Coq au Vin Recipe

Name: Coq au Vin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter; 1 fryer chicken, 3 pounds, quartered; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/4 cup Cognac; 1 bottle dry red wine, as needed; Bouquet garni (1 sprig thyme, 1 bay leaf, 1 sprig parsley, 6 peppercorns, tied in cheese-cloth); 12 small white onions; 3 slices salt pork, cut in 1/2 piece; 12 mushroom caps, quartered; Beurre manie (3 tablespoons flour and 3 tablespoons butter kneaded together)

Servings: persons

6 tablespoons butter
1 fryer chicken, 3 pounds, quartered
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup Cognac
1 bottle dry red wine, as needed
Bouquet garni (1 sprig thyme, 1 bay leaf, 1 sprig parsley, 6 peppercorns, tied in cheese-cloth)
12 small white onions
3 slices salt pork, cut in 1/2 piece
12 mushroom caps, quartered
Beurre manie (3 tablespoons flour and 3 tablespoons butter kneaded together)

1
Melt 3 tablespoons butter in a large, heavy skillet and brown the chicken over medium-high heat, about 5 minutes on each side.
2
Sprinkle with salt and pepper.
3
Drain off the butter, pour the Cognac over the chicken, and flambe.
4
Add enough wine to just cover the chicken, then add the bouquet garni.
5
Cover the pan and simmer for 30 minutes, or until tender.
6
Test the pieces of white meat first, and if done, transfer to a warm platter while the dark meat continues to cook.
7
Remove the bouquet garni.
8
Meanwhile, melt the remaining butter in another skillet and brown the onions and salt pork.
9
Then cover and cook very slowly for about 20 minutes, or until the onions are tender.
10
Add the mushrooms and cook for another 4 minutes.
11
When the chicken has been removed from the pan, degrease the sauce and bring to a boil.
12
Add the beurre manie a bit at a time until the sauce has thickened slightly.
13
Correct the seasoning.
14
Add the onions, salt pork, and mushrooms to the chicken, and pour the sauce over all.

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 6 tablespoons butter, 1 fryer chicken, 3 pounds, quartered, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and more.

Yes, Coq au Vin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coq au Vin

How did you like this recipe?

Frequently Asked Questions