Brown flesh vigorously
Roasted flavours add depth to the sauce. Brown the chicken in portions and not just turn grey.
French Recipe
Coq au Vin
This coq au vin recipe braises chicken pieces in red wine with bacon, mushrooms, pearl onions, carrots, thyme and bay leaves. The meat is first sautéed, then gently cooked and the sauce reduced at the end.
Total time
2 hr 5 min
Calories
640 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Coq au vin with red wine, bacon and mushrooms
Coq au Vin is best served with chicken thighs or whole chicken in pieces, because the meat remains juicy when braised. It should not taste raw, but should form a strong sauce together with stock, bacon and vegetables.
Lunch
One-Pot Recipes
French Recipes
Dinner
Recipe
Coq au Vin
Coq au Vin is a French stew dish with chicken, red wine, bacon, mushrooms, pearl onions and herbs. The sauce takes time to become dark and round.
Ingredients
4 servings
Method
-
1
Fry the bacon and chicken
Leave the bacon in a roasting pan. Season the chicken pieces with salt and pepper and sauté them in portions in bacon fat and a little oil.
-
2
Roasting vegetables
Sauté mushrooms and pearl onions briefly and remove. Sauté carrots, garlic and tomato paste in a roasting pan.
-
3
Stew
Deglaze with red wine, add stock, thyme and bay leaf. Set the chicken aside and braise gently for 60 to 75 minutes.
-
4
Thicken sauce
Remove the chicken. Reduce the sauce open and thicken with a little flour butter or flour if desired.
-
5
Finish
Return the mushrooms, pearl onions and bacon. Season to taste and serve with mashed potatoes, pasta or baguette.
Kitchen know-how
Tips for Coq au Vin
Gently braise
Cooking chicken too much makes it dry. The sauce should only bubble gently.
Let wine boil down
The wine should lose its raw aroma. Reducing and tasting are crucial.
Variations
How to adapt this recipe
Coq au Vin Blanc is cooked with white wine and looks lighter. Chicken broth and mushrooms go particularly well with it.
Coq au vin can be prepared and heated gently to ensure that the meat remains juicy.
Nutrition per serving
640kcal
18.0 gCarbohydrates
48.0 gProtein
34.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Coq au Vin
A dry red wine that is not too sweet goes well. It does not have to be expensive, but should taste pleasant.
The legs and thighs remain juicier than the breast fillet when braised.
Yes, the dish is easy to cook the day before and often tastes rounder after being pulled through.
Roast the meat and tomato paste well and reduce the sauce at the end.
Keep cooking