This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
101 K 4.5/5 (23 reviews)
14 hours 45 min.
Average
19.70 €
4 people
12 IngredientsLast modified on: July 17th 2016
2 
2 
1 
750 g chicken breast
750 ml red wine
3 tablespoons 
½ glass Brandy (Cognac or Armagnac)
3 tablespoons 
300 g 
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 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
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.
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 ½ 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 3 tablespoons 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 300 g mushrooms and cut into small pieces.Stage 12 - ⌛ 4 min.
Fry rapidly in the pan with 2 tablespoons 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 | 170 RDI=70 % | 100 RDI=10 % | 130 RDI=20 % | 3,020 RDI=150 % | 12,640 RDI: 150 % |
| 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 4 people : 19.70 €
- Per person : 4.95 €
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)
Chicken breast
Like these other recipes: Pan-fried chicken breast on mozzarella, Tex-Mex chicken burger, Paté en croute (terrine in a pie crust), Chinese Soup, Taos hotpot, ... See them all 31
Red wine
Like these other recipes: Eggs meurette, Strawberries in a thyme and lemon-flavoured red wine reduction, Rabbit civet, Boeuf (beef) bourguignon, Beef braised in reduced red wine, ... See them all 19
Mushrooms
Like these other recipes: Tagliatelle New Zealand style, Corn salad with croutons, Rabbit civet "à la normande", Sautéed turmeric chicken with mushrooms, Celeriac and mushroom gratin, ... See them all 63
Flour
Like these other recipes: Aperitif rolls, Kouign-amann, Far Normandy-Brittany, Chocolate sweetcrust pastry, Provençal colombier for Pentecost, ... See them all 211
Other recipes you may also like
Sesame fried scampi
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad. November 11th 2012317 K5 35 min.
Sandwich bread
Soft and moist, almost like brioche, it can be made in a tin or mould or as a classic long French-style loaf. October 24th 2017369 K3.9 3 hours 30 min.
Oxtail Parmentier
Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs. October 13th 2010327 K4.7 5 hours 50 min.
How to divide a preparation evenly
It often happens in cooking: one makes a cream for 6 people in a saucepan, then the recipe says "divide the cream evenly between the glasses", which usually gets done by eye with varying degrees of success. To divide out the preparation more precisely, here's a simple tip just using June 3rd 201164 K5 20 min.
Tatin apples with mascarpone cream
Small pieces of apple cooked "tatin" style (caramelized in a pan) with a light mascarpone cream. November 20th 2011196 K4.3 1 hour 3 min.