Guy's Coq Au Vin Recipe

Name: Guy's Coq Au Vin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 bottles French red wine, divided; 1 capon or chicken (4 pounds), cut into serving pieces; 6 tablespoons butter, divided; 6 strips bacon, chopped into 1-inch pieces; 1 large yellow onion, chopped; 3 sprigs fresh thyme; 3 bay leaves; 3 carrots, chopped into 1-inch pieces; 2 cloves garlic, chopped; 3 medium red potatoes, peeled and cut into 1-inch pieces; 1 (8-ounce) package white mushroom, sliced; 3 tablespoons all-purpose flour

Servings: persons

1 1/2 bottles French red wine, divided
1 capon or chicken (4 pounds), cut into serving pieces
6 tablespoons butter, divided
6 strips bacon, chopped into 1-inch pieces
1 large yellow onion, chopped
3 sprigs fresh thyme
3 bay leaves
3 carrots, chopped into 1-inch pieces
2 cloves garlic, chopped
3 medium red potatoes, peeled and cut into 1-inch pieces
1 (8-ounce) package white mushroom, sliced
3 tablespoons all-purpose flour

1
In a large container, pour in 1 bottle of wine and add the capon.
2
Refrigerate, covered, for 24 hours.
3
Heat 3 tablespoons butter in a large skillet over medium-high heat.
4
Remove the capon from the marinade, and reserve the marinade.
5
Add the capon parts to the skillet and sear on all sides, about 5 minutes per side.
6
About halfway through the searing process add the chopped bacon.
7
Put the capon marinade in a large Dutch oven over medium heat.
8
Stir in the onion, thyme, bay leaves, carrots and garlic.
9
Add the seared capon and bacon and pour in the remaining half bottle of wine to cover the capon.
10
Partially cover the pot with a lid and let simmer for 45 minutes.
11
Add the chopped mushrooms and potatoes to the Dutch oven and let simmer for another 10 minutes.
12
Add the roux, stir to combine and let simmer for another 10 minutes.
13
Transfer to a large serving bowl and serve.
14
For Roux:
15
In a small pot, melt the remaining 3 tablespoons of butter over medium heat.
16
Add the flour and cook until thick and light brown in color.
17
Whisk in about 1 cup of the simmering wine and stir until incorporated.
18
A viewer, who may not be a professional cook, provided this recipe.
19
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

575

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.
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 12 ingredients. The key ingredients include: 1 1/2 bottles French red wine, divided, 1 capon or chicken (4 pounds), cut into serving pieces, 6 tablespoons butter, divided, 6 strips bacon, chopped into 1-inch pieces, and more.

Yes, Guy's 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!

Guy's Coq Au Vin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions