1,504 easy and fully explained recipes, with +66K photos and 78 videos

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.

87 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 this recipe: I want to make it (537×) I made it (540×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 4 people, you will need:

1 2 carrots
2 2 shallots
3 1 bouquet garni
4 1 lb + 15.4 oz chicken breast
5 1 lb + 10.4 oz red wine
6 3 tablespoons olive oil
7 ½ glass Brandy (Cognac or Armagnac)
8 3 tablespoons flour
9 1 lb + 10.4 oz mushrooms
10 2 tablespoons olive oil
11 salt
12 pepper

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

Metric

Metric weight Metric volumes

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 1 lb + 15.4 oz chicken breast, pour 1 lb + 10.4 oz 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 1 lb + 10.4 oz 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 %

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 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

Coconut pyramids

Small coconut cakes, golden, crusty, and soft inside.
February 21^th 2011344 K3.7 50 min.

Pea risotto "Mantecare"

This pea risotto recipe is finished with a typical Italian 'mantecare': mascarpone and Parmesan are incorporated at the end of cooking to make the dish incomparably smooth.
September 23^th 2012113 K4.9 1 hour 30 min.

Mushroom buckwheat pancakes

The filling is prepared by frying ham and mushrooms with chopped shallot and a drizzle of lemon juice. The pancakes used here are Breton-style buckwheat "galettes" (often sold ready made in France), folded over the filling in the pan before serving.
May 10^th 202370 K4.6 45 min.

Fried bread with leek and poached egg

A slice of fried buttered bread with fried sliced leek, topped with a poached egg. For the best effect, split the egg open just before serving.
September 18^th 201654 K4.8 35 min.

Cream sauce with Vin Jaune

This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when...
October 3^rd 2018228 K4 50 min.

News list of cooking-ez.com

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