Celebrity chef Manu Feildel is just one of the special guests sharing his kitchen secrets at the Good Food & Wine Show on 5 November. The Coq au Vin is just one of his many specialties…


Serves 6

For the marinade:

  • 2L red wine
    2 carrots (sliced)
    1 onion (sliced)
    3 garlic cloves (crushed)
    3 golden shallots (sliced)
    12 black peppercorn
    Bay leaf and thyme

For the coq au vin:

  • 6 chicken legs
    100g butter
    100ml vegetable oil
    60g flour
    500g small button mushroom
    200g speck bacon (lardons – strips or cubes)
    200g pearl onions (peeled)
    2 garlic cloves (peeled)
    50ml brandy
    Chopped parsley


Marinate the chicken overnight with the mirepoix of carrot, onion, garlic, peppercorn, thyme and bay leaf. The next day drain the chicken and pat it dry.

In a cast iron pot gently fry the lardons of speck bacon and the pearl onion in oil and butter. When these are slightly brown, add the chicken thighs, chopped garlic, a bouquet garni and the button mushrooms.

Cover and sauté at a medium to high heat until golden brown. Remove the lid, sprinkle the chicken with the flour, mix well, pour the brandy over the chicken and set it alight.

Pour the wine in and cook gently for about one and one quarter hours. Serve with potato purée.

Chef's Tips

When the chicken is cooked, the sauce should be at the right consistency; if not, pour the sauce in a saucepan, reduce further, rectify the seasoning and pour the sauce back on the chicken.