Coq Au Vin

Coq Au Vin

Coq Au Vin

Chef Paul Bocuse's coq au vin: a delicious classic French chicken recipe with the full-bodied flavour of red wine. Make it simple with his recipe!

April 4, 2012


serves for


total time

1 HR 0 MIN


As needed
125 ml
500 ml
1, large
To taste
To taste
To taste
To taste (cloves unpeeled)
10 - 12 grains, crushed
To taste


  • Cut the chicken into pieces and let it marinate with wine and the herbs for 24 hours. 
  • Drain and dry the chicken, then let it brown in a large stew pot.
  • Once golden, add the cognac and let it flame.
  • Then add a bit of all purpouse flour, and turn off the heat.
  • After having sautéed the vegetables in a bit of butter or lard, put everything into the stew pot and add wine.
  • When warmed through, lower the flame and cook for 30-40 minutes, half-covered, turning the pieces over every so often.

Chef's advice:  the best wine to use is Fleurie, but any good quality, robust red wine will do. For a fuller taste, it is best to use a organic chicken.