How To Easily Make Coq Au Vin In Only Fifteen Steps

Coq au vin (for eight servings) :

Preparation : 30 minutes

Cooking : 150 minutes


    • A 3kg rooster cut into pieces
    • 1 bottle of full-bodied red wine (Bordeaux for instance)
    • 250g bacon
    • 250g button mushrooms
    • 1 onion
    • 2 carrots
    • 2 garlic cloves
    • 1 bouquet garni (a bundle of aromatic herbs including at least thyme, bay leaf and parsley)
    • 1 tablespoon peppercorn
    • 50cl veal stock
    • 5cl cognac
    • 3 tablespoons oil
    • 1 tablespoon flour
    • Salt
    • Pepper

Coq au Vin2



    • The day before, leave the rooster to marinate : put it in a large salad bowl.
    • Chop the onions and slice the carrots then add both into the salad bowl.
    • Pour the wine, add the bouquet garni and the peppercorn.
    • Cover and leave the whole to marinate overnight in the fridge.
    • The next day, drain both rooster pieces and vegetables and mop up some of the fat with absorbent paper.
    • Strain the marinade and keep it on one side.
    • Heat the oil in a casserole dish and cook the rooster pieces. Let them brown on all sides.
    • Once done, switch them for the vegetables and cook them over a low-heat for 5 minutes.
    • Sprinkle with flour and stir continuously to coat the vegetables.
    • Put the rooster pieces back in the casserole dish and add the crushed garlic cloves.
    • Heat the cognac, pour it and flambé.
    • Baste the whole dish with the marinade wine, add the veal stock, salt and pepper.
    • Bring to a boil, then cover and cook over a low heat for 2h30.
    • Chop the button mushrooms finely and brown them in a frying pan with the bacon for about 5 to 10 minutes.
    • Add the whole to the casserole dish 15 minutes before serving. Taste and adjust the seasoning, done !


Personal tips

A Bordeaux is highly recommended for this recipe. If you are a big eater, you can serve your coq au vin with roasted potatoes as a side dish. A dry red wine will be perfect with your coq au vin.

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