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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. Make it simple with his recipe!
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 4
- Recipe cuisine French
HOW TO PREPARE COQ AU VIN
Chef Paul Bocuse's coq au vin: a delicious classic French chicken recipe with the full-bodied flavour of red wine.
Coq au vin recipe step-by-step
1. Cut the chicken into pieces and let it marinate with wine and the herbs for 24 hours.
2. Drain and dry the chicken, then let it brown in a large stew pot.
3. Once golden, add the cognac and let it flame.
4. Then add a bit of all purpouse flour, and turn off the heat.
5. After having sautéed the vegetables in a bit of butter or lard, put everything into the stew pot and add wine.
6. 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.