Prep Time: 25 minutes | Cook Time: 1 hour 30 minutes | Total Time: 1 hour 55 minutes | Rating: 5/5
Coq au Vin Recipe– ‘Chick in Wine’ – is one of the famous branded French style cooked dishes which typically requires a complex of easily cooked excellent ingredients and well-cooked-in-vine.
This outstanding and simple recipe of chicken cooked with red wine, mushrooms, onions, and chicken seasonings is perfect for any dinner parties and family get-together occasions.
History of Coq au Vin
Lets understand how it came into existence
- Ancient Origins: This recipe is from Ancient Gaul; old cockerels, slow cooked in wine until they were tender.
- Rural Roots: A peasant recipe to say the least, coq au vin originally was for making the final ticks on a chicken last long enough so that the old wine and the remaining produce were not wasted.
- Popularized by Julia Child: Related to Angers, coq au vin became famous worldwide only in the 20th century, thanks to a famous chef, Julia Child.
- Variations Across Regions: The regions of France that prepare this have used various wines in their coq au vin preparation, including Burgundy wines, Alsace, and Champagne wines.
Read more: Chicken Salad Recipe With Apples: A Better Way To Enjoy Your Salad
Ingredients for Coq au Vin Recipe
Followings are the essential ingredients to make this dish a success.
- 1 whole chicken (about 4 lbs), cut into 8 pieces
- 3 cups red wine (traditionally Burgundy)
- 1/4 cup brandy (optional)
- 2 cups chicken broth
- 8 oz pearl onions (peeled)
- 8 oz mushrooms (halved)
- 4 slices bacon (cut into small pieces)
- 4 garlic cloves (minced)
- 2 medium carrots (sliced)
- 1 bay leaf
- 3 sprigs fresh thyme
- 1 tbsp tomato paste
- 2 tbsp flour
- Salt and black pepper to taste
- 2 tbsp butter (for cooking)
- Chopped parsley (for garnish)

Step-by-Step Guide to Making Chicken Coq au Vin
Step 1:
Start with the marinade process of the chicken. Put the chicken pieces in a large bowl into which pour the wine. Another takes a small bunch of garlic, several sprigs of thyme, and one bay leaf. You might say that it is best to cover and refrigerate for at least 4 hours or better yet, for the night.
Step 2:
In a big deep pan, done the bacon till crispy over medium heat. Take the bacon out with the help of a slotted spoon leaving the bacon fats in the pot.
Step 3:
Take the chicken out of the marinating bowl, discard the marinade and dressing the chicken with some salt and black pepper. Fry the chicken pieces in the bacon fat, 3-4 minutes per side until the pieces are golden brown. Remove the chicken from the spicy sauce and place it on a plate and set aside.
Step 4:
At the same pot, also put the pearl onions, mushrooms and carrot. Stir for about 5-7 minutes or until they have turned soft. Next, throw in the minced garlic and tomato paste stirring the mixture for about one minute.
Step 5:
Pour the brandy into the pot and then carefully light it with a long match or lighter carefully. Let the alcohol evaporate and the sauce’s taste become richer.
Step 6:
Put back the seared chicken into the pot. That’s when you introduce the reserved wine marinade, chicken broth, thyme, and bay leaf into the mix. Heat it up until it can simmer and then reduce the heat. Cover and simmer for 1 to 1.5 hours, when chicken has become tender and is well-done.
Step 7:
When the chicken is done, lookup from the pot. To make the paste combine 2 tablespoons of flour and softened butter. Use this mixture to whisk into the sauce in an effort to thicken it up. Continue processing it for an additional of 10 minutes.
Step 8:
Add the chicken back into the pot and mix in the cooked bacon and top with parsley. Accompany this coq au vin with mashed potatoes, or buttered noodles or even crusty bread which will complete the meal.

Nutritional Value Per Serving
This is the nutrition of this meal per serving
- Calories: 610 kcal
- Protein: 46g
- Fat: 29g
- Carbohydrates: 14g
- Fiber: 2g
- Cholesterol: 160 mg
- Sodium: 780 mg
- Sugar: 5g
Tips for the Perfect Coq au Vin
Some Points to be Considered while Making Coq au Vin
- Use an Older Chicken: Actually, in French recipe it specifies an old rooster (coq), but if not available, a fine mature free-range chicken is the way to go.
- Wine Quality: You do not need to run to the supermarket and buy special grape juice – use a good Burgundy or any other red wine that you like to drink, as it has a great influence on the taste.
- Low and Slow Cooking: Be patient, the taste of coq au vin improves when it is cooked thoroughly in a slow manner so that the flavours combine.
- Enhance the Flavor: For the extra depth, you could marinate the chicken for few hours extra or even sprinkle cognac or brandy in sauce
Coq au vin recipe is the perfect choice when you want to impress your guests with a classic French meal. Whether you’re cooking it for a special occasion or just a cozy dinner at home, this dish is guaranteed to leave everyone asking for seconds.
Enjoy this Coq au Vin recipe, and don’t forget to share it with friends who appreciate fine food!
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