Coq Au Vin - Chicken Braised In Red Wine
A classic French dish featuring chicken marinated and braised in red wine and cognac, served with onions, mushrooms, and bacon.
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- •Chickencut into pieces
- •750 ml Red winefor marinade
- •100 ml Cognacfor marinade and flambé
- •100 g Pancettaor bacon
- •200 g Pearl onionscaramelized
- •200 g Mushroomssliced
- •2 Carrotsfor marinade
- •2 Shallotsfor marinade
- •1 Onionfor marinade
- •Bouquet garnifor marinade and cooking
- •50 g Butterfor cooking
- •50 g Flourfor beurre manié
- •1/2 tbsp Sugarfor caramelizing onions
- •50 ml Waterfor caramelizing onions
- •Saltto taste
- •Black pepperto taste
- 1
Marinate chicken in red wine, cognac, carrots, shallots, onion, and bouquet garni overnight.
12h 0m
- 2
Filter and reduce the stock and marinade separately.
15 min
- 3
Dry the marinated chicken and vegetables with kitchen towels.
10 min
- 4
Preheat oven to 200°C (392°F).
5 min
- 5
Brown chicken pieces in butter and oil in a cast iron pan.
10 min
- 6
Flambé with cognac and add reduced wine and stock.
5 min
- 7
Add bouquet garni, cover, and cook in the oven for 30 minutes.
30 min
- 8
Caramelize pearl onions with butter, sugar, and water.
10 min
- 9
Fry pancetta and mushrooms until golden.
10 min
- 10
Combine chicken, sauce, and garnish before serving.
5 min
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