Coq au Vin

Making traditional French Coq au Vin at home may seem like a large project to take on, however, there is not much active work involved. The deep flavors come from an overnight marinade, and lengthy cooking time on low heat. The best types of red wine to use are hearty red wines, typically Burgundies from Bourgogne.

Coq au Vin Recipe

Here is the traditional French Coq au Vin recipe. 


This recipe serves 4 people.

1 whole chicken, cut into pieces

1 bottle of red wine

7 oz of bacon, cut into ½ in pieces

2 carrots

1 onion

1 bunch of spring onions, or pearl onions

2 cloves of garlic

1 ¾ cup chicken stock

3 ½ tablespoons of cognac

4 sprigs of thyme

1 tablespoon all-purpose flour

2 tablespoons of butter

2 tablespoons of oil

Salt and pepper to taste

How to Make Coq au Vin

  1. Peel and slice your carrots into rounds, and peel and dice half of your onions. In a large bowl, place the pieces of chicken, carrots, onion, thyme and cover with your red wine. Let chill for 12 hours.
  2. The next day, strain, reserve the wine marinade, and set aside the chicken pieces and carrots.
  3. In a saucepan, melt your butter together with your oil. Once hot, brown the pieces of chicken and salt. Remove the chicken and set aside, then add in new diced onion, the reserved carrots, and flour. Mix for 5 minutes, then add your chicken back in, and your crushed garlic. Add in the cognac and flambé. 
  4. Add in the reserved wine marinade and the chicken stock. Let cook on low heat for 1 hour and 45 minutes.
  5. Cook your bacon, then add to the pot, then allow to cook for 30 more minutes. Add salt and pepper to taste.

Leave a Comment