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Coq Au Vin

Name: Coq Au Vin
Prep time: 30 min
Cook time: 90 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 1.5 kg Chicken, jointed; 750 ml Dry red wine; 150 g Smoked bacon (in lardons); 300 g Button mushrooms; 250 g Small onions; 2 pieces Carrot; 4 cloves Garlic; 2 tbsp Plain flour; 300 ml Chicken stock; 3 sprigs Thyme and bay; 40 g Butter; To taste Salt and pepper

Coq Au Vin is a classic French main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Chicken, jointed, Dry red wine, Smoked bacon (in lardons), Button mushrooms, Small onions, Carrot, Garlic, Plain flour, Chicken stock, Thyme and bay, Butter and Salt and pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. True to traditional French cooking, the dish focuses on grounded in classic reduction techniques, aromatic butter, and layered herbal seasoning.

In authentic French tradition, Coq Au Vin is best presented alongside warm baguette slices and roasted vegetables.

If you enjoy authentic French cooking, be sure to also explore our recipe for Quiche Lorraine.

Difficulty: mediumPrep: 30 minCook: 90 minServes 4

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Ingredients

Chicken, jointed1.5 kg
Dry red wine750 ml
Smoked bacon (in lardons)150 g
Button mushrooms300 g
Small onions250 g
Carrot2 pieces
Garlic4 cloves
Plain flour2 tbsp
Chicken stock300 ml
Thyme and bay3 sprigs
Butter40 g
Salt and pepperTo taste

Step-by-Step Instructions

6 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Cover the chicken with the wine, carrot, garlic and herbs and leave it in the fridge overnight. In the morning lift the meat out and dry it, keeping the wine.

Step 2

Render the bacon in a casserole and lift it out. In that fat, brown the chicken hard on all sides, in batches.

Step 3🥣 Marinate

Dust with the flour, stir and cook for two minutes. Pour in the marinade with its vegetables and the stock, bring to the boil and skim.

Step 4

Braise covered over a low flame or at 160 °C for an hour. The sauce should barely tremble.

Step 5🍳 Fry

While it braises, fry the onions in butter until golden, and separately the mushrooms over a high flame until they colour.

Step 6

Add the onions, mushrooms and bacon to the pot, give it ten minutes over a low flame and check the sauce for salt.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Coq Au Vin reflects the timeless heritage of traditional French home cooking, grounded in classic reduction techniques, aromatic butter, and layered herbal seasoning. Prepared for generations for family gatherings and celebrations, it represents the heart of regional culinary identity.

Dietary Substitutions

For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.

Chef Technique Tips

Take the time to thoroughly sear and brown chicken, jointed in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.

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