Coq au vin from The Good Cook by Simon Hopkinson

  • bay leaves
  • carrots
  • celery
  • chicken thighs
  • whole cloves
  • Cognac
  • garlic
  • onions
  • thyme
  • redcurrant jelly
  • red wine
  • chicken drumsticks
  • button mushrooms
  • smoked pancetta
  • button onions

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires marinating for at least 5-6 hours.

  • Elbea on September 14, 2020

    This is my go-to coq au vin recipe, as it is so full of flavour and indulgent - especially if you make the parsley dipped fried bread to accompany. This is a fantastic, fool-proof dinner party dish. Also, any leftovers have been successfully turned into a rather lovely pie filling on occasion, too.

  • Foodycat on January 02, 2016

    As well as the prior marinading, the recipe suggests cooking the day before so it can be cooled and degreased before serving, which I think is a very good idea - I didn't and it was quite fatty and rich. As with a lot of Simon Hopkinson recipes, this has a lot more steps than you'd think, but it usually pays off. Reducing the wine for the marinade makes a big difference: the sauce has a much more mellow, rounded flavour than other coq au vin recipes I have tried.

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