French-Inspired Coq au Vin

    2 hours 30 min

    After travelling through France, I was fortunate enough to have sampled a decent chunk of French cuisine. My favourite dish was Coq au Vin. When I returned home, I was eager to recreate that wonderful dish in my own home. This recipe does take a decent amount of preparation, but the result is well worth the wait. Serve with mashed potatoes and your choice of vegetables as the side.

    83 people made this

    Serves: 6 

    • 3 tablespoons olive oil
    • 6 skinless chicken thighs
    • 2 cloves garlic, crushed
    • 1 tablespoon Italian seasoning
    • 3 medium vine-ripened tomatoes, sliced
    • 4 portobello mushrooms, sliced
    • Pinch salt
    • 1 teaspoon freshly ground black pepper
    • 1 onion, chopped
    • 75ml red Burgundy wine
    • 250ml double cream
    • 4 tablespoons grated Gruyere
    • 2 tablespoons cornflour

    Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

    1. Heat oil in a large frying pan over medium heat. Add the chicken, garlic and Italian seasoning. Brown the chicken on both sides, then add the tomatoes and mushrooms. Season with salt and pepper. Reduce heat to low, cover and simmer for about 30 minutes.
    2. Strain off about half of the liquid from the frying pan and pour in the red Burgundy wine. Cover and simmer for another 30 minutes. Remove the chicken, tomatoes and mushrooms to a 20 or 23cm square baking dish. Cover with sliced onion and set aside.
    3. Preheat the oven to 180 C / Gas 4. Bring the liquid remaining in the frying pan to the boil over medium-low heat. Gently whisk in the double cream and Gruyere cheese. Remove from the heat and stir until smooth. If the sauce is not thick enough, whisk in the cornflour and simmer over very low heat until it thickens. Pour the sauce over the chicken in the baking dish.
    4. Bake for 30 minutes in the preheated oven, until onions are tender. Let rest for 5 minutes before serving.

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    Reviews in English (64)


    When I decided to try this recipe I already knew that it wasn't " coq au vin" - cream and cheese and tomatoes do not belong in that dish. But it looked interesting enough, so I gave it a go. Sadly, it just doesn't stand up to the classic. I missed the celery, the tomatoes did not add much, and I did not enjoy the combination of the cheese with the chicken. I think I will stick with a more traditional recipe.  -  19 Oct 2007  (Review from Allrecipes US | Canada)


    I sort of knew all along that this receipe was going to be really good. I got a bit confused which the receipe called for chopped onion and stated to place the sliced onion on the top. Nonetheless, I jump right over that insignificant hurdle and made it to the finish line. I added the reserve liquid that the receipe wanted to split away in the very begining because I don't believe in wasting something so good tasting. I am serving mashed potatoes and glazed carrots. This receipe is a WINNER!  -  23 Oct 2006  (Review from Allrecipes US | Canada)


    Very, very good! A lot of steps, but well worth it. My house smelled like an expensive French restaurant, and the meal tasted like it. Thank you!  -  02 Feb 2007  (Review from Allrecipes US | Canada)