Burgundian dish whose origin dates back to Gaul, traditionally associated with the need to tenderize old farm roosters by slow cooking in wine, consolidated as a classic of French cuisine in the 20th century.
Mediterranean
Coq au Vin
Traditional French coq au vin: chicken braised in red Burgundy wine, step by step recipe.
- France
- MAIN COURSES
- High protein
- medium
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 480 kcal
- Protein 34 g
- Carbohydrates 10 g
- Fat 28 g
Story behind the dish
Preparation
Coq au Vin is a preparation from France with medium difficulty. Reserve about 115 minutes in total (25 for mise en place and preparation, 90 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 chopped chicken.
- Have ready: 750 ml of red wine (Burgundy).
- Have ready: 150 g of smoked bacon.
- Have ready: 250 g of mushrooms.
- Have ready: 12 French onions.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Marinate the chicken in red wine with bay leaf and thyme for at least 2 hours…
Marinate the chicken in red wine with bay leaf and thyme for at least 2 hours (ideally overnight). Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Drain the chicken (reserve the wine) and brown it in a casserole with…
Drain the chicken (reserve the wine) and brown it in a saucepan with oil until well sealed. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Brown the bacon and onions in the same saucepan
Brown the bacon and onions in the same saucepan, remove and set aside. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Sprinkle the chicken with flour
Sprinkle the chicken with flour, add the bacon and onions again, and pour in the reserved wine. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook, covered, over low heat for 1 hour until the chicken is tender.
Cook, covered, over low heat for 1 hour until the chicken is tender. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the sautéed mushrooms for the last 15 minutes.
Add the sautéed mushrooms for the last 15 minutes, adjust the salt and serve hot. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- A wine of medium-high quality significantly improves the final result.
- Marinating overnight intensifies the flavor of the meat.
Variations
- Coq au vin blanc (with white wine, typical of Alsace)
- Version with flambéed Cognac
Community
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