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.

24,4264.5/5 for 22 ratings

Last modified on: July 17^th 2016

For 4 people, you will need:

2 carrots

2 shallots

1 Bouquet garni

750 g chicken breast

750 ml red wine

3 tablespoons olive oil

½ glass Brandy (Cognac or Armagnac)

3 tablespoons flour

300 g mushrooms

2 tablespoons olive oil

salt

pepper

Total weight: 2,440 grams

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

Preparation

Cooking

Start to finish

12 hours 32 min.

2 hours 12 min.

14 hours 44 min.

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.

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.

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	Red wine: You can check-out other recipes which use it, like for example: Rabbit civet, Mulled wine Belle-Plagne style, Beef braised in reduced red wine, Upside-down Parmentier, Aperitif rolls, ... All
	Chicken breast: You can check-out other recipes which use it, like for example: Sliced chicken with mushrooms and broccoli, Chicken nems, Couscous, Beetroot and fried chicken salad, Paella, ... All
	Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Chicken and mushroom brik rolls, Mushroom buckwheat pancakes, Special Parmesan baguettes, Corn salad with croutons, Bolognaise lasagne, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Special Parmesan baguettes, Tomato tart, Couscous, Chicken and mushroom brik rolls, Red mullet fillets with a reduced white-wine sauce, ... All

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