Recipe: Coq au Vin with Linguini

Coq au Vin with Linguini

Coq au Vin with Linguini

For those who think that French cooking is complicated… well, I’d have to agree on this dish! However, I browned, sauteed, flambé-ed and simmered my way to a delicious dish which I served with linguini pasta and some peas. The chicken turned a beautiful pink in the wine (make sure it’s not also pink inside!) and the sauce was buttery and delicious. This dish was, without a shadow of a doubt, worth the effort.


4 chicken legs (with thigh), cut into 8 joints

725ml red wine

25g butter

1 rounded tbsp softened butter and 1 level tbsp plain flour, combined to make a paste

1 tbsp olive oil

225g unsmoked streaky bacon

16 button onions

2 cloves garlic, crushed

2 bay leaves

2 sprigs fresh thyme

225g button mushrooms

salt and pepper

fresh parsley (to garnish)


– melt the butter and oil in a frying pan and fry the chicken in batched skin side down until golden
turn the chicken to colour the other side

– place the chicken to one side in a bowl lined with a few sheets of kitchen roll to soak up the excess fat
dice the bacon and brown in a large cooking pot

– add the onions to brown a little, then add the crushed garlic and arrange the chicken evenly in the pot

– add the springs of thyme and the bay leaves and season with a little salt and pepper

– pour in the wine, bring to the boil and then reduce the heat

– simmer gently for 45 minutes with the lid on

– after 45 minutes, add the mushrooms and stir into the liquid

– simmer for a further 15 minutes with the lid on

– bring a large pan on water to the boil

– when the water is boiling add a pinch of salt and enough linguini for 4 people

– cook for 10-15 minutes until the pasta is ‘al dente’

– with a slotted spoon, remove the chicken, bacon, onions and mushrooms and place on a warmed dish to keep warm

– discard the bay leaves and thyme

– bring the liquid to a fast boil and reduce by about one third

– add the butter and flour paste, and whisk until the sauce had thickened

– to serve, place a portion of linguini onto each plate, topped with 1 chicken thigh and 1 leg and some of the onions, mushrooms and bacon

– pour over the sauce and sprinkle over fresh parsley

(serves 4)

* Serve with buttery peas

Coq au Vin with Linguini

Coq au Vin with Linguini


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One comment

  1. Pingback: French Classics | Dine&Discover

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