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Spring coq au vin recipe

Spring coq au vin recipe

54 ratings

A lighter, springtime option of the classic French stew, swap out traditional winter veg for seasonal spring produce and red wine for a dry white. Whilst this coq au vin recipe may take a little while to cook, the rich, delicious results are totally worth it. See method

  • Serves 4
  • 15 mins to prepare and 45 mins to cook
  • 705 calories / serving


  • 1kg pack chicken legs
  • 1 tbsp olive oil
  • 180g pack Tesco Finest dry-cure smoked bacon lardons
  • 2 medium leeks (about 400g), trimmed, cleaned and cut into 2cm rounds
  • 4 garlic cloves, finely chopped
  • 3 tbsp plain flour
  • ½ x 75cl bottle dry French white wine (we used Mâcon Villages blanc)
  • ½ chicken stock pot, made up to 300ml
  • 100ml whipping cream
  • 10g fresh thyme, tied together with kitchen string
  • 200g pack Tenderstem broccoli, trimmed
  • 100g frozen garden peas
  • 5g fresh chives, finely snipped
  • ½ lemon, zested

Perfect with:

Tesco Finest Côtes De Gascogne 75ClThe crisp, apple finish to this dry white pairs perfectly with spring veg and tender chicken Tesco Finest Côtes De Gascogne 75Cl
The crisp, apple finish to this dry white pairs perfectly with spring veg and tender chicken
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

  • Fat

    44g 62%
  • Saturates

    15g 76%
  • Sugars

    7g 7%
  • Salt

    3g 50%

of the reference intake
Carbohydrate 18.4g Protein 45.2g Fibre 3.9g


  1. Trim the chicken legs of excess fat and season well. Heat the oil in a large flameproof casserole dish until hot. Add the lardons and cook over a medium heat for 8-10 mins until crisp. Remove from the dish with a slotted spoon and set aside. Add the chicken, skin-side down, and cook in batches for 4-6 mins each side until golden and crispy; remove from the dish and set aside.
  2. Add the leeks and garlic, fry for 2 mins, then stir through the flour. Cook for 1-2 mins until the flour is absorbed, then increase the heat to medium-high and pour in the wine. Bring to the boil, scraping the base of the dish with a wooden spoon to lift any caramelised pieces. Add the chicken stock, cream and thyme; season. Return the chicken to the dish, skin-side up. Bring to the boil, then reduce to a simmer, cover and cook for 15 mins.
  3. Preheat the grill to high. Uncover the dish on the hob and cook for another 10-15 mins until the sauce has thickened slightly and the chicken is cooked through and tender. Remove the chicken, discard the thyme and add the broccoli and peas. Replace the chicken on top of the vegetables, then grill for 5-7 mins until the chicken is golden and crisp and the liquid is bubbling. Scatter with the chives, lemon zest and reserved lardons. Boiled new potatoes are great with this.

See more Chicken recipes

For top tips on protecting you and your family  when preparing raw meat and poultry, visit Food Safety in the Home.

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