Coq au Vin Recipe

Name: Coq au Vin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken, cut into 8 pieces; 2 tbsp all purpose flour; Salt and freshly ground black pepper; 4 tbsp butter; 4 oz (115g) pancetta, diced; 1 carrot, diced; 1 celery stalk, chopped; 2 garlic cloves, minced; One 750ml bottle Pinot Noir; 1/4 cup brandy or Cognac; 4 sprigs thyme; 1 bay leaf; 1 tbsp olive oil; 1lb (450g) white boiling onions, peeled; 1 tsp brown sugar; 1 tsp red wine vinegar; 8 oz (225g) small white mushrooms; Large flameproof casserole

Servings: persons

1 chicken, cut into 8 pieces
2 tbsp all purpose flour
Salt and freshly ground black pepper
4 tbsp butter
4 oz (115g) pancetta, diced
1 carrot, diced
1 celery stalk, chopped
2 garlic cloves, minced
One 750ml bottle Pinot Noir
1/4 cup brandy or Cognac
4 sprigs thyme
1 bay leaf
1 tbsp olive oil
1lb (450g) white boiling onions, peeled
1 tsp brown sugar
1 tsp red wine vinegar
8 oz (225g) small white mushrooms
Large flameproof casserole

1
Sprinkle the chicken with 1 tbsp of the flour and season with salt and pepper.
2
Melt 2 tbsp of the butter in a large flameproof casserole over medium heat.
3
In batches, add the chicken and cook about 6 minutes, turning, until golden brown on all sides.
4
Transfer to a plate.
5
Add the pancetta, carrot, celery, and garlic and cook about 5 minutes, until softened.
6
Sprinkle in the remaining flour, stir well, and cook for 1 minute.
7
Add the wine and brandy and bring to a boil, stirring up the browned bits in the pan.
8
Return the chicken to the pan and add the thyme and bay leaf.
9
Cover, reduce the heat to medium-low, and simmer about 30 minutes.
10
Meanwhile, melt the remaining butter with the oil in a frying pan over medium heat.
11
Add the onions and cook about 6 minutes, until lightly browned.
12
Stir in the sugar, vinegar, and 1 tbsp water.
13
Add the onions and mushrooms to the chicken.
14
Cook until the chicken is cooked through, about another 15 minutes.
15
Transfer the chicken and vegetables to a deep platter and keep warm.
16
Discard the thyme and bay leaf.
17
Skim off the fat from the surface of the sauce.
18
Bring to a boil over high heat and cook for about 5 minutes, until the sauce thickens.
19
Season with salt and pepper.
20
Pour over the chicken and serve hot.

359

kcal

Calories

Fat

Carbs

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 18 ingredients. The key ingredients include: 1 chicken, cut into 8 pieces, 2 tbsp all purpose flour, Salt and freshly ground black pepper, 4 tbsp butter, 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.

That's it — enjoy your meal!

Coq au Vin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions