Coq au Vin Mousseux is a classic French chicken dish made with sparkling wine, slow cooked and rich with flavour from the bacon, parsnips, onions, and seasonings. A hearty and delicious meal, perfect for the family or when entertaining.

Coq au Vin Mousseux Recipe



  • 115g bacon, sliced
  • 1 whole chicken, cut in 8 pieces (breasts split in two)
  • Salt and fresh pepper
  • 5 parsnips, large oblique cut
  • 225g red pearl onions, peeled
  • 500ml sparkling wine
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • 2 tbsp crème fraiche
  • 1 ½ tbsp chopped fresh dill


  1. Add the bacon to a cold French oven or casserole dish. Bring to medium heat on the stove, and cook until browned. Drain and set aside.
  2. Pat the chicken dry and season with salt and pepper. Sear the chicken in two batches, skin side down first, then flip and sear on the second side. Remove from the pan.
  3. Add the parsnips and onions to the casserole. Cook, stirring occasionally, until they begin to brown. Pour in the sparkling wine, and scrape up all the browned bits from the bottom of the pan. Add the bay leaf and thyme, and bring to a boil.
  4. Return just the chicken thighs and legs to the casserole. Cover and reduce the heat to a low simmer. Cook for 1 hour. Return the breast pieces, along with the bacon. Cover and cook for an additional 40 minutes.
  5. Remove the chicken pieces to a warm platter and discard the bay leaf and thyme stems. Bring to a boil for 2 or 3 minutes, to reduce the sauce. Turn off the heat and swirl in the crème fraiche and half the dill. Taste and season with salt and pepper.
  6. Spoon the vegetables and sauce over the chicken. Garnish with the remaining dill.

Recipe by Le Creuset

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