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.
102 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: Chicken breasts in a potato crust, Chicken nems, Sliced chicken with mushrooms and broccoli, Chinese Soup, Thai-style Chicken with Cashew Nuts, ... See them all 31
Red wine
Like these other recipes: Tenderloin steaks marinated in red wine with rosemary, Mushroom bourguignon, Boeuf (beef) bourguignon, How to slow cook meat, Upside-down Parmentier, ... See them all 19
Mushrooms
Like these other recipes: Sliced veal with leeks and mushrooms, Stuffed Mushrooms, Breton leek and mushroom tart, Glazed mushrooms with plain rice, Mushroom Pancakes au Gratin, ... See them all 63
Flour
Like these other recipes: Liège waffles, Sandwich bread, Antoinette's caramelized apple cake, Hazelnut and orange cake, Dublin fruit scones, ... See them all 213
Other recipes you may also like
Raw beetroot mousse with walnuts
A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy". October 13th 2010392 K4 50 min.
Praline rochers
Here is how to prepare your own chocolate rochers with a chocolate praline filling covered in milk chocolate and chopped torrified almonds. August 28th 2011213 K5 3 hours 15 min.
Caramelized apple rice pudding
This recipe combines a classic rice pudding with caramelized apples and a crunchy topping inspired by crumble. Served in glasses, this makes an original and delicious dessert. November 28th 202143 K1 1 hour 9 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017487 K4.2 2 hours 15 min.
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc. August 3rd 2013885 K 44.7 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-05)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.