1,524 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Coq au vin

Name: Coq au vin
Prep time: 12 h 32 min
Cook time: 2 h 12 min
Total time: 14 h 44 min
Yield: 4 people
Cuisine: French
Ingredients: 2 carrots; 2 shallots; 1 bouquet garni; 750 g chicken breast; 750 ml red wine; 3 tablespoons olive oil; ½ glass Brandy (Cognac or Armagnac); 3 tablespoons flour; 300 g mushrooms; 2 tablespoons olive oil; salt; pepper

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.

97 K 4.5/5 (23 reviews)

14 hours 45 min. difficulté

Average

19.70 €

4 people

12 Ingredients

Last modified on: July 17^th 2016

For 4 people, you will need:

1 2 carrots
2 2 shallots
3 1 bouquet garni
4 750 g chicken breast
5 750 ml red wine
6 3 tablespoons olive oil
7 ½ glass Brandy (Cognac or Armagnac)
8 3 tablespoons flour
9 300 g mushrooms
10 2 tablespoons olive oil
11 salt
12 pepper
Total weight: 2,445 grams

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 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.

Heat 3 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 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 %

Possible allergens in this recipe: Celery, Sulfites, Gluten

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)

Other recipes you may also like

How to prepare cabbage

Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.

December 31^th 20131.14 M 13.4 45 min.

Potato and cheese pie

For this very simple recipe, a layer of cheese is placed in a shortcrust pastry base, followed by potato slices and a little cream before browning in the oven.

September 20^th 202323 K 55 min.

Pear tart with almond cream

This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".

March 17^th 2011377 K4.3 1 hour 15 min.

Flambéd bananas

The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.

February 21^th 2011341 K 14 40 min.

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .

July 4^th 2018346 K4 2 hours 30 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.