Main ingredients
Search locations or food
OR
Already have an account? Log in
OR
Authentic Coq au Vin Recipe
Burgundy, France
JUMP TO RECIPE
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
Pair with
Serve With
Cooking tips
-
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
Coq au Vin de Chanturgue
PREP 30min
COOK 3h
RESTING 24h
READY IN 1d 3h
This recipe adapted from the Consulate General of France in Boston is for coq au vin de Chanturgue, which is a type of coq au vin prepared with Chanturgue wine that is produced only in the region of Auvergne.
Ingredients
Coq au Vin de Chanturgue
1 rooster or chicken (4 to 4.5 lbs/2 kg)
8 cups (1.9 L) Chanturgue wine
1 onion
2 carrots
4 cloves garlic
1 bouquet garni
3 tbsp of good olive oil
salt and peppercorns
FOR THE GARNITURE
7 oz (200g) good bacon or pancetta
9 oz (250g) champignon mushrooms
1 bunch of parsley
1 oz (30g) butter
Preparation
1
Coq au Vin de Chanturgue
Step 1/8
Cut the chicken into pieces, then place it in a large pot. Slice the onions, and cut the carrots into 1-inch/2.5cm slices.
Step 2/8
Add the onions, carrots, bouquet garni, and peppercorns to the pot, then pour in the wine and cover the pot with a lid. Refrigerate the pot for a minimum of 24 hours.
Step 3/8
The following day, drip-dry the chicken meat; strain the marinade and reserve the vegetables.
Step 4/8
Evenly brown the chicken pieces in a large frying pan. Do it in batches, 5 minutes per batch. As each batch is done, transfer it to a plate. Once you're done with browning, sautée the vegetables you've reserved.
Step 5/8
Now, combine the chicken pieces, the vegetables, and the ground garlic in a large Dutch oven, then pour in the previously heated marinade.
Step 6/8
For the garniture, slice the small onions and the mushrooms, then brown them slowly, for about 10 minutes, in a large frying pan with bacon or pancetta.
Step 7/8
Once the two hours of simmering are done, add the garniture to the Dutch oven.
Step 8/8
Season to taste and garnish with minced parsley.
Other Variations
Other authentic recipes
Rating And Comments
Rate It
Wanna try?
Add To List