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Coq au vin
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A hearty French stew of chicken braised in red wine with mushrooms and crisp bacon.
3H 10 Mins
1 6–8-pound (2-4 kg) rooster or capon, cut into 8-10 bone-in pieces
Salt and pepper, to season
All-purpose flour, for dusting
Olive oil, for searing
8 ounces (227 g) slab bacon, cut into lardons
1 pound button (small) cremini or white mushrooms, whole
1 pound (454 g) pearl onions, blanched and peeled
2 cloves garlic, crushed
1/2 cup (120 ml) brandy
3 1/2 cups (830 ml) burgundy
3 1/2 cups (830 ml) chicken stock
1/2 cup (120 ml) prepared veal demiglace
2 bay leaves
Several sprigs fresh thyme, tied into bundle
Parsley, to garnish
Preheat the oven to 300° F (150° C).
Preheat a large (seven-quart/seven L) Dutch oven or rondeau over medium-high heat.
Pat the rooster/capon pieces dry. Season the poultry pieces, then dust lightly with flour.
Heat olive oil in a Dutch oven over medium-high heat. Working in batches, sear the poultry until evenly browned on all sides.
Set the pieces aside and drain the excess oil from the pan.
Reduce the heat to medium and add the lardons. Cook three to four minutes until the bacon is browned.
Add the mushrooms and pearl onions and cook until the mushrooms just release their juices, four to five minutes.
Add the garlic and cook for two minutes, until soft.
Stir in the brandy and reduce completely.
Stir in the wine, bring the mixture to a boil, and cook for four to five minutes.
Add the stock and demi-glace, continue to stir over the heat until simmering.
Return the meat to the pot.
Add the bay leaves and thyme.
Bring the mixture to a boil, then cover, transfer to the oven, and bake for two hours, until the meat is completely tender but still on the bone.
When ready, locate and discard the bay leaves and thyme.
Transfer the meat to a serving dish and pour over the sauce along with the braised veggies, garnish with parsley. Serve and
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