Coq Au Vin
Preparation Difficulty
2 hours ★★★✩✩

Appropriate for 6 servings


  • 440gr chicken legs, without the skin
  • 650gr chicken thighs, without the skin
  • 300gr chicken breasts, without the skin or bone
  • 300gr bacon, thinly sliced, chopped (without any fat)
  • 11 shallots, small and peeled
  • 2 garlic cloves, chopped
  • 1 & 1/2 tablespoons olive oil
  • 3 tablespoons brandy
  • 600ml red wine (Burgundy wine if available)
  • 150ml chicken stock
  • 2 tablespoons tomato purée
  • 3 thyme sprigs, 2 rosemary sprigs, 2 bay leaves bound together
  • Salt and pepper, to season
  • A handful of parsley, chopped

For The Thickener

For The Mushrooms


  1. Pour 1 tablespoon of olive oil into a large saucepan and put it over heat.
  2. Toss lightly the chopped bacon in the saucepan and fry it until it becomes crispy.
  3. Remove the bacon from the saucepan and set it aside, on kitchen paper, to drain the oil.
  4. Put the shallots in the saucepan and let them fry until they are brown all over. Remove them from the saucepan and put them aside along with the bacon.
  5. Pour the rest 1/2 of olive oil into the saucepan and add the chicken pieces (probably half and half if they do not fit all together in the pan). Fry for about 6 to 8 minutes until they become brown all over (try turning them on a regular basis), remove from the pan and put them aside.
  6. Put the heat on medium to high, add the chopped garlic cloves into the pan and fry for just a bit.
  7. Add the brandy while stirring, keep stirring until it evaporates to almost zero.
  8. Add the chicken pieces (thighs and legs) and only some of the red wine while stirring.
  9. Add little by little all the wine, chicken stock and tomato purée while stirring.
  10. Toss the thyme, rosemary and bay leaves that are bound together into the pan, season with the salt and pepper and bacon and shallots that you had set aside.
  11. Lower the heat so that it gently simmers, add the chicken breasts, cover the pan and let it cook for about 50 minutes to 1 hour.
  12. Remove the bound thyme, rosemary and bay leaves from the pan and transfer the chicken pieces, bacon and shallots into a large plate.

For The Mushrooms

  1. A little bit before you serve, heat the olive oil in a frying pan and add the mushrooms.
  2. Fry the mushrooms for a bit, until the color turns into a golden one, remove from the pan and keep them warm.

For The Thickener

  1. Mix all the ingredients together with a spoon until you have a nice thickener.

Now let’s bring them all together

  1. Bring the mixture of the saucepan where you cooked your chicken into a gentle boil.
  2. Add little by little the thickener into the mixture while whisking and simmer for about 2 minutes until you have a nice wine sauce.
  3. Add the mushrooms over the chicken on the large plate, pour the wine sauce all over and garnish with the chopped parsley.

Your Coq Au Vin is ready to serve!!

So, how about a classic for today?? What kind of classic?? Well, the Coq Au Vin recipe I am introducing to you, is a French traditional recipe and one of the oldest ones when it comes to cooking with wine! It actually goes way back in history although it seems to appear registered only in the beginning 20th century.

Coq Au Vin has quite a few variations while the name of it seems to change according to the wine used in the recipe! Coq au Riesling, Coq au Champagne are some recipe versions!

It is a little bit tricky as a recipe, only due to the preparation and cooking that takes quite some time but honestly? It tastes great and it totally worths your effort!

So, how about you give it a try and see if I’m right??

One of the oldest ones when it comes to cooking with wine! Click To Tweet
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Hello, my name is Anastasia and I will be your host for this blog. I am a dedicated fan of Jane Austen’s writing, I love travelling, dinner with friends and I believe that there is nothing better to accompany those precious moments than a glass of perfect wine.