Coq Au Vin recipe served on a plate, by Elyse Restaurant
Sep 17 2026
Restaurants›Elyse Restaurant›Coq Au Vin Recipe

Coq Au Vin Recipe

Inspired by Elyse Restaurant
Time2h 30m
Serves4

Slow-cooked chicken quarters with red wine, mushroom, and onion confit. Served with garlic mashed potatoes and roasted vegetables

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Coq Au Vin

Garlic Mashed Potatoes

Roasted Vegetables

Method

Coq Au Vin

  1. 1

    Prepare the Ingredients

    Chop the bacon into small pieces, slice the mushrooms, and dice the onions and carrots. Mince the garlic cloves.

  2. 2

    Cook the Bacon

    In a large Dutch oven, heat the olive oil over medium heat. Add the bacon pieces and cook until crispy. Remove the bacon and set aside, leaving the fat in the pot.

  3. 3

    Brown the Chicken

    Season the chicken quarters with salt and black pepper. In the same pot, add the chicken and brown on all sides, about 5-6 minutes per side. Remove and set aside.

  4. 4

    Sauté the Vegetables

    In the same pot, add the onions, garlic, carrots, and mushrooms. Sauté until the onions are translucent and mushrooms are tender, about 5 minutes.

  5. 5

    Deglaze the Pot

    Pour in the red wine and scrape the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes.

  6. 6

    Add Remaining Ingredients

    Return the chicken and bacon to the pot. Add the thyme, bay leaves, and chicken stock. Bring to a boil, then reduce heat to low and cover. Let it simmer gently for 1.5 to 2 hours.

  7. 7

    Final Seasoning

    Check for seasoning and adjust salt and pepper as needed. Remove bay leaves before serving.

Garlic Mashed Potatoes

  1. 8

    Prepare the Potatoes

    Peel and chop the potatoes into even-sized chunks. Place them in a pot and cover with cold water.

  2. 9

    Cook the Potatoes

    Bring the water to a boil and cook the potatoes until fork-tender, about 15-20 minutes.

  3. 10

    Drain and Mash

    Drain the potatoes and return them to the pot. Add the minced garlic, butter, and milk. Mash until smooth.

  4. 11

    Season

    Season with salt and black pepper to taste. Mix well and keep warm until ready to serve.

Roasted Vegetables

  1. 12

    Prepare the Vegetables

    Preheat the oven to 200°C (400°F). Chop the zucchini, bell pepper, and carrots into bite-sized pieces.

  2. 13

    Toss with Oil and Seasoning

    In a large bowl, toss the vegetables with olive oil, salt, and black pepper until evenly coated.

  3. 14

    Roast the Vegetables

    Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.

More from Elyse Restaurant