Coq au vin


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.
30,7224.5/5 for 22 ratings
Grade this recipe:

Last modified on: July 17th 2016

For 4 people, you will need:

Change those ingredients for: 2 people 4 people 8 people 12 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
12 hours 32 min.2 hours 12 min.14 hours 44 min.
Keeping: Several days in the fridge, covered with plastic film.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 10 min.
Coq au vin : Photo of step #1

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
Coq au vin : Photo of step #2
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.
Coq au vin : Photo of step #3

First-stage cooking of meat

Next day, drain the chicken breasts and dry on absorbant paper.

Stage 4 - 4 min.
Coq au vin : Photo of step #4
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.
Coq au vin : Photo of step #5

Cook the vegetables

Drain the vegetables and discard the bouquet garni.

Stage 6 - 2 min.
Coq au vin : Photo of step #6
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.
Coq au vin : Photo of step #7
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.
Coq au vin : Photo of step #8
...and set light to the cognac (flambé).

Stage 9 - 2 min.
Coq au vin : Photo of step #9
Once the flames are out, sprinkle 3 tablespoons flour over and mix in.

Stage 10 - 1 min.
Coq au vin : Photo of step #10
Pour in the wine from the marinade, salt and pepper, then turn down the heat and leave to simmer gently.

Stage 11 - 10 min.
Coq au vin : Photo of step #11

Prepare the mushrooms

Meanwhile, peel 300 g mushrooms and cut into small pieces.

Stage 12 - 4 min.
Coq au vin : Photo of step #12
Fry rapidly in the pan with 2 tablespoons olive oil...

Stage 13 - 1 min.
Coq au vin : Photo of step #13
...then add to the simmering pan.

Stage 14 - 2 hours
Coq au vin : Photo of step #14

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
Coq au vin : Photo of step #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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
3,025 Kcal or 12,665 Kj170 gr104 gr128 gr
151 %65 %10 %19 %
Per 100 g
Energetic valueProteins CarbohydratesFats
124 Kcal or 519 Kj7 gr4 gr5 gr
6 %3 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
756 Kcal or 3,165 Kj42 gr26 gr32 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?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)
Chicken breastChicken breast: You can check-out other recipes which use it, like for example: Warm chicken salad, Pan-fried chicken breast on mozzarella, Chicken breasts in a potato crust, Chicken pie, Chinese Soup, ... All
Red wineRed wine: You can check-out other recipes which use it, like for example: How to slow cook meat, Saucipain, Strawberries in a thyme and lemon-flavoured red wine reduction, Eggs meurette, Mulled wine Belle-Plagne style, ... All
MushroomsMushrooms: You can get more informations, or check-out other recipes which use it, for example: Spaghetti with mushrooms, Bolognaise lasagne, Stuffed artichokes au gratin, Rabbit civet "à la normande", Mushroom velouté, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Loin of pork with herbs and julienne vegetables , Courgette tart with mint, Spinach brik parcels, Rabbit with mustard, Potimarron and Parmesan tart, ... All

Other recipes you may also like

[Bouquet garni]
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...
71,9893.5/5 for 2 ratings 12 min.
[French dressing (vinaigrette)]
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
104,2974/5 for 1 ratings 7 min.
[Quail egg canapés]
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.
101,7975/5 for 13 ratings 54 min.
[Pâté de campagne]
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.
108,510 24/5 for 1 ratings 7 hours 54 min.
[Salmon chard rolls]
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.
48,7593.8/5 for 12 ratings 1 hour 21 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-11-24)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Follow this recipe

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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page