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.
93 K 4.5/5 (23 reviews)
14 hours 45 min.
Average
8 people
12 IngredientsLast modified on: July 17th 2016
4 
4 
2 
1 litre 785 ml chicken breast
1500 ml red wine
6 tablespoons 
1 glass Brandy (Cognac or Armagnac)
6 tablespoons 
1 litre 500 ml 
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 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 litre 785 ml chicken breast, pour 1500 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 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 1 litre 500 ml 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 % | 4,760 RDI=240 % | 19,930 RDI: 240 % |
| Per 100 g | 10 RDI=4 % | 6 RDI=1 % | 7 RDI=1 % | 140 RDI=7 % | 590 RDI: 7 % |
| Per person | 40 RDI=20 % | 30 RDI=2 % | 30 RDI=5 % | 600 RDI=30 % | 2,490 RDI: 30 % |
How much will it cost?
- For 8 people : 28.85 €
- Per person : 3.65 €
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: Paella, Taos hotpot, Chicken pie, Paté en croute (terrine in a pie crust), Shiro-goma salad, ... See them all 29
Red wine
Like these other recipes: Oxtail Parmentier, How to slow cook meat, Boeuf (beef) bourguignon, Saucipain, Pears in red wine with blackcurrant , ... See them all 19
Mushrooms
Like these other recipes: Tagliatelle New Zealand style, Mushroom bourguignon, Spaghetti with mushrooms, Celeriac and mushroom gratin, Stuffed Mushrooms, ... See them all 62
Flour
Like these other recipes: Lemon and lime cakes, Hollandaise sauce, Choux pastry (pâte à choux), Pretzels, Aperitif rolls, ... See them all 204
Other recipes you may also like
Mulled apple juice
This very simple recipe will give you a warming drink with an amazing flavour of apples and spices. Just the thing to serve to your guests as a "trou normand" (traditionally a small glass of calvados served between courses), or to round off a meal with the dessert. February 16th 202049 K 1 hour 20 min.
Financiers
This delicious little cake gets its name from its shape, in the form of a gold ingot. April 14th 2020342 K 24.6 20 min.
Stock-pot fish
A julienne of vegetables (small sticks) mixed with choice morsels of fish, slowly cooked in vegetable stock. December 31th 2013324 K4.3 2 hours 40 min.
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets. January 19th 2015406 K3.3 55 min.
Brownies
Brownies are traditional North-American tray-baked cakes: always moist in texture, usually with chocolate and pecan nuts. Brownies should still be soft in the middle, so need to be slightly undercooked. March 8th 2020123 K4.1 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
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.