1,295 easy and fully explained recipes, with 25,982 photos and 77 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.

55K 22 4.5

Last modified on: July 17^th 2016

Keywords for this recipe:Coq Sauce Red wine Slow cooking French traditional recipe

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: 2,440 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
12 hours 32 min.	2 hours 12 min.	14 hours 44 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,025 Kcal or 12,665 Kj	170 gr	104 gr	128 gr
151 %	65 %	10 %	19 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
124 Kcal or 519 Kj	7 gr	4 gr	5 gr
6 %	3 %	<1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
756 Kcal or 3,165 Kj	42 gr	26 gr	32 gr
38 %	16 %	2 %	5 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 4 people : 19.67 €
Per person : 4.92 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

This recipe uses (among others)

	Chicken breast: You can check-out other recipes which use it, like for example: Paté en croute (terrine in a pie crust), Chicken club sandwich, Chicken pie, Stuffed pumpkin gratin, Vol-au-vent, ... All
	Red wine: You can check-out other recipes which use it, like for example: Beef braised in reduced red wine, Mushroom bourguignon, Oxtail Parmentier, Roscoff loaf, Strawberries in a thyme and lemon-flavoured red wine reduction, ... All
	Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Nanou's tuna tart, Sautéd mushrooms with spring onions and cured ham, Breton leek and mushroom tart, Bolognaise lasagne, Baked Mont d'Or with diced mixed vegetables, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: How to succeed in making sabayon (syllabub), Cashew-nut and Parmesan biscuits, Canadian apple crumble, Fish in a sesame crust, Chocolate rolls (petits pains), ... All

Other recipes you may also like

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
374K3.5 12 min. March 21^th 2017

French dressing (vinaigrette)

Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
977K4.5 7 min. July 7^th 2011

Quail egg canapés

This starter is a small canapé consiting of a toasted and buttered bread slice covered with a slice of smoked ham topped with a fried quail egg.
306K5 54 min. February 21^th 2011

Pâté de campagne

Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
1.9M 23.7 7 hours 54 min. October 3^rd 2019

Salmon chard rolls

For this dish only the green part of the chard is used. The blanched leaves are rolled around grilled salmon portions. The rolls are served coated with a savoury lemon sabayon, or the sauce of your choice.
148K3.8 1 hour 21 min. August 8^th 2010

News list of cooking-ez.com

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

Post your 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.