How To Cook Coq Au Vin

Affiliate Disclosure: Every purchase made through our affiliate links earns us a pro-rated commission without any additional cost to you. We may earn an affiliate commission if you order any product. Here are more details about our affiliate disclosure.

How To Cook Coq Au Vin

How To Cook Coq Au Vin
How To Cook Coq Au Vin

Coq Au Vin, translated as chicken/rooster in wine, is traditionally cooked with chicken on the bone and red wine.

But any other wine can also be used, with Riesling being a traditional choice. This Coq au vin gets everybody talking!

➤ You May Like To Read: Chicken Piccata with Herb-Roasted Potatoes or Lemon-Rice Pilaf

It is a famous traditional french chicken stew made simple with crispy chicken pieces!

Serve it along with creamy mashed potatoes, rice or cauliflower mash smothered by butter! The most delicious chicken dinner is ready on the table!

Browned meat requires enough wine to cover and simmer, while mushrooms sautéed in butter are added at the end.

Slowly braised until the meat is tender at the core, our version includes crispy skin-on chicken pieces for the best flavour and unbelievable texture!

This recipe is most manageable when prepared in a Dutch oven, a heavy-based pot, or casserole dish.

It begins on the stove and gets completed in the oven. However, you can absolutely make it without an oven if needed.

Typically, the longer you cook it, the richer is the flavour. With this version, we managed to shave off an hour of cook time from the traditional Coq Au Vin recipe, while still getting tender and flavourful chicken.

How To Cook Coq Au Vin
How To Cook Coq Au Vin

➤ You May Like To Read: Classic and Easy Hash Browns Potatoes Recipe

How To Cook Coq Au Vin

It is a famous traditional french chicken stew made simple with crispy chicken pieces!

Serve it along with creamy mashed potatoes, rice or cauliflower mash smothered by butter! The most delicious chicken dinner is ready on the table! 

Servings 6 people 

Author Ranjeeta Nath Ghai


Marinating Chicken

  • 1 750-ml bottle French Burgundy or California Pinot Noir
  • 1 large onion sliced
  • 2 celery stalks sliced
  • 1 large carrot peeled, sliced
  • 1 large garlic clove peeled, flattened
  • 1 tsp whole black peppercorns
  • 2 tbsp olive oil
  • 1 6- pound roasting chicken backbone removed, cut into 8 pieces (2 drumsticks, 2 thighs, 2 wings with top quarter of adjoining breast, 2 breasts)

Cooking Chicken

  • 1 tbsp olive oil
  • 6 ounces thick-cut bacon slices cut crosswise into strips
  • 3 tbsp all-purpose flour
  • 2 large shallots chopped
  • 2 large garlic cloves chopped
  • 4 large fresh thyme sprigs
  • 4 large fresh parsley sprigs
  • 2 small bay leaves
  • 2 cups low-salt chicken broth
  • 4 tbsp ½ stick butter
  • 1 pound assorted fresh wild mushrooms such as crimini and stemmed shiitake
  • 20 1- inch-diameter pearl onions or boiling onions, peeled
  • Chopped fresh parsley


For Marinating Chicken:

  1. Combine wine, onion, celery, carrot, garlic, and peppercorns in large pot. Bring to boil over high heat.
  2. Reduce heat to medium and simmer 5 minutes.
  3. Cool completely; mix in oil. Place chicken pieces in large glass bowl.
  4. Pour wine mixture over chicken; stir to coat.
  5. Cover and refrigerate at least 1 day and up to 2 days, turning chicken occasionally.

For Cooking Chicken:

  1. Using tongs, transfer chicken pieces from marinade to paper towels to drain; pat dry.
  2. Strain marinade; reserve vegetables and liquid separately.
  3. Heat oil in a heavy large pot (wide enough to hold the chicken in a single layer) over medium-high heat.
  4. Add bacon and sauté until crisp and brown. Using a slotted spoon, transfer bacon to a small bowl.
  5. Add chicken, skin side down, to drippings in pot. Sauté until brown, about 8 minutes per side.
  6. Transfer chicken to a large bowl. Add vegetables reserved from marinade to pot.
  7. Sauté until brown, about 10 minutes.
  8. Mix in flour; stir 2 minutes. Gradually whisk in reserved marinade liquid. Bring to boil, whisking frequently.
  9. Cook until sauce thickens, whisking occasionally, about 2 minutes.
  10. Mix in shallots, garlic, herb sprigs, and bay leaves, then broth.
  11. Return chicken to the pot, arranging skin side up in single layer.
  12. Bring to simmer; reduce heat to medium-low. Cover pot and simmer chicken 30 minutes.
  13. Using tongs, turn chicken over. Cover and simmer until tender, about 15 minutes longer.
  14. Meanwhile, melt 3 tablespoons butter in a heavy large skillet over medium heat. Add mushrooms; sauté until tender, about 8 minutes. Transfer mushrooms to plate.
  15. Melt remaining 1 tablespoon butter in the same skillet. Add onions and sauté until beginning to brown, about 8 minutes.
  16. Transfer onions to plate alongside mushrooms; reserve skillet.
  17. Using tongs, transfer chicken to plate. Strain sauce from pot into the reserved skillet, pressing on solids in strainer to extract all sauce; discard solids.
  18. Bring sauce to simmer, scraping up browned bits. Return sauce to the pot.
  19. Add onions to the pot and bring to simmer over medium heat. Cover and cook until onions are almost tender, about 8 minutes.
  20. Add mushrooms and bacon. Simmer uncovered until onions are very tender and sauce is slightly reduced about 12 minutes.
  21. Tilt pot and spoon off excess fat from top of sauce. Season sauce with salt and pepper.
  22. Return chicken to sauce. Rewarm over low heat, Arrange chicken on large rimmed platter.
  23. Spoon sauce and vegetables over.
  24. Sprinkle with parsley and it’s ready to be served..
Quick Overview
  • Non-Alchoholic
  • Vegetarian
  • Safe for Consumption
User Review
0 (0 votes)
Comments Rating 0 (0 reviews)

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *