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.
78 K 4.5/5 (23 reviews)
14 hours 45 min.
Average
12 people
12 IngredientsLast modified on: July 17th 2016
For 12 people, you will need:
6 
6 
3 
2 kgs 250 g chicken breast
2 litres 250 ml red wine
9 tablespoons 
1.5 glass Brandy (Cognac or Armagnac)
9 tablespoons 
900 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 6 carrots and slice thinly. Prepare 6 shallots and slice these thinly, too.Put the carrots and shallots into a bowl, salt and pepper, then add 3 Bouquets garni.
Stage 2 - 12 hours
Add 2 kgs 250 g chicken breast, pour 2 litres 250 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 1.5 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 9 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 900 g mushrooms and cut into small pieces.Stage 12 - 4 min.
Fry rapidly in the pan with 6 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 | 510 RDI=200 % | 310 RDI=30 % | 380 RDI=60 % | 9,050 RDI=450 % | 37,910 RDI: 450 % |
| 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 12 people : 59.05 €
- 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: Warm chicken salad, Chicken pie, Stuffed pumpkin gratin, Chinese style chicken, Vol-au-vent, ... See them all 29
Red wine
Like these other recipes: Mulled wine Belle-Plagne style, Boeuf (beef) bourguignon, Roscoff loaf, Upside-down Parmentier, Tenderloin steaks marinated in red wine with rosemary, ... See them all 19
Mushrooms
Like these other recipes: Stuffed Mushrooms, Roast in the bag pork with fondant vegetables., Tomato omelette, Mushroom tart, Vol-au-vent, ... See them all 61
Olive oil
Like these other recipes: Kale and potato soup, Fillets of sole Dieppoise, Cheese tart, Turban of sole with langoustines, Rabbit civet "à la normande", ... See them all 510
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