Recipe

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

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

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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