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Coq au Vin

Coq au Vin

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Coq au Vin is a legendary French classic that represents the ultimate mastery of slow-cooking poultry. This recipe features chicken pieces braised in a rich, dark sauce made with red wine, lardons (bacon), mushrooms, and pearl onions. Traditionally a peasant dish, it has evolved into a sophisticated gourmet masterpiece known for its incredible depth of flavor. Its taste is savory, earthy, and profoundly aromatic, with meat that literally falls off the bone. This dish is the perfect choice for a grand dinner party or a cold winter evening. Best served with crusty artisan bread or buttery mashed potatoes.

Prep Time40 mins
Cook Time1 hr 30 mins
Servings4 People
DifficultyHard
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Ingredients

1kg Chicken, bone-in large pieces
2 cups Red Wine (Pinot Noir or Burgundy)
1 cup Chicken broth
100g Bacon or Pancetta, chopped
1 cup Pearl Onions
1 cup Fresh Mushrooms, halved
2 tbsp Tomato paste
3 Garlic cloves, minced
Fresh Thyme and Bay leaf
2 tbsp Butter
2 tbsp Flour
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Cooking Instructions

Tips & Secrets

  • Using a high-quality dry red wine like Pinot Noir is the secret to achieving the authentic French flavor profile.
  • Searing the chicken in bacon fat initially provides a much deeper and more savory professional base for the sauce.
  • The slow-braising process is crucial; it allows the complex flavors of the wine and herbs to penetrate the meat.
  • Adding the butter-flour paste (Beurre Manié) at the end ensures a silky and glossy restaurant-grade consistency.

Nutritional Information(Per 300g)

Calories

410 kcal

Protein

30g

Fat

22g

Carbs

14g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.