Coq au Vin with chicken in red wine sauce, mushrooms, bacon and onions
French Recipe

Coq au Vin

This Coq au Vin recipe stews chicken parts in red wine with bacon, mushrooms, pearl onions, carrots, thyme and bay leaf. The meat is first roasted, then gently cooked and the sauce reduced in the end.

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Total time 2 hr 5 min
Calories 640 kcal
Servings 4 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

Coq au Vin with red wine, bacon and mushrooms

Coq au Vin succeeds best with chicken legs or a whole chicken in pieces, because the meat remains juicy when it is stewed. The wine should not taste raw, but together with broth, bacon and vegetables form a strong sauce.

Lunch One-Pot Recipes French Recipes Dinner

Recipe

Coq au Vin

Coq au Vin is a French stew with chicken, red wine, bacon, mushrooms, onions and herbs. The sauce takes time to make it dark and round.

Ingredients

4 servings

Method

  1. 1

    Fry bacon and chicken

    Let out bacon in a casserole. Salt chicken pieces, pepper and fry in portions of bacon fat and some oil vigorously.

  2. 2

    Roast vegetables

    Fry mushrooms and onions for a short time and remove them. Sweat carrots, garlic and tomato paste in the casserole.

  3. 3

    Broken

    Deglaze with red wine, add broth, thyme and bay leaf. Return chicken and simmer gently for 60 to 75 minutes.

  4. 4

    Tie sauce

    Remove chicken. Reduce the sauce open and bind with some flour butter or stirred flour as desired.

  5. 5

    Finish

    Return mushrooms, onions and bacon. Taste and serve with mashed potatoes, pasta or baguette.

Kitchen know-how

Tips for Coq au Vin

Strongly brown meat

roasted flavours give the sauce depth. Fry chicken in portions and not just make it turn grey.

Gently stew

Too strong cooking makes chicken dry. The sauce should only blubber quietly.

Let the wine boil

The wine should lose its raw aroma. Reduce and taste is crucial.

Variations

How to adapt this recipe

Coq au Vin Blanc is cooked with white wine and looks brighter. Chicken broth and mushrooms are particularly good.

Coq au Vin can be prepared. Heat up gently so that the meat remains juicy.

Nutrition per serving

640kcal
18.0 gCarbohydrates
48.0 gProtein
34.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Coq au Vin

A dry, not too sweet red wine fits well. It does not have to be expensive, but should taste pleasant.

Crocks and thighs remain juicyer than breast fillet when simmering.

Yes, the dish can be cooked well the day before and tastes often rounder after passing through.

Toast meat and tomato paste well and reduce the sauce openly at the end.

Keep cooking

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