This dish is a French Classic with an international reputation. A wonderful recipe that is easy to make and follow that will give you a tasty traditional meal for your family or guests. This dish is really a succulent stew and originally was created to provide a delicious recipe to use old male birds that were tough and chewy. But, today we can simple cook cheap chicken with excellent culinary results!
What Is Coq Au Vin?
A classic French dish of chicken braised in red wine.
Of course, a white wine can also be used, then you will have Coq Au Vin Blanc, as they do in Alsace, where they like to use the local Riesling.
If wine is not a good choice for you or your guests a broth can work well too. Especially chicken broth, but vegetable broth will add a nice flavor as well.
Alternatives
Substitutions For Red Wine (Always replace the liquid amount with something.)
- alcohol-free red wine
- red wine vinegar (½ vinegar and ½ water)
- grape juice
- cranberry juice
- pomegranate juice
- cherry juice
- beef broth
- chicken broth
- water
Substitutions For Brandy (Always replace the liquid amount with something.)
- white grape juice
- apple juice
- diluted peach, pear or apricot syrups
- apple cider
- apple cider vinegar
- water
How To Test The Substitution Of Your Choice First
Take a small amount of the sauce out into a bowl and add a little juice to test the taste before mixing the liquid of your choice into the entire dish just in case it is not to your liking.
Variations For The Meat
Originally this dish was made from an old rooster, or cock bird, marinated and then braised until succulent and tender.
These days you can use:
- Any chicken you prefer, and if you buy the whole bird and cut it into portions this is much cheaper than buying portions (although portions will do just fine).
- A boiler bird will work well too by marinating it first
Traditionally, a cock bird was one of the preferred poultry for Christmas years ago, but it is not so popular these days.
Whichever chicken you choose, it will be a very good dish!
Why Flame The Brandy?
In this recipe, you flame the Brandy in the middle of the cooking process.
This may seem odd as it is often done at the table for elegance.
But there are other reasons for enhancing the dish.
When the liquor or liqueur is flamed it burns off much of the strong taste of alcohol in the food but leaves the understated delicious flavor of the spirit.
Also, this method introduces exquisite caramelization to enhance the taste of the stew.
What To Serve As Side Dishes?
- Potatoes cut into wedges, then roasted or fried with herbs, salt, and pepper or make Fondant Potatoes.
- Served on top of creamy Garlic Mashed Potatoes.
- My favorite is Buttery Green Beans.
- Many recipes for this dish include carrots, but I prefer them on the side roasted with a little maple syrup or made in the pan as in Glazed Carrots Vichy Style.
- Thick egg noodles.
- Crusty French bread like homemade Baguettes.
Great Poultry Dishes To Cook
📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Sumptuous Coq Au Vin Recipe
Ingredients
- 3 lb chicken or chicken portions preferably free range
- 2 slices pork or bacon
- ½ lb small onions
- ½ lb mushrooms
- Salt and pepper to taste
- ½ bottle red wine
- 2 cloves garlic
- 1 oz butter
- 1 tablespoon olive oil
- 4 tablespoon brandy
- 1 tablespoon flour
- Bouquet garni consisting of 1 sprig of thyme; 2 bay leaves; 3 sprigs of parsley
- parsley for garnish
Instructions
- Prepare a whole chicken by cutting it into 6-8 pieces.
- Cut pork or bacon into small chunks and fry in half the butter and ½ a tablespoon olive oil.
- Remove the pork or bacon and place in an oven-proof pan, then sauté the whole onions in the pan with the fat.
- When the outside of the onions has browned up a little place them into the ovenproof dish with the pork or bacon.
- Season the chicken pieces with salt and pepper, then fry in the fat until brown.
- Remove the chicken from the pan and place it in the casserole dish. If not all your chicken fits in the pan do a second batch now.
- When all the meat is in the casserole pour the brandy over the chicken and set it alight, allowing the flames to burn out.
- Add the red wine and the bouquet garni to the dish, and put the lid on the casserole dish.
- Cook for about 45 minutes, basting occasionally.
- Meanwhile, melt ½ oz butter and ½ tablespoon olive oil in a heavy-based pan and sauté the mushrooms for about 5 minutes.
- Add the mushrooms to the chicken, after 45 minutes of cooking time.
- Cook for a further 15 minutes.
- Make a roux by mixing the flour with ½ ounce softened butter with your fingers and stir carefully into the meat juices.
- Add the crushed garlic.
- Season to taste with salt and pepper.
- Cook for a further 10 minutes.
- Sprinkle with chopped parsley.
- Serve with sautéed potatoes or a creamy garlic mash and your favorite vegetables such as French green beans. You could also serve it with pasta, which is equally good. More suggestions in the notes below.
Notes
- Potatoes cut into wedges, then roasted or fried with herbs, salt, and pepper or make Fondant Potatoes.
- Served on top of creamy Garlic Mashed Potatoes.
- My favorite is Buttery Green Beans.
- Many recipes for this dish include carrots, but I prefer them on the side roasted with a little maple syrup or made in the pan as in Glazed Carrots Vichy Style.
- Thick egg noodles.
- Crusty French bread like homemade Baguettes.
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.