Coq au Vin

Coq au Vin

Explore the classic culinary elegance of our Coq au Vin recipe. Braised chicken thighs cooked slowly in red wine with mushrooms, pearl onions, and fragrant herbs create a dish of warmth and complexity. Perfectly paired with a glass of Le Professeur Marselan, this traditional French dish becomes an extraordinary gastronomic experience.

Recipe: Coq au Vin (Serves 4)


  • 4 chicken thighs
  • 150g bacon, diced
  • 12 small pearl onions, peeled
  • 200g mushrooms, sliced
  • 3 cloves garlic, minced
  • 500ml Le Professeur Marselan (or other red wine)
  • 500ml chicken stock
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • Salt and pepper to taste
  • 2 tbsp olive oil


  1. In a large pot, cook bacon over medium heat until crispy. Remove and set aside.
  2. Brown chicken thighs in the same pot, 5 minutes per side. Remove and set aside.
  3. Sauté onions and mushrooms until softened.
  4. Add garlic and cook for 1 minute.
  5. Pour in wine, scraping the bottom of the pan to deglaze.
  6. Return chicken and bacon to the pot. Add chicken stock, thyme, and rosemary.
  7. Simmer, covered, for 1.5 hours, or until chicken is tender.
  8. Season with salt and pepper.
  9. Serve with mashed potatoes or crusty bread.

Le Professeur Marselan
Le Professeur Marselan

Le Professeur Marselan

Regular price£11.50
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Marselan grape is a cross between Cabernet Sauvignon and Grenache and delivers juicy, sweetly ripe fruit in abundance. Dark and intense ruby in the glass. The nose is perfectly spiced with hints of black pepper and violet with aromas of blackberry and cassis. Rich and dense with concentrated flavours on the palate with a soft mouth feel, followed by a long and juicy finish with subtle tannins.