1,446 easy and fully explained recipes, with +66K photos and 78 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.

76K 4.5/5 based on 23 reviews

Last modified on: July 17^th 2016

Keywords for this 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

Times for this recipe

Preparation: 12 hours 32 min.

Cooking: 2 hours 12 min.

All in all: 14 hours 44 min.

When should you start or finish this recipe?

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.

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.

Source: Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,018 Kcal or 12,636 Kj	169 gr	103 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
754 Kcal or 3,157 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).

Possible allergens in this recipe: Celery, Sulfites, Gluten

How much will it cost?

For 4 people : 19.67 €
Per person : 4.92 €

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)

Other recipes you may also like

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
December 31^th 20111.7M 74.3 4 hours 38 min.

Koulibiak in pie dish

Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish.
September 7^th 2018360K3.8 3 hours 19 min.

French baguettes

This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...
October 24^th 20171.1M 364.7 5 hours 6 min.

The total turnip

The whole turnip goes into this recipe, in which ramekins are filled with both the root vegetable and its leaves.
February 21^th 2011306K4.4 57 min.

Praline rochers

Here is how to prepare your own chocolate rochers with a chocolate praline filling covered in milk chocolate and chopped torrified almonds.
August 28^th 2011191K5 3 hours 13 min.

News list of cooking-ez.com

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