This allows the chicken to fully absorb the flavors from the wine and broth while becoming tender and juicy. Be sure to check the chicken towards the end of cooking and, if necessary, let it simmer a little longer to reach the perfect tenderness.
