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
4 people
12 IngredientsLast modified on: July 17th 2016
2 
2 
1 
1 lb + 15.4 oz chicken breast
1 lb + 10.4 oz red wine
3 tablespoons 
½ glass Brandy (Cognac or Armagnac)
3 tablespoons 
1 lb + 10.4 oz 
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 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.
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 % |
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)
Chicken breast
Like these other recipes: Chinese style chicken, Sautéed turmeric chicken with mushrooms, Tex-Mex chicken burger, Chicken "cantina", Sliced chicken with mushrooms and broccoli, ... See them all 29
Red wine
Like these other recipes: Winemaker's toast, Mushroom bourguignon, Beef braised in reduced red wine, Saucipain, Strawberries in a thyme and lemon-flavoured red wine reduction, ... See them all 19
Mushrooms
Like these other recipes: Special Parmesan baguettes, Glazed mushrooms with plain rice, Spinach and Mushrooms with Pesto, Baked Mont d'Or with diced mixed vegetables, Sautéed oyster mushrooms, ... See them all 61
Flour
Like these other recipes: Fish fillet with preserved lemons, Cornmeal baps for Anne, Oatmeal and apple cookies, Breton sablé biscuit dough, Fish in a sesame crust, ... See them all 196
Other recipes you may also like
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 6th 2021283 K 24.5 3 hours 8 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.65 M 74.3 4 hours 40 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.February 21th 2011745 K3.5 8 min.
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.October 13th 2010287 K 14 15 min.
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...December 17th 20235.23 M 64.2 4 days 15 hours 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-12-08)
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.