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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.

82 K 4.5/5 (23 reviews)

14 hours 45 min. difficulté

Average

$21.25

8 people

12 Ingredients

Last modified on: July 17^th 2016

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For 8 people, you will need:

1 4 carrots
2 4 shallots
3 2 bouquets garni
4 1 kg 500 g chicken breast
5 1 litre 500 ml red wine
6 6 tablespoons olive oil
7 1 glass Brandy (Cognac or Armagnac)
8 6 tablespoons flour
9 600 g mushrooms
10 4 tablespoons olive oil
11 salt
12 pepper
Total weight: 4,885 grams

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

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Times for this recipe

Preparation: 12 hours 35 min.

Cooking: 2 hours 15 min.

All in all: 14 hours 45 min.

When should you start or finish this recipe?

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 4 carrots and slice thinly. Prepare 4 shallots and slice these thinly, too.

Put the carrots and shallots into a bowl, salt and pepper, then add 2 bouquets garni.

Stage 2 - 12 hours

Add 1 kg 500 g chicken breast, pour 1 litre 500 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.

Heat 6 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.

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 1 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 6 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 600 g mushrooms and cut into small pieces.

Stage 12 - 4 min.

Fry rapidly in the pan with 4 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	340 RDI=130 %	210 RDI=20 %	260 RDI=40 %	6,040 RDI=300 %	25,270 RDI: 300 %
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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Celery, Sulfites, Gluten

How much will it cost?

For 8 people : $42.45
Per person : $5.35

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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.

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