members recipes

Coq au vin

Added by kye in france | Sun 15 Feb 2009 @ 12:34

Report recipe
Print
Send to a friend

Cock cooked in red wine, traditionally a cock from Bresse and a wine from Burgundy. The older the poultry is, the better your Coq au vin will be. Region, Burgundy Prep time / Cooking time, A day before + 30 min / 1 hour

Ingredients
Ideally a rooster, or 1 or 2 chickens (1.5kg, 3.5 lb), cut into 8 pieces or more
1/2 bottle of full-body Burgundy red wine (or Cotes du Rhone)
6 bacon slices (5 oz), diced
0.5 lb (250g) button mushrooms
A dozen small white onions
2-3 cloves of garlic, mashed
2 carrots, peeled and quartered
Sunflower oil, unsalted butter
Bouquet of herbs: 2 sprigs of thyme and 1 bay leaf, tied all together with string
Parsley
Salt and pepper

If cooking the same day, add:
1/4 cup of cognac or brandy

Method
Step 1: A day in advance, clean and cut the rooster/chicken in 8 pieces or more. Pour half a bottle of red Burgundy wine over.

Step 2: Add the small white onions, the quartered peeled carrots and the herbs. Cover and put in the fridge.

Step 3: The next day, remove and drain the chicken and vegetables. Put the wine aside for later use.

Step 4: Brown the chicken pieces with oil in a skillet. Remove the chicken. Using the same skillet, add garlic to the vegetables and heat for a couple of minutes

Step 5: Put the chicken and the vegetables in a large sauce pan. Pour the wine and add salt and pepper

Step 6: Bring to a boil at moderate heat.

Step 7: Cover and cook at low heat for 1 or 2 hours

Step 8: Heat bacon, onion and mushrooms in a skillet until brown (10 minutes)

Step 9: When the chicken is ready, add bacon, onion and mushrooms in the pan, cook and stir for 2 or 3 minutes. Taste and correct the seasoning,

Step 10: Add parsley to the chicken when finish. Prepare rice or potatoes to serve with Coq au vin.

Alternate version for cooking the same day:
In step 5, do not pour the wine in the pan now. Pour instead cognac or brandy over the chicken. Ignite the spirit with a match. Be extra careful the heat is off and your face away. Shake the pan for a few seconds. You can now pour the wine in the pan and follow the recipe as indicated.

tried this recipe or a similar one? share your tips...

1. by chris on Mon 30 Jul 2012 @ 19:08

Hey Baba, what's the fuss, a bit of copy and paste doesn't hurt no one, here in Romania, the Prime Minister did it for his Master and he's still in power smiling at the suckers.

2. by charlotte on Tue 03 Apr 2012 @ 13:55

When printing off this recipe the Dulux advert also print to the page so obsuring half the ingredients and the method??!! Most annoying!!

3. by Sarah on Thu 10 Nov 2011 @ 20:00

Can I put this in my slow cooker? maybe after I have boiled the wine?

4. by baba on Thu 01 Sep 2011 @ 21:21

this almost a word for word translation of this french online recipe<br /> http://www.cuisine-france.com/recette/coq-vin.htm<br /> <br />

5. by Steve on Sun 24 Jul 2011 @ 07:19

I just cooked this for an impromptu family dinner for 10 people. It is fantastic! Everybody loved it. I'll definitely be doing that again.

6. by Victor on Tue 31 May 2011 @ 15:00

There is no stock in this recipe? When I poured wine back into a sauce pan with vegie & chicken, there was like 20% liquid in there ... so I fill it up with chicken stock but dunno if it's correct?

7. by Kimmy on Wed 19 Jan 2011 @ 18:44

Would still like to know for how many as I want to make it for 10 please. I will try to source rooster but not the sort of thing you find these days....looking forward to trying it!

8. by JennyG on Mon 29 Nov 2010 @ 12:10

Cooking this for 'Santa's little helpers lunch' for approx 20 people. Just wondered how many the recipe feeds, would assume 6-8 with 2 chickens. Any thoughts?

9. by terri on Tue 14 Sep 2010 @ 19:30

Cooked this dish tonight for me and my partner and he has now proclaimed this as his favourite ever dish!! even steak (which is vey hard to beat as we both love this soo much!)! I added red pepper to mine, 2tbsp balsamic vinegar and 2tbsp tomatoe puree- also 1 tbsp flour to thicken up the sauce slightly! marinated overnight which gave it so much more flavour- so recomend that you do this! although i did not use the 'bouquet of herbs', only the parsely and salt and pepper. was delicious!
will definetly cook again soon as requested by the partner and also now my sister lol. x

10. by MadMarchHare on Wed 03 Feb 2010 @ 18:04

Hawa Fuzi, the alcohol would evapourate, since it does at a very low temperature, so after that much cooking there wouldnt be any in the dish at all.

11. by Hawa Fuzi on Thu 24 Dec 2009 @ 10:34

i would really like to know what i could substitute the alcoholic ingredient with. thanks.

12. by MH on Sat 22 Aug 2009 @ 06:46

Good to see a recipe that allows for hours of cooking time; I have a cock here that is a year and a half old and it will require every minute of it.

13. by Donna from Oz on Mon 10 Aug 2009 @ 11:37

I love coq au vin and this recipe is the best I've tried.
Will be cooking again soon.

14. by cookwitch on Sun 15 Feb 2009 @ 17:44

This sounds wonderful! I love your pot as well, I want to come and take photos of it.

Leave comments

search member recipes

search by member

gardening articles

hanging basket tips and advice
Added by brightgardens
Fri 15 Mar 2013 @ 16:50

see all articles

what's in season now

there are many good reasons to buy food that is on season, check out Jamie's in season
calendar guide

jamie's recipes quick links

courses and drinks:

main categories:

tv shows recipes:

special occasions:

method:

world food: