Main course

Coq Au Vin


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Coq Au Vin
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Chef Paul Bocuse's coq au vin: a delicious classic French chicken recipe with the full-bodied flavour of red wine

Info box
  • Preparation time
  • Cooking time
  • Recipe category Main course
  • Recipe yield 4
  • Recipe cuisine French

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.

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