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.
35,6124.5/5 for 22 ratings
Grade this recipe: Last modified on: July 17th 2016
For 4 people, you will need:
2 
2 
1 
3 tablespoons 
½ glass Brandy (Cognac or Armagnac)
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 a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Several days in the fridge, covered with plastic film.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.
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 % |
How much will it cost?
- For 4 people : 19.67 €
- Per person : 4.92 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Chicken breast: You can check-out other recipes which use it, like for example: Thai-style Chicken with Cashew Nuts, Taos hotpot, Chicken club sandwich, Lille style chicken, Chicken nems, ... All |
 | Red wine: You can check-out other recipes which use it, like for example: Saucipain, Beef braised in reduced red wine, Marchand de vin sauce, Upside-down Parmentier, Mulled wine Belle-Plagne style, ... All |
 | Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Escalope of veal in a cream sauce, Fillets of sole Dieppoise, Rabbit civet, Smoked haddock and leek fondue tartines, Stuffed mushrooms au gratin, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Red mullet fillets with a reduced white-wine sauce, Kugelhof for Nanou, Grapefruit moelleux, Crackers, Oatmeal cake, ... All |
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