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Vin-ter’s Delight: Rustic Red Wine Braised Chicken

Coq au Vin

About the Dish:

Coq au Vin is a classic French dish consisting of chicken braised with red wine, mushrooms, and onions. This flavorful dish originated in the Burgundy region of France and has become popular worldwide. The slow cooking process allows the chicken to become tender and infused with the rich flavors of the red wine and vegetables.

Nutrition Information:

Nutrient Amount
Total Fat 15g
Saturated Fat 4g
Cholesterol 120mg
Sodium 500mg
Total Carbohydrates 10g
Dietary Fiber 2g
Sugars 4g
Protein 30g


Ingredient Quantity
Chicken pieces 1.5 kg
Red wine 750 ml
Onions 2
Mushrooms 200g
Bacon 150g
Flour 3 tbsp
Garlic cloves 4
Thyme 2 sprigs
Bay leaves 2
Butter 2 tbsp
Olive oil 2 tbsp
Salt To taste
Black pepper To taste

Cooking Instructions:

  • Step 1: Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the bacon and cook until crispy. Remove the bacon and set aside.
  • Step 2: Season the chicken pieces with salt and black pepper. Add them to the pot and cook until browned on all sides. Remove the chicken and set aside.
  • Step 3: In the same pot, add the onions and garlic cloves. Cook until the onions are translucent and fragrant. Stir in the flour and cook for another minute.
  • Step 4: Return the bacon and chicken to the pot. Pour in the red wine, making sure the chicken is mostly submerged. Add the thyme sprigs and bay leaves. Bring to a simmer, then cover and cook for about 1 hour and 30 minutes, or until the chicken is tender.
  • Step 5: While the chicken is cooking, sauté the mushrooms in a separate pan until golden brown. Set aside.
  • Step 6: Once the chicken is done, remove it from the pot and keep warm. Strain the cooking liquid, discarding the onions, garlic, thyme, and bay leaves. Return the liquid to the pot and simmer until it thickens slightly.
  • Step 7: Add the sautéed mushrooms to the pot and cook for another 5 minutes. Taste and adjust the seasoning, if necessary.
  • Step 8: Serve the Coq au Vin hot with a side of crusty bread or mashed potatoes.

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