This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
97 K 4.5/5 (23 reviews)
14 hours 45 min.
Average
19.70 €
4 people
12 IngredientsLast modified on: July 17th 2016
2 
2 
1 
750 g chicken breast
750 ml red wine
3 tablespoons 
½ glass Brandy (Cognac or Armagnac)
3 tablespoons 
300 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 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.
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 % |
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 Soup, Greek salad with chicken, Chilli chicken and spinach gratin, Shiro-goma salad, Chinese style chicken, ... See them all 29
Red wine
Like these other recipes: Roscoff loaf, Boeuf (beef) bourguignon, How to slow cook meat, Spaghetti Bolognese, Mushroom bourguignon, ... See them all 19
Mushrooms
Like these other recipes: Stuffed mushrooms au gratin, Boeuf (beef) bourguignon, Tagliatelle New Zealand style, Lumberjack turnovers, Veal with mushrooms and green asparagus, ... See them all 62
Olive oil
Like these other recipes: Italian style gratin, Kérinou slices, Breton Pie, Warm lentil salad, Avocado with Sautéed Prawns , ... See them all 540
Other recipes you may also like
Caramelised apple pie
Apple pie made with caramelised apples. September 11th 2018271 K4.3 1 hour 55 min.
Four quarters
It's "the simpliest cake in the world", called four quarters, because it's made with 1/4 eggs, 1/4 sugar, 1/4 flour and 1/4 butter. February 21th 2011333 K3.7 1 hour 15 min.
Small cheese and bacon rolls
These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold. September 7th 2018371 K5 1 hour 25 min.
Turnip and sesame puree (tahina) soup
For this quick soup, 15 minutes, an original turnip taste with sesame purée (tahina). February 29th 2012240 K4.3 35 min.
Rosemary steamed fish
In this recipe the fish is cooked in steam perfumed with rosemary, which makes it tender and aromatic, served on a bed of onions fondue and finished with a dry white wine sauce. March 29th 2020351 K3.8 1 hour
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-09)
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.