Coq au vin is a classic chicken stew that captures the rustic flavours of the French countryside. Slow-cooked with mushrooms, pearl onions and smoky lardons, this traditional Burgundy chicken recipe delivers a rich, aromatic sauce and tender chicken. Perfect as a hearty family winter meal or a gourmet French dinner, coq au vin is one of the most beloved classic French chicken dishes.
Coq au vin (literally “rooster in wine” in French) is perhaps one of the most emblematic dishes of French gastronomy. Originating from Burgundy, the dish was historically a way to tenderise older roosters by braising them slowly in red wine. Today, it is often prepared with chicken but retains the same rustic soul. The combination of wine, lardons (smoked bacon cubes), mushrooms and pearl onions creates a rich, aromatic sauce that perfectly showcases French culinary philosophy: patience, terroir, and respect for simple, high-quality ingredients! Served with crusty bread, buttered pasta, or creamy mashed potatoes (check out Joel Robuchon’s recipe!), coq au vin brings the authentic taste of the French countryside straight to your table.
Preparation time
30 min
Ingredients For
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x 1
-
-
2 cloves
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x 24
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200 g
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1 tbsp
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-
1 L
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x 1
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200 g
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1 tbsp
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Preparation
1
Cut the poultry into pieces. Prepare a marinade with 1 litre of red wine, olive oil, crushed pepper, a bay leaf and a clove of minced garlic. Place the poultry in the marinade and refrigerate for 12 hours.
2
Peel the onions and the second clove of garlic, then crush the garlic. Heat 1 tablespoon of olive oil and 40 g of butter in a casserole or heavy-bottomed pan. Brown the lardons and onions, then remove them with a sieve and set aside.
3
Brown the pieces of poultry in the same pan, turning them until lightly golden. Remove the poultry, discard excess fat, then return the onions, lardons, and poultry to the pan. Pour in the Cognac and carefully flambé.
4
Add the red wine, bouquet garni and crushed garlic. Bring to a gentle boil, cover, and simmer for 45 minutes (if using chicken) to 1 hour (for rooster).
5
Meanwhile, clean and finely chop the button mushrooms. Sauté them in 20 g of butter, then add them to the casserole. Continue cooking for 15 to 20 minutes.
6
Prepare a beurre manié by mixing the flour with the remaining butter. Gradually stir in a little hot sauce from the pan, then pour the mixture into the casserole, stirring continuously. Let the sauce thicken for 5 minutes.
7
Taste and adjust seasoning. Serve piping hot, ideally with creamy mashed potatoes or buttered pasta.
Pair with
For the perfect accompaniment, serve coq au vin with a glass of the same red Burgundy wine or another full-bodied Pinot Noir, which complements the rich, savory sauce and enhances the dish’s rustic flavours.
Contributor
Myriam Baya
Food blogger
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