Coq au Vin – A French classic dish

  • 1 hr 45 mins total
  • 15 mins prep
  • 1 hr 30 mins cook
  • serves 2 

IntroductionSkip To The Recipe

Coq au vin. Yesterday morning my wonderful husband had a craving: Coq au vin. Last time I made it was, I almost hate to admitted, 30 years ago.

I do not know why it took me so long to make it, but as of last night I definitely will not wait another 30 years to make it again. Hey!! Thirty years from now I may not remember what Coq au Vin is, let alone know how to make one.

Yes it takes longer than the usual nightly meal, however you will have dinner and left overs…

A tender chicken that has been cooking in red wine thus infusing of wine. Tender mushrooms and pearl onions.

A must, mashed potatoes on the side.

To all have a great week end.

Giangi's Kitchen Signature


Nutrition Facts
Coq au Vin - A French classic dish
Amount Per Serving
Calories 3163 Calories from Fat 1944
% Daily Value*
Total Fat 216g 332%
Saturated Fat 78g 390%
Cholesterol 844mg 281%
Sodium 1097mg 46%
Potassium 3078mg 88%
Total Carbohydrates 41g 14%
Dietary Fiber 8g 32%
Sugars 12g
Protein 185g 370%
Vitamin A 65.1%
Vitamin C 41.8%
Calcium 33.6%
Iron 98.2%
* Percent Daily Values are based on a 2000 calorie diet.
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Coq au Vin - A French classic dish

  • 1 hr 45 mins total
  • 15 mins prep
  • 1 hr 30 mins cook
  • serves 2 


Original recipe yields 2 servings

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  • 1 4 to 5 pounds cut into pieces chicken
  • 12 small pearl onions
  • 4 1/2 ounces cut into strips bacon
  • 1/4 cup unsalted butter
  • 1 tablespoon olive oil
  • 1 tablespoon Cognac
  • 1 bottle Beaujolais or Bordeaux red wine
  • 1 bouquet garni
  • 2 crushed garlic cloves
  • 7 ounces mushrooms
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup unsalted butter
  • 1 tablespoon unbleached all purpose flour


  1. Season the chicken pieces well. Peel the pearl onions. In a small pan boil some water and add the bacon. Blanch for 3 to 4 minutes and drain.

  2. In a casserole melt the ¼ cup butter and 1 tablespoon oil. Add the bacon and the onions and fry until golden. Remove and drain thoroughly. Brown the pieces of chicken in the fat in the casserole, turning them over several times.

  3. Return the bacon and onions to the casserole. Heat 1 tablespoon Cognac, pour into the casserole and ignite. Pour the whole (750ml) of red wine, 1 bouquet Garni and 2 crushed garlic gloves. Bring slowly to the boil, cover and simmer for 1 hour.

  4. Thinly slice the mushrooms. Fry them in the 2 tablespoons butter and add to the casserole. Continue cooking for another 20-25 minutes.

  5. A few minutes before serving, cream the ¼ cup butter with the flour. Gradually stir in a little cooking liquid from the casserole, and then pour this mixture slowly into the casserole. Cook stirring for 5 minutes

  6. Served with steamed potatoes or fresh pasta.


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