# Chicken in Red Wine

Recipe by [Ostap Melnyk](https://fridge.menu/en/u/ostapmelnyk)

A classic braise of chicken simmered in red wine with bacon, mushrooms and pearl onions, served with creamy mashed potato.

Servings: 6 · Prep 20 min · Cook 40 min · Meat

Contains: milk, nuts

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Chicken in Red Wine](https://image.fridge.menu/adaptations/a9hi81wf/a3c284566eff05fa79851dc864bdf1c9535cd405d5e37f6951a5fcb32b329a7a.jpg)

## Ingredients

- 1.5 kg Whole chicken — breast, thigh, drumstick
- 2 pcs [Onion](https://fridge.menu/en/i/onion) — finely chopped
- 4 clove [Garlic](https://fridge.menu/en/i/garlic) — finely chopped
- 0.5 pcs Celeriac — cut into cubes
- 5 pcs [Carrot](https://fridge.menu/en/i/carrot) — sliced
- 750 ml [Red wine](https://fridge.menu/en/i/wine)
- 1 bunch [Thyme](https://fridge.menu/en/i/thyme) — fresh
- 5 pcs [Bay leaf](https://fridge.menu/en/i/bay-leaf)
- 4 pcs [Cloves](https://fridge.menu/en/i/cloves) — whole
- 10 pcs [Black pepper](https://fridge.menu/en/i/black-pepper) — peppercorns
- 100 g [Bacon](https://fridge.menu/en/i/bacon) — sliced
- 250 g [Mushrooms](https://fridge.menu/en/i/mushroom) — quartered
- 200 g [Pearl onions](https://fridge.menu/en/i/onion)
- 1 tbsp [Sugar](https://fridge.menu/en/i/sugar)
- 1 tbsp [Water](https://fridge.menu/en/i/water)
- 2 tsp [Cornflour](https://fridge.menu/en/i/corn-starch) — mixed with cold water
- 1 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil) — for frying
- 1 tbsp [Butter](https://fridge.menu/en/i/butter) — for frying
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 1 bunch [Parsley](https://fridge.menu/en/i/parsley) — roughly chopped

### Mashed Potato

- 1.5 kg [Potatoes](https://fridge.menu/en/i/potato)
- 110 g [Butter](https://fridge.menu/en/i/butter)
- 200 ml [Milk](https://fridge.menu/en/i/milk)
- 1 pinch [Nutmeg](https://fridge.menu/en/i/nutmeg)
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground

## Steps

1. Season the chicken pieces with salt and pepper and fry well in butter and oil in a casserole dish until the skin starts to crisp. Remove the chicken and set aside on a plate. (10 min)
2. Put the onion, garlic, celeriac and half the carrot into the casserole and fry for a few minutes. (5 min)
3. Return the chicken to the casserole along with the wine, thyme, bay leaf, cloves and peppercorns. Cover with a lid and braise for 1 – 1 1/2 hours. (75 min)
4. Shortly before the dish is ready, fry the bacon until crisp. Then fry the mushrooms and remaining carrot in the bacon fat and set aside. (7 min)
5. Wipe out the pan, add the pearl onions, butter, sugar, salt and water, bring to the boil, stirring, until the onions caramelise.
6. When the dish is ready, remove the chicken and set aside. Strain the sauce through a fine sieve into a saucepan and discard the solids. Skim off excess fat, bring the sauce to the boil uncovered, thicken with a little cornflour and season with salt and pepper.
7. Add the chicken, mushrooms, carrot, pearl onions and bacon. Heat the dish through well and sprinkle with herbs, such as parsley, before serving. (5 min)
8. For the mash, boil the potatoes in unsalted water until soft. (18 min)
9. Warm the milk in a saucepan to about 50°C.
10. Lightly mash the hot, freshly boiled potatoes with butter, then whip the mash with a hand mixer, gradually adding the warm milk, until creamy, airy and velvety. Season with salt, pepper and freshly grated nutmeg.

Published 2026-10-07

https://fridge.menu/en/r/coq-au-vin-a9hi81wf

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