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📍 Dijon

Coq au vin

· Lunch

Chicken braised in red wine with bacon, mushrooms and pearl onions.

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Coq au vin: Chicken braised in red wine with bacon, mushrooms and pearl onions.
Photo: Gerda Arendt · CC0 · via Wikimedia CommonsPhoto resized, converted to WebP and cropped for display.
⏱ 125 min🍽 6 servings📊 Intermediate🏷 Commonly associated
Preparation
25 min
Cooking
100 min
Waiting and resting
0 min

History

Coq au vin belongs to the French tradition of braising poultry in wine. It is especially associated with Burgundy, with versions in other wine regions.

Ingredients

Adjust quantities

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

  1. 1

    Brown bacon in a pot and remove. Dry the chicken and brown in batches with the oil.

  2. 2

    Add carrots, onions and garlic; cook 5 minutes. Sprinkle in flour and stir 1 minute.

  3. 3

    Add wine and stock, scraping the bottom. Add chicken, bacon, thyme and bay leaf.

  4. 4

    Cover and simmer gently 60 minutes. Add mushrooms and cook another 20 minutes until tender and the chicken reaches 74 °C.

  5. 5

    Remove bay leaf and season. Reduce the sauce uncovered if necessary.

Cooking tips

  • Use a wine you would drink and simmer gently to keep the chicken juicy.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

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