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French · Dinner

Coq au Vin

Non-vegEasy

Diet: Non-veg · High-protein

Coq au Vin is a French dish. Cook the flour briefly before adding wine.

Prep
25 min
Cook
75 min
Total
100 min
Servings
4
Difficulty
Easy
Cuisine
French
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Coq au Vin. The photograph includes side vegetables and a different-looking wine sauce; this recipe uses red wine.
The photograph includes side vegetables and a different-looking wine sauce; this recipe uses red wine. Representative photograph of Coq au Vin. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Base

Braise

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Brown · About 8 min

  1. Fry bacon from 100 g bacon, diced, 900 g chicken thighs, 20 ml olive oil in its oil, remove, then brown chicken 8 minutes.

Braise · About 45 min

  1. Cook onion, carrot and garlic from 200 g onions, sliced, 200 g carrots, sliced, 15 g garlic, crushed, 30 g plain flour, 500 ml red wine, 300 ml chicken stock, 2 bay leaves, 1 tsp thyme 5 minutes. Stir in flour, wine, stock and herbs. Return chicken and bacon; simmer covered 45 minutes until chicken reaches 74°C / 165°F.

    Check: Look for this result: chicken reaches 74°C / 165°F.

Finish · About 8 min

  1. Fry 250 g mushrooms, quartered, 20 g butter in its butter 8 minutes; add to pot. Remove bay leaves.

Tips

  • Cook the flour briefly before adding wine.
  • Judge Coq au Vin by the texture and doneness signs in its steps. Your pan and heat affect how long Coq au Vin takes to cook.

Substitutions

  • In Coq au Vin, replace wine for a different braise with chicken stock.

Storage

  • Get perishable Coq au Vin into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Coq au Vin within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Coq au Vin to 74°C / 165°F, stirring or turning it for even heating. When Coq au Vin is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Coq au Vin includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Coq au Vin becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Coq au Vin one day ahead. For Coq au Vin, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Coq au Vin on the day of serving.

FAQ

What matters most when making Coq au Vin?

Cook the flour briefly before adding wine.

What can I substitute in Coq au Vin?

In Coq au Vin, replace wine for a different braise with chicken stock.

Can I prepare Coq au Vin ahead?

Prepare the measured ingredients for Coq au Vin one day ahead. For Coq au Vin, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Coq au Vin on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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