Coq au Vin

Name: Coq au Vin
Prep time: 25 min
Cook time: 1 h 40 min
Total time: 2 h 5 min
Cuisine: France
Ingredients: 1,5 kg of chicken (cut into pieces); 150 g of lardons (smoked); 250 g of button mushrooms (quartered); 3 carrots (sliced into rounds); 12 pearl onion (peeled); 3 garlic cloves (crushed); 750 ml of red wine (full-bodied Burgundy); 250 ml of chicken broth; 4 cl of cognac; 30 g of flour; 30 g of butter; 2 tbsp of olive oil; 4 thyme (fresh sprigs); 2 bay leaves (dried); 1 tsp of salt; 1/2 tsp of black pepper (ground)

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The traditional coq au vin recipe delivers tender meat simmered in a rich red wine sauce, garnished with mushrooms and smoked bacon. This great classic of French country cooking is ideal for a family Sunday meal, served with steamed potatoes or fresh tagliatelle.

Total time: 2 h 05
Prep: 25 min
Cook: 1 h 40
Difficulty: Medium
Per person: €1.05

By the CookinBreak team

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Nutrition facts

per serving · estimate

645kcal

Protein61 g40%
Carbs14 g9%
Fat34 g50%
Fiber4 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an especially glossy, well-bound sauce, stir in a small knob of cold beurre manie at the very end of cooking, off the heat, or let the dish rest until the next day, since it always tastes better reheated.

Freezing : Can you freeze this recipe?

Yes

Cooked dish can be frozen up to 3 months in an airtight container.

Storage : How long does it keep?

Keeps 3 to 4 days in the refrigerator in an airtight container.

Making ahead : Can you make it the day before?

Yes

Perfect made the day before, the flavors improve as it rests.

Reheating : How do you reheat it?

Reheat in a saucepan over low heat for 15 min or microwave 4 min at 600W.

Variations

Alcohol-free version: replace the red wine with a robust beef broth mixed with two tablespoons of aged wine vinegar and a little dark grape juice.
White wine coq au vin: use a dry Alsatian white wine such as a Riesling instead of the red wine for a Jura or Alsace variation.
Farmhouse version with a whole rooster: extend the simmering time by 45 minutes if you use a real farmyard rooster, whose meat is firmer than that of chicken.

Mistakes to avoid

Boiling the sauce too hard, which would dry out the poultry instead of making it tender.
Using a poor-quality or overly acidic wine, because the reduction concentrates all of the wine's flaws in the sauce.
Forgetting to dust the mixture with flour, which would give a watery sauce rather than a velvety, coating one.

Frequently asked questions

Which red wine should I choose for this dish?

Choose a full-bodied, balanced red wine, ideally a Burgundy such as a Pinot Noir, or a Côtes-du-Rhône. Avoid wines that are too tannic or too oaky, which develop an unpleasant bitterness as they reduce in the pot.

Can I make this recipe with a plain farm-raised chicken?

Yes, since a real rooster is hard to find at the butcher, a good-quality certified free-range chicken or whole legs work perfectly. The meat stays more tender with a cooking time of about 1 h 15.

Do I have to marinate the poultry in advance?

A 12-hour marinade in wine is an interesting tradition for a real rustic rooster, but it is not essential for chicken. Searing the meat and then simmering it directly gives a very flavorful result.

What should I serve with this poultry stew?

This hearty dish pairs wonderfully with boiled potatoes, homemade buttery mashed potatoes, fresh pasta such as tagliatelle, or nice slices of grilled country bread to soak up the reduced sauce.