Coq au Vin (Classic Recipe)
A rustic yet elegant French classic where chicken is braised in red wine with vegetables, herbs, and cognac until tender and deeply flavorful. Comforting and timeless, perfect for cozy meals or gatherings.
- Prep Time: 30 minutes (plus marinating time)
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes (plus marinating)
- Yield: 4–6 servings
- Category: Main Dish
- Method: Braising
- Cuisine: French
- Diet: Halal
Ingredients
1 whole chicken, cut into pieces
1 bottle red wine (preferably Burgundy)
2 carrots
1 onion
1 bunch spring onions or pearl onions
2 cloves garlic
1 ¾ cups chicken stock
3 ½ tablespoons cognac
4 sprigs thyme
1 tablespoon all-purpose flour
2 tablespoons butter
2 tablespoons oil
Salt and pepper, to taste
Instructions
- Marinate chicken pieces in red wine with carrots, onion, garlic, and thyme for several hours or overnight.
- Remove chicken, pat dry, strain vegetables, and reserve the wine.
- Heat oil in a Dutch oven and brown chicken on all sides. Remove and set aside.
- Sauté reserved vegetables in the same pot until softened.
- Add cognac, ignite carefully, and allow alcohol to burn off.
- Sprinkle in flour, stir to coat vegetables, then pour in reserved wine and chicken stock.
- Return chicken to the pot, add thyme, season with salt and pepper, and bring to a simmer.
- Cover and cook gently for 1 ½–2 hours, until chicken is tender and sauce has thickened.
- Stir in butter just before serving for a glossy finish.
Notes
Marinating overnight deepens the flavor but is optional.
Add mushrooms and bacon lardons for a heartier variation.
Swap red wine for white to make Coq au Vin Blanc.
Brandy can be used instead of cognac.
Reduce sauce uncovered at the end for a thicker consistency.
Nutrition
- Serving Size: 1 portion
- Calories: 525
- Sugar: 4g
- Sodium: 435mg
- Fat: 29g
- Saturated Fat: 9g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 46g
- Cholesterol: 150mg
Find it online: https://justsosavory.com/coq-au-vin-classic-recipe/
