Classic Coq Au Vin Recipe

Name: Classic Coq Au Vin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (750 ml) bottle beaujolais wine; 1 large onion, thinly sliced; 1 large carrot, thinly sliced; 5 sprigs parsley; 4 sprigs thyme; 1 bay leaf; 5 lbs broiler-fryer chickens, cut up; 7 slices bacon; 2 tablespoons butter; 2 garlic cloves, finely chopped; 2 tablespoons flour; 20 white pearl onions, blanched in boiling water 2 minutes and peeled; 1 lb small whole mushroom; 8 slices baguette, 3/4 in thick toasted; chopped fresh parsley

Servings: persons

1 (750 ml) bottle beaujolais wine
1 large onion, thinly sliced
1 large carrot, thinly sliced
5 sprigs parsley
4 sprigs thyme
1 bay leaf
5 lbs broiler-fryer chickens, cut up
7 slices bacon
2 tablespoons butter
2 garlic cloves, finely chopped
2 tablespoons flour
20 white pearl onions, blanched in boiling water 2 minutes and peeled
1 lb small whole mushroom
8 slices baguette, 3/4 in thick toasted
chopped fresh parsley

1
In a large bowl, combine the first 5 ingredients and refrigerate covered overnight.
2
Transfer chicken to a plate.
3
Strain and reserve the wine and veggies in separate containers.
4
In a large heavy pot over medium heat, cook bacon until crisp.
5
Transfer bacon to a paper towel to drain, then crumble.
6
Reserve 2 tablespoons of drippings in a small bowl.
7
Discard remaining drippings.
8
In the same pot,combine 1 tablespoon butter with 1 tablespoon drippings over medium high heat.
9
Add chicken in batches and brown on all sides,about 8 minutes per batch.
10
Transfer chicken to a large bowl.
11
In the same pot, add the reserved veggies and herbs, brown well, about 8 minutes.
12
Mix in the garlic and the flour.
13
Cook, stirring about 2 minutes.
14
Whisk in the wine and return the chicken to the pot.
15
Cover and simmer about 45 minutes, or until chicken is cooked through.
16
Meanwhile, in a large heavy skillet over medium heat, saute the onions until brown, about 10 minutes.
17
Add the mushrooms and saute until golden, about 10 more minutes.
18
Transfer chicken to a bowl.
19
Strain cooking liquid and return to the pot.
20
Boil until reduced to saucy consistency, about 8 minutes.
21
Season.
22
Add chicken, onions, mushrooms and bacon to the sauce.
23
Stir to serving temperature.
24
Serve topped with toast and sprinkled with parsley.

1624

kcal

Calories

Fat

Carbs

208

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (750 ml) bottle beaujolais wine, 1 large onion, thinly sliced, 1 large carrot, thinly sliced, 5 sprigs parsley, and more.

Yes, Classic Coq Au Vin falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Classic Coq Au Vin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions