Coq au Vin

I have made this classic French chicken stew twice so far using 2 different recipes..the first one I tried was that of Alton Brown’s, and then a recipe from a college batchmate who I “met” again in facebook  (Hi Minette!).

Coq au Vin is very yummy but this is clearly not an everyday dish, at least not  for me as  it involves a lot of steps, lots of ingredients.. (that pearl onion is quite tricky to find here, I used shallots instead in both recipes).

I’m planning on making this again on a special occasion, my birthday perhaps or on Holidays and I’m going to splurge (just a little) on a bottle of red wine that I think this dish deserves (I just used a Burgundy from a supermarket, you know, the kind that Fraser Crane would throw in the garbage bin ^-^ lol ).

left-over coq au vin, reheated ;)…this is an awesome dish, really worth trying  and if you decide to try it too,   please use a bottle of really good red wine..I know I will next time! 🙂

Coq au Vin
A Classic French dish that takes time to make but totally worth the effort!
Recipe type: Main, Chicken, French
Serves: 6-8
  • Olive Oil
  • 4 carrots ( peeled and diced ... divide)
  • 4 small ribs celery, chopped
  • 2 handfuls baby portabella mushrooms
  • 1 onion, chopped
  • 4 cloves garlic, crushed
  • 3 stems rosemary
  • 8 sprigs of thyme
  • 2 bay leaves
  • Salt
  • 6 whole peppercorns
  • 1 bottle dry red wine (any kind but I used Cabernet Sauvignon)
  • 1 sack of fresh pearl onions
  • 12 small-cut pieces of bone-in, skin-on chicken
  • 6 slices of bacon, diced
  • Ground pepper
  • 2 cups chicken broth
  • 3 tablespoons butter
  • 2 tablespoons flour
  1. Heat pot then add olive oil.
  2. Add carrots, celery, onion and garlic. Tie thyme and rosemary together and drop into pot with bay leaves.
  3. Season with salt and add peppercorns into pot. Cover and cook veggies until tender-crisp. Turn off heat and let cool.
  4. In a different pot, bring water to a boil, add pearl onions and boil 3 minutes. Drain and cool onions in an ice water bath. Trim at root end and squish the onions away from their skins. Place in fridge.
  5. Add wine and chicken to the pot with the cooled veggies then place pot in fridge and chill overnight.
  6. Remove chicken from wine and pat dry. Strain the wine and reserve it, throw marinated vegetables and herbs. Rinse and dry pot, heat on stove and add olive oil and the bacon. Brown and crisp then remove and reserve.
  7. Season the chicken with salt and pepper, brown in batches until deep golden.
  8. Throw some of the excess fat ...add reserved wine to pot and scrape up any drippings. Add stock and set chicken and bacon back into pot.
  9. Add the chopped carrots and pearl onions. Bring to a boil then reduce heat and cook at a low boil for 20-25 minutes.
  10. Remove chicken, onions and carrots, raise heat and thicken the reddish-brown liquid until it becomes a thin, shiny gravy. Skim the impurities.
  11. In a small skillet, melt butter and whisk in flour (bechamel). Then whisk becahmel into the wine sauce and let thicken.
  12. Serve chicken, carrots and onions topped with plenty of sauce.
  13. Enjoy!


Thanks for dropping by..have a nice day!! 🙂

9 Responses to "Coq au Vin"

  1. Matt Kay   October 2, 2010 at 11:27 am

    It’s funny that most dishes will use white wine with chicken. This dish has been around for ages so it’s clear that red wine works. Using it in a stew allows the wine to infuse the chicken with that intense color and flavor.

    Great recipe to you and to Minette! Thanks for sharing!
    Matt Kay

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  3. Brad Bradley   September 13, 2010 at 6:57 pm

    Yum, I was just wondering how to make this recipe as I had Coq Au Vin over the weekend at a local French place. Thanks!

  4. pigpigscorner   September 7, 2010 at 5:46 am

    Looks so delicious and comforting! You can always make a huge batch, freeze and defrost whenever you want to eat it =P

  5. chef_d   September 5, 2010 at 7:03 pm

    Yummy, coq au vin is one of my favorite chicken dishes!

  6. fimère   September 5, 2010 at 4:05 pm

    un plat rempli de bonne saveurs et très riche, il me donne envie de repasser à table
    bonne soirée

  7. Sophie   September 5, 2010 at 6:58 am

    Waw!! Your coq au vine dish looks quite fabulous!

    I love this tasty French dish!!!

    MMMMMMMMMMMMMMMMMMMM,…I am loving it !!

  8. Bridgett   September 4, 2010 at 11:44 am

    Olive, this is such a decadent dish! Ha ha, you have to love Frasier Crane but at least he knew his good wines 😉 I will take your advice and use the best I can when I make my own.

  9. MaryMoh   September 4, 2010 at 9:10 am

    Wow..that’s a lot of wine there…..must be very delicious…mmm. I would love all the sauce scooped over my rice 😀


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