Coq Au Vin Recipe

coq au vin recipe

The Coq au Vin recipe is a famous French dish of chicken casseroled in red wine. It is an ideal party dish since it may be prepared well in advance and reheated just before serving.

The only vegetable accompaniment this dish needs is boiled or mashed potatoes.

Use a full-bodied, dry red wine for the recipe.


Serves 4
Cooking time: 2 1/2 hours

Coq Au Vin Ingredients

  • 4 oz. lean rindless bacon, cut into 1-inch thick slices
  • 3 oz. (3/8 cup) butter
  • 3 lb. chicken pieces
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper
  • 2 1/2 fl. oz. (1/3 cup) Cognac
  • 1 1/4 pints (3 cups) full-bodied dry red wine
  • 10 to 15 fl. oz. (1 1/4 to 2 cups) chicken stock
  • 1 tbsp. tomato purée
  • 2 garlic cloves
  • bouquet garni, consisting of 4 parsely sprigs, 1 thyme spray and 1 bay leaf tied together
  • 1 tbsp. oil
  • 18 small onions, peeled and left whole
  • 2 oz. (1 1/4 cup) beurre manié (equal parts flour and soft butter kneaded together)
  • 8 oz. mushrooms, sliced
  • 2 tbsp. chopped parsley


First blanch bacon to remove excess saltiness by dropping it into a half filled pot of boiling water and simmer for 10 minutes. Drain and rinse under cold running water for 30 secs. Pat dry with paper towels.

In a large, heavy flameproof casserole dish melt one-third of the butter over a moderate heat. Fry bacon for 5 mins or until lightly browned. Remove bacon with slotted spoon and place to one side.

Fry chicken pieces in casserole for 5-7 mins on each side, or until lighty browned.

Sprinkle with salt and pepper and return bacon to casserole. Cover and reduce heat to moderately low. Cook bacon and chicken together for 10 minutes, stirring occasionally.

Igniting coq au vin

Uncover the casserole and pour in the Cognac. Ignite it and gently shake the casserole until the flames die down.

Add the wine and pour in enough stock to cover the chicken. Stir in tomato purée, garlic and boquet garni.

Bring the liquid to the boil over a moderate heat, then cover and place casserole in the oven to roast for 30 mins.

While the chicken is roasting, in a large frying pan brown the onions in another one-third of the butter and the oil for about 10 mins. Shake the pan to brown the onions evenly.

Transfer the onions to a baking dish and pour over the fat from the frying pan. Bake the onions in the oven for 20 mins. or until just tender when pierced with the point of a sharp knife.

After chicken has finished roasting for 30 mins. transfer the baked onions to the chicken casserole using a slotted spoon. Return casserole to oven and continue roasting chicken for 10-15 mins. or until chicken is tender when pierced with the point of a sharp knife.

Remove chicken and onions from casserole. Cover and place them to one side, keeping them warm.

Simmer the liquid in the casserole dish over a medium heat for 2 minutes, skimming off any fat from the surface with a metal spoon. Raise the heat to high and boil down liquid to about 1 pint (2 1/2 cups). Taste and add more salt and pepper to the recipe if necessary.

Remove casserole from heat and discard bouquet garni.

Form the beurre manié into small pieces. Add them one at a time to the liquid, beating continuously with a wooden spoon. When all beurre manié has been incorporated return to heat and cook sauce for 5 mns. or until it is thick enough to coat the back of a spoon.

Meanwhile, in a frying-pan sauté the mushrooms in the remaining butter over a medium heat for 3 to 4 minutes or until cooked, shaking the pan so mushrooms don't stick.

Return chicken and onions to the casserole with the sautéd mushrooms. Bring liquid to simmering point and cook for 5 mins. or until heated through, basting occasionally with the sauce.

Sprinkle the chopped parsley over the top and serve your Coq au Vin straight from the casserole, country style.

Bon Appétit!

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