Coq au Vin

March 30, 2026 Prep: 30min Cook: 90min 6 servings Medium
Coq au Vin

Coq au Vin is French country cooking at its finest. Originally made with a tough old rooster to tenderize it, this modern version uses chicken pieces braised low and slow in red wine until the meat is falling off the bone.

Ingredients

  • 1 whole chicken, cut into 8 pieces
  • 1 bottle (750ml) Burgundy or Pinot Noir
  • 200g lardons or thick-cut bacon
  • 250g pearl onions, peeled
  • 250g cremini mushrooms, quartered
  • 2 carrots, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1 bouquet garni (thyme, bay leaf, parsley)
  • 500ml chicken stock
  • Fresh parsley for garnish

Nutrition Facts

480
Calories
35g
Protein
15g
Carbs
26g
Fat

Instructions

  1. 1
    Season chicken generously with salt and pepper. Marinate in wine with garlic and bouquet garni for 2 hours or overnight in the fridge.
  2. 2
    Remove chicken from marinade and pat very dry. Reserve the wine marinade.
  3. 3
    Cook lardons in a Dutch oven until crispy. Remove and set aside. Brown chicken pieces in the rendered fat, working in batches. Set aside.
  4. 4
    Sauté pearl onions, mushrooms, and carrots in the same pot until lightly browned, about 5 minutes.
  5. 5
    Add garlic and tomato paste, cook 1 minute. Sprinkle flour over vegetables and stir.
  6. 6
    Pour in the reserved wine marinade and chicken stock. Bring to a simmer, scraping up any browned bits.
  7. 7
    Return chicken and lardons to the pot. Cover and braise at 160°C (325°F) for 1.5 hours.
  8. 8
    Serve in shallow bowls with crusty bread or buttered egg noodles, garnished with fresh parsley.
#coq au vin #chicken #wine #braised #french classic

You Might Also Like