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.
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.
87 K 4.5/5 (23 reviews)
14 hours 45 min.
Average
2 people
12 IngredientsLast modified on: July 17th 2016
1 
1 
½ 
15.7 oz chicken breast
13.2 oz red wine
1.5 tablespoon 
¼ glass Brandy (Cognac or Armagnac)
1.5 tablespoon 
13.2 oz 
Times for this recipe
Preparation: 12 hours 35 min.
Cooking: 2 hours 15 min.
All in all: 14 hours 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Prepare the marinade
Prepare 1 carrot and slice thinly. Prepare 1 shallot and slice these thinly, too.Put the carrots and shallots into a bowl, salt and pepper, then add ½ bouquet garni.
Stage 2 - 12 hours
Add 15.7 oz chicken breast, pour 13.2 oz red wine over, cover with a plate and leave in the fridge to marinate overnight.
Stage 3 - 5 min.
First-stage cooking of meat
Next day, drain the chicken breasts and dry on absorbant paper.Stage 4 - 4 min.
Stage 5 - 3 min.
Cook the vegetables
Drain the vegetables and discard the bouquet garni.Stage 6 - 2 min.
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.
Flambé the chicken
Return the chicken to the pan and heat everything on high heat.Pour in ¼ glass Brandy (Cognac or Armagnac) all at once...
Stage 8 - 1 min.
...and set light to the cognac (flambé).
Stage 9 - 2 min.
Once the flames are out, sprinkle 1.5 tablespoon flour over and mix in.
Stage 10 - 1 min.
Pour in the wine from the marinade, salt and pepper, then turn down the heat and leave to simmer gently.
Stage 11 - 10 min.
Prepare the mushrooms
Meanwhile, peel 13.2 oz mushrooms and cut into small pieces.Stage 12 - 4 min.
Fry rapidly in the pan with 1 tablespoon olive oil...
Stage 13 - 1 min.
...then add to the simmering pan.
Stage 14 - 2 hours
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
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 80 RDI=30 % | 50 RDI=5 % | 60 RDI=10 % | 1,510 RDI=80 % | 6,320 RDI: 80 % |
| Per 100 g | 6 RDI=3 % | 4 RDI=0 % | 5 RDI=1 % | 120 RDI=6 % | 520 RDI: 6 % |
| Per person | 40 RDI=20 % | 30 RDI=2 % | 30 RDI=5 % | 750 RDI=40 % | 3,160 RDI: 40 % |
How much will it cost?
- For 2 people : 9.85 €
- Per person : 4.95 €
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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)
Red wine
Like these other recipes: Mushroom bourguignon, Pears in red wine with blackcurrant , How to slow cook meat, Upside-down Parmentier, Mulled wine Belle-Plagne style, ... See them all 19
Chicken breast
Like these other recipes: Greek salad with chicken, Stuffed pumpkin gratin, Vol-au-vent, Taos hotpot, Paté en croute (terrine in a pie crust), ... See them all 29
Mushrooms
Like these other recipes: Mushroom velouté, Veal with mushrooms and green asparagus, Penne with Mushrooms, Mixed salad with curry mayo, Smoked haddock and leek fondue tartines, ... See them all 62
Flour
Like these other recipes: Dublin fruit scones, "Moelleux" cake batter, Celeriac and sesame soup, French Family Cake, Peanut rolls, ... See them all 201
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