Coq Au Vin (Chicken in Wine) with Broccoli Mash
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Coq Au Vin (Chicken in Wine) with Broccoli Mash

Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 8
Calories 684kcal
Author The Consumption


  • Coq Au Vin
  • 2 kilos free range chicken legs
  • 300 grams button mushrooms
  • 4 brown onions peeled and chopped in half
  • 6 cloves of garlic peeled and roughly diced
  • 40 grams fresh thyme
  • 4 homemade stock pucks or 1 cup of chicken stock
  • 750 ml red wine of your choice
  • Broccoli Mash
  • 1 large head of broccoli
  • 3 large purple potatoes peeled and chopped
  • 1 teaspoon sea salt
  • Salt and pepper to taste


  • Peel and cut onions in half and lay into a high-rimmed large non-stick casserole dish / roasting tray.
  • Place the chicken legs into the dish.
  • Roughly chop garlic cloves and sprinkle on top.
  • Wash and place mushrooms evenly around the dish, pushing some underneath the chicken legs.
  • Place in stock pucks or pour over the chicken stock.
  • Split the thyme into two even bunches and tie with kitchen twine. This will keep the sticks together and make them easier to remove later.
  • Push the thyme bundles under the chicken legs.
  • Pour over the wine.
  • Cover the dish with foil and place on the middle shelf of your oven.
  • Roast at 200 degrees celsius (392 degrees fahrenheit) for 1 hour.
  • After an hour take off the foil and roast for a further 1 hour.
  • Using a pair of tongs, rotate the chicken legs so that the other side can brown and roast for a further 45 minutes.
  • Wash and chop the broccoli. Peel and chop the potatoes. Place veggies with the teaspoon of salt together in a large, heavy based pot and cover veggies with water.
  • Place the pot with the lid on onto the stove top on high and bring to the boil.
  • Take the casserole dish out of the oven. Gently scrape the thyme leaves off of their stalks (use tongs to do this) and then fish out the leftover bunches and discard.
  • You can keep the chicken legs whole but I prefer to remove the bones. Use two tongs to pull the meat off (save the bones to make bone broth). Mix through so that all the meat is covered in the sauce and evenly distributed.
  • Roast for a further 15 minutes while the veggies are finishing boiling.
  • When the potatoes are fork-tender (i.e. you stab them with a fork and they easily slide off), take the veggies off the stove top.
  • Drain the veggies and mash with a stick-blender (or if you like it chunky – mash by hand). Season with sea salt and pepper to taste.
  • Serve a large spoonful of mash with a generous amount of the fragrant roast chicken and sauce.


  • Replace the potato with white sweet potato, parsnip, cauliflower or another head of broccoli for a lower carb option.
  • Separate servings into glass containers and freeze for future meals.
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