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Authentic Coq au Vin Recipe
Burgundy, France
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Combining a rich dark sauce with flavorful onions, lardons, mushrooms, and tender browned pieces of rooster meat, coq au vin is a great make-ahead meal perfect for entertaining, as it can be simply reheated before serving. This crowd-pleaser also lends itself easily to large parties, as the recipe can be easily doubled or tripled. Coq au vin is even better the day after it is made, as all the ingredients will have had time to steep overnight. According to the traditional recipe, coq au vin is prepared using rooster meat which is gamey and tough when compared to younger chicken meat predominantly sold in stores today. The sauce is made with a whole bottle of red Burgundy wine, which is thickened with rooster's blood near the end of cooking. Mushrooms and onions are typically cooked separately and added either near the end of cooking or once the dish is cooked to avoid overcooking. Regional variations differ in the type of wine used. Even though both dishes often include morels and ... Read more
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Cooking tips
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method
Marinating for 24 hours is crucial if you’re using rooster meat, as it helps to tenderize it, but you can skip this step altogether if you’re using young hens. A flambé with either brandy or cognac is also crucial as it makes the meat stay together and not fall off the bone once cooked. Onions, mushrooms, and lardons are typically cooked separately, with mushrooms and onions added to the meat near ... Read more -
blood
The traditional coq au vin recipe uses rooster’s blood as a thickener for the sauce. To substitute, you can use pig, duck, or goose blood. The blood is always added at the end of cooking and is often stabilized with brandy and vinegar to prevent clotting. -
sauce and seasoning
For a proper coq au vin the sauce must be silky and glossy, which is chiefly the result of rooster use, which is the kind of meat that benefits from long braising, as long cooking helps tenderize it and release all the collagen. However, a rooster these days may be harder to find, but whether you use a rooster or a younger hen, opt for chicken thighs and legs which are more collagen-rich and require ... Read more -
salt
Because lardons are salty, plus because the sauce will reduce during cooking, you should take extra care not to overseason with salt. Some recipes even blanch the lardons or bacon before use to reduce the saltiness and remove any smoky flavor. -
wine
If you ask the French, the wine of choice for coq au vin is always red Burgundy wine, namely Pinot Noir. Other possible substitutes, however, include Beaujolais from the same region or Cabernet Sauvignon. In any case, avoid those labeled as cooking wine, and choose only good drinking red wines. -
storage and serving
Coq au vin is one of those dishes that gets better with time, as it develops more depth of flavor after a few days in the fridge. It is great to make ahead and tastes even better when reheated. Serve it with flat and wide noodles or steamed potatoes.
Recipe variations
Traditional Coq au Vin
PREP 20min
COOK 1h 40min
READY IN 2h
This traditional coq au vin recipe adapted from the Larousse Cuisine website features all the traditional ingredients. The stew can be made in advance and then reheated before serving.
Ingredients
Traditional Coq au Vin
1 rooster (or 1 hen) 2 kg (4.4 lbs), cut-up in pieces
12 small white onions
125g (4.4 oz) lardons
1 tbsp of oil
120g (4 oz) butter
1 tbsp Cognac
1 bottle of red wine
1 bouquet garni
2 cloves of garlic
200g (7 oz) champignons
1 tbsp flour
3 tbsp of chicken or pork blood
salt, to taste
pepper, to taste
FOR SERVING
steamed apples
Preparation
1
Traditional Coq au Vin
Step 1/8
Season the poultry with salt and pepper, peel and dice the onions, then blanch the lardons to remove excess salt.
Step 2/8
Sautée lardons and onions in oil and 60 grams (2 oz) of butter until browned. Drain and remove the onions and lardons, then brown the poultry pieces in the same pan.
Step 3/8
Add the onions and the lardons to the poultry, and stir. Heat a tablespoon of cognac, then pour it into the pot and set on fire to flambé.
Step 4/8
Slowly pour the wine into the pot, then add bouquet garni together with peeled and crushed garlic cloves.
Step 5/8
Bring to a boil over moderate heat, then lower the heat, and simmer for at least an hour, stirring occasionally.
Step 6/8
Clean and slice the mushrooms. Sauté them in 30 grams (1 oz) of butter, then add them to the pot with poultry which has been simmering for an hour. Cook for another 20-25 minutes.
Step 7/8
Ten minutes before serving, gradually add a mixture of flour, the remaining butter, and hot gravy into the pot, then stir for 5 minutes. Lastly, add the blood and cook over low heat for 4-5 minutes until the sauce thickens.
Step 8/8
Serve the dish hot, alongside steamed apples.
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