John's Coq au Vin, Alsace style

John's Coq au Vin, Alsace style Image

If you caught John on air on BBC Radio Sheffield this lunchtime, here is the recipe for his delicious Coq au Vin - Alsace Style.

John talked us through this great dish live on BBC Radio Sheffield this lunchtime. If you missed it, catch up here (listen from 2.14) and then try out the recipe for yourself.

Coq au Pinot Gris

A typical dish from Alsace, combining the most flavourful of their wines, Turckheim Reserve Pinot Gris, with the lightness of a classic dish.


8 Chicken thighs, skin on

175 g bacon cut into strips

250 g chestnut mushrooms

2 leeks chopped

500 ml Alsace Pinot Gris

2 bay leaves

2 sprigs thyme

1 tbsp flour

I chicken stock cube

2 cloves garlic chopped

8 green olives

1 tsp Dijon mustard.

Olive oil 2 tbsp

½ onion, carrot, celery, finely diced

100 ml cream optional


Marinate the chicken pieces in the wine, garlic and half the herbs, for up to 12 hrs. Sauté the onions, carrot, celery and bacon, in a large pan, toss the thighs in seasoned flour until coated, put them into the pan until the skins brown.

Take the contents of the pan and put into a warmed casserole pot into the oven.

Put the mushrooms, garlic, leeks in the pan and sauté with oil. Add to the casserole pot.

Pour in the wine to deglaze the pan, stir in the mustard, add the remaining herbs and olives. Season to taste and pour over the chicken. Top up with chicken stock to nearly cover the chicken. (Add cream if required)

Cover and bake slowly 160C for 90 mins.

Serve with, rice or crushed new potatoes and kale or spinach. And enjoy another bottle of the Pinot Gris.

Last Updated: 11/06/2020
Author: Judd Slack

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