Skip to main content

Burgundy Bliss: Sophisticated Coq au Vin Delight

Coq au Vin

About the Dish:

Coq au Vin is a classic French dish that consists of chicken cooked in red wine, typically Burgundy, along with bacon, mushrooms, and onions. It is a hearty and delicious dish that is perfect for a cozy dinner at home. This dish has a rich and savory flavor, with the chicken becoming tender and flavorful from being braised in the red wine sauce. The bacon adds a smoky and salty element, while the mushrooms and onions add a depth of flavor to the dish. Coq au Vin is typically served with crusty bread or mashed potatoes to soak up the delicious sauce.

Nutrition Information:

Nutrient Amount
Total Fat 15g
Saturated Fat 4g
Trans Fat 0g
Cholesterol 120mg
Sodium 700mg
Total Carbohydrates 10g
Dietary Fiber 2g
Sugars 3g
Protein 25g


Ingredient Quantity
Chicken (skin-on, bone-in) 1.5kg
Bacon, diced 200g
Onions, sliced 2
Carrots, sliced 2
Mushrooms, sliced 250g
Garlic cloves, minced 4
Red wine (preferably Burgundy) 750ml
Chicken broth 500ml
All-purpose flour 2 tablespoons
Butter 2 tablespoons
Olive oil 2 tablespoons
Thyme 2 sprigs
Parsley, chopped 2 tablespoons
Salt To taste
Black pepper To taste

Cooking Instructions:

  • Step 1: Start by seasoning the chicken with salt and black pepper. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Brown the chicken on both sides until golden brown. Remove the chicken from the pot and set aside.
  • Step 2: In the same pot, add the bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside. Add the onions, carrots, and mushrooms to the pot and cook until they start to soften, about 5 minutes. Add the minced garlic and cook for an additional minute.
  • Step 3: Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to cook off the raw flour taste. Slowly pour in the red wine and chicken broth, stirring to combine. Add the thyme sprigs, bacon, and chicken back to the pot. Bring the mixture to a boil, then reduce the heat to low and cover with a lid.
  • Step 4: Simmer the Coq au Vin for about 1 hour, or until the chicken is cooked through and tender. Remove the lid and continue to cook for an additional 30 minutes, or until the sauce has thickened slightly.
  • Step 5: Remove the thyme sprigs from the pot and discard. Taste the sauce and adjust the seasoning with salt and black pepper as needed. Sprinkle the chopped parsley over the dish before serving.

Leave a Reply