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Coq au Vin Recipe Food and wine pairing tips
COQ AU VIN
 Chicken in Red Wine Sauce
 Recipes from the Burgundy region of France
Beef Bourguignon Coq au Vin Veal Chop Rabbit in Mustard Andouillette Fondue Escargots Escargots-Cassol Gougère
Jambon Persillé Oeufs-Meurette Corniottes Pain d'Epices Tarte au Cassis Tartouillat Flamusse Poires au Cassis Rigodon
  Coq au Vin Recipe  

Ingredients for 6 servings:

  • 4 ounces/125 g bacon,
  • 1 (3 to 4-pound) chicken, cut into 8 pieces,
  • 2 oz/50 g unsalted butter,
  • 1/4 cup all-purpose flour,
  • 1/2 teaspoon salt,
  • 1/4 teaspoon freshly ground black pepper,
  • 20 small pearl onions,
  • 2 cups (1/2 pound) button mushrooms,
  • 1/4 cup cognac or brandy,
  • 1/2 bottle (375 ml) full-bodied dry red wine, such as Burgundy, Pinot Noir or Cotes-du-Rhone,
  • 1 cup rich chicken stock,
  • 2 garlic cloves or 1 teaspoon chopped garlic,
  • Bouquet garni: 1 bay leaf, 2 sprigs fresh thyme (or 1 teaspoon dried thyme), 1 sprig rosemary, 6 sprigs parsley,
  • 4 pinches of freshly grated nutmeg,
  • 2 tablespoons chopped fresh parsley leaves for garnish.
Burgundy specialty cuisine, Coq au Vin recipe

Preparation Steps:

1. Bring a pan of water to a boil, and drop in the pearl onions. Let them boil rapidly for 2-3 minutes, then plunge them into cold water, and peel them. Cut the mushrooms in half or quarter if large, they should match the size. Sliced the bacon into 1/2-inch pieces, and tie together the herbs for the bouquet garni.

2. Melt butter in a large skillet and fry the onions over a high heat, stirring frequently and shaking the pan, until they are golden-brown. Remove onto a plate. Add the remaining butter to the skillet and sauté the mushrooms for 5 minutes. Remove and set aside with the onions. Fry the bacon over medium heat until crisp. Using a slotted spoon, transfer bacon to paper towels to drain. Reserve.

3. Season the chicken with salt and pepper. Spread the flour on a plate and roll the chicken pieces in it, shaking off excess. In the hot bacon fat, brown the chicken in batches in a single layer, turning to brown evenly.

4. Remove pan from heat, pour in cognac, put pan back on the flame and boil, stirring, for 30 secondes to deglaze the pan. Slowly add the wine and broth, stirring constantly and bring to a boil. Add the bouquet garni, garlic, salt, pepper, nutmeg and sugar. Return to a boil for 1 minute.

5. Cover the pot and continue to cook over low heat for 1 hour, stirring from time to time.

6. Add the reserved mushrooms, bacon and onions and cook for 30 minutes longer.

7. Remove the chicken pieces from the pot and arrange on a serving platter. Remove the bouquet garni. If the sauce needs thickening, bring the sauce to a boil. Mix together 1 tablespoon of softened butter and 1 tablespoon of flour and whisk into the sauce. Boil, stirring, for 2 minutes until thickened.

8. Pour over the chicken and serve immediately, accompanied by croutons or serve with egg noodles. Sprinkle with the chopped parsley.

This dish may be prepared 1 or 2 days in advance and then reheated slowly just before serving

 

Wine Pairing Tips: As a general rule, one should try to serve a similar, if not the very same wine which is used in the recipe. Depending on the occasion and the company, one might choose a basic red Bourgogne, or an elegant and fruity Côtes de Beaune, but nothing overly powerful (like a Pommard for example). Some lesser known appellations such as Savigny-lès-Beaunes or Auxey-Duresses offer great value and make for a great pairing with a coq au vin.

 

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