Coq au vin


Coq au vin
Coq au vin is one of those iconic classics of French cuisine, though these days it is more likely to be made with chicken. The poultry is marinated in red wine, fried, then flambéed in cognac before being simmered slowly in the wine marinade.

It has much in common with that other classic, boeuf (beef) bourguignon: delicous tender meat cooked slowly in red wine for several hours.

To simplify the recipe (the site is called cooking-ez, after all), I have used chicken breasts instead of a whole bird.
71K 23 4.5
Grade this recipe:

Last modified on: July 17th 2016

Keywords for this recipe:
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
12 hours 32 min.2 hours 12 min.14 hours 44 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 10 min.
Coq au vin

Prepare the marinade

Prepare 2 carrots and slice thinly. Prepare 2 shallots and slice these thinly, too.

Put the carrots and shallots into a bowl, salt and pepper, then add 1 Bouquet garni.

Stage 2 - 12 hours
Coq au vin
Add 750 g chicken breast, pour 750 ml red wine over, cover with a plate and leave in the fridge to marinate overnight.

Stage 3 - 5 min.
Coq au vin

First-stage cooking of meat

Next day, drain the chicken breasts and dry on absorbant paper.

Stage 4 - 4 min.
Coq au vin
Heat 3 tablespoons olive oil in a large pan and fry the chicken breasts until browned all over. Do be aware, this is not to cook the chicken, just to give it a little colour. Set aside.

Stage 5 - 3 min.
Coq au vin

Cook the vegetables

Drain the vegetables and discard the bouquet garni.

Stage 6 - 2 min.
Coq au vin
Put the vegetables into the same pan in what is left of the oil (add a little more if necessary) and cook for one or two minutes,.

Stage 7 - 1 min.
Coq au vin

Flambé the chicken

Return the chicken to the pan and heat everything on high heat.

Pour in ½ glass Brandy (Cognac or Armagnac) all at once...

Stage 8 - 1 min.
Coq au vin
...and set light to the cognac (flambé).

Stage 9 - 2 min.
Coq au vin
Once the flames are out, sprinkle 3 tablespoons flour over and mix in.

Stage 10 - 1 min.
Coq au vin
Pour in the wine from the marinade, salt and pepper, then turn down the heat and leave to simmer gently.

Stage 11 - 10 min.
Coq au vin

Prepare the mushrooms

Meanwhile, peel 300 g mushrooms and cut into small pieces.

Stage 12 - 4 min.
Coq au vin
Fry rapidly in the pan with 2 tablespoons olive oil...

Stage 13 - 1 min.
Coq au vin
...then add to the simmering pan.

Stage 14 - 2 hours
Coq au vin

Second-stage cooking of meat

After cooking slowly for 2 hours, the wine will have reduced to give the coq au vin its delicious sauce.

Check the seasoning.

Stage 15
Coq au vin
Serve the coq au vin with your preferred accompaniment, such as the sautéed potatoes shown here.
Remarks
If you want to make the real thing, use a whole cock (or rooster, for Americans) instead of the chicken breasts and ask your butcher to cut it into portions for you.
Keeping
Several days in the fridge, covered with plastic film.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,025 Kcal or 12,665 Kj170 gr104 gr128 gr
151 %65 %10 %19 %
Per 100 g
Energetic valueProteins CarbohydratesFats
124 Kcal or 519 Kj7 gr4 gr5 gr
6 %3 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
756 Kcal or 3,165 Kj42 gr26 gr32 gr
38 %16 %2 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Celery, Sulfites, Gluten
How much will it cost?
  • For 4 people : 19.67 €
  • Per person : 4.92 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Bouquet garni
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
403K3.5 12 min. March 21th 2017
French dressing (vinaigrette)
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
1.0M4.5 7 min. July 7th 2011
Quail egg canapés
Quail egg canapés
This starter is a small canapé consiting of a toasted and buttered bread slice covered with a slice of smoked ham topped with a fried quail egg.
320K5 54 min. February 21th 2011
Pâté de campagne
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
2.0M 23.7 7 hours 54 min. October 3rd 2019
Salmon chard rolls
Salmon chard rolls
For this dish only the green part of the chard is used. The blanched leaves are rolled around grilled salmon portions. The rolls are served coated with a savoury lemon sabayon, or the sauce of your choice.
160K3.8 1 hour 21 min. August 8th 2010
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page