Coq Au Vin Recipe

Recipe By Slurrp

French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished pearl onions. Try out making this simple yet delecious aand flavourful French recipe on your own by following some simple steps.

29 Rating -
Non Vegdiet
Coq Au Vin

ingredients serve

Ingredients for Coq Au Vin Recipe

  • 2 tablespoon good olive oil
  • 4 ounce good bacon or pancetta, diced
  • 8 chicken, cut in ths 1
  • As required Kosher Salt And Freshly Ground Black Pepper
  • 1 inch carrots, cut diagonally in s 1/2 pound
  • 1 onion, sliced yellow
  • 1 teaspoon chopped garlic
  • 1/4 cup Cognac or good brandy
  • 1/2 good dry red wine such as Burgundy bottle
  • 1 cup chicken stock, preferably homemade good
  • 10 sprig thyme fresh
  • 2 tablespoon unsalted butter, at room temperature, divided
  • 1.50 tablespoon All purpose flour
  • 1/2 pound frozen small whole onions
  • 1/2 pound cremini mushrooms, stems removed and thickly sliced

Directions: Coq Au Vin Recipe

step 1

  • STEP 1.Preheat the oven to 250 degrees f.

step 2

  • STEP 2.Heat the olive oil in a large dutch oven.

step 3

  • STEP 3.Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned.

step 4

  • STEP 4.Remove the bacon to a plate with a slotted spoon.

step 5

  • STEP 5.Meanwhile, lay the chicken out on paper towels and pat dry.

step 6

  • STEP 6.Liberally sprinkle the chicken on both sides with salt and pepper.

step 7

  • STEP 7.When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly.

step 8

  • STEP 8.Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done.

step 9

  • STEP 9.Set aside.

step 10

  • STEP 10.Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned.

step 11

  • STEP 11.Add the garlic and cook for 1 more minute.

step 12

  • STEP 12.Add the cognac and put the bacon, chicken, and any juices that collected on the plate into the pot.

step 13

  • STEP 13.Add the wine, chicken stock, and thyme and bring to a simmer.

step 14

  • STEP 14.Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink.

step 15

  • STEP 15.Remove from the oven and place on top of the stove.

step 16

  • STEP 16.Mash 1 tablespoon of butter and the flour together and stir into the stew.

step 17

  • STEP 17.Add the frozen onions.

step 18

  • STEP 18.In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned.

step 19

  • STEP 19.Add to the stew. Bring the stew to a simmer and cook for another 10 minutes.

step 20

  • STEP 20.Season to taste.

step 21

  • STEP 21.Serve hot.
calories per serving
32 g Fat13 g Protein47 g Carbs15 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
  • Zinc
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp