This delicious recipe is loosely based on the classic Coq au Vin, but only very loosely!!! So no getting in touch all you perfectionists out there 

It does require you to marinade the chicken, but it’s so so worth the time 


FOR THE MARINADE 1 bottle good-quality red wine 

1 tbsp redcurrant jelly

1 small onion, chopped

2 sticks celery, chopped

1 carrot, chopped

4 garlic cloves, un-peeled, but crushed 

3-4 sprigs fresh thyme

2 bay leaves

2 cloves


4 large chicken joints (thigh or leg), or a mixture of both, skinned

1 tbsp olive oil, plus extra for shallow frying

100g/3½oz smoked pancetta, rind removed, cut into large chunks 

salt and freshly ground black pepper

1 tbsp plain flour

25g/1oz butter

20 button onions, peeled

20 button mushrooms

3 tbsp cognac

3-4 tbsp chopped fresh parsley

Mashed potatoes to serve along side 


Place the marinade ingredients into a casserole dish and bring to the boil.

 Allow the volume of liquid to reduce by one-third and strain into a clean, non-reactive bowl and set aside to cool. Make sure that the marinade cools completely 

Place the chicken pieces into the marinade, cover and leave to chill in the fridge for at least 5-6 hours or if possible overnight.

Warm the olive oil in the casserole dish and gently fry the pancetta until golden-brown. Remove with a slotted spoon and reserve.

Remove the chicken joints from the marinade, setting the liquid aside.

 Season the chicken joints with salt and freshly ground black pepper. 

Dredge the joints in the flour, and then fry until golden-brown in a little olive oil. Remove with a slotted spoon and set aside.

Add the butter to the dish and place the onions and mushrooms into the casserole and fry gently for 10 minutes, or until golden-brown. 

Remove any excess fat with a spoon and return the chicken and bacon to the pot, turn up the heat and pour over the cognac. Set alight, allow the flames to die down 

Now add the reserved, reduced wine. Gently simmer for one hour

Alternatively, cook the casserole in an oven preheated to 170C/325F/Gas 3.)

After an hour the chicken should be perfect

Adjust the seasoning to your taste 

Sprinkle with the chopped parsley 

Serve the red wine chicken with mashed potatoes and with some fantastic crusty bread 

Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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