How to make it

  • Step 1: A day in advance, clean and cut the rooster/chicken in 8 pieces or more. Pour half a bottle of red Burgundy wine over.
  • Step 2: Add the small white pearl onions, the quartered peeled carrots and the herbs. Cover and put in the fridge.
  • Step 3: The next day, remove and drain the chicken and vegetables. Put the wine aside for later use.
  • Step 4: Brown the chicken pieces with oil or butter or ½ of both in a skillet. Pour cognac or brandy over the chicken. Ignite the spirit with a match. Be extra careful the heat is off and your face away. Shake the pan for a few seconds. Pour the wine and add salt and pepper
  • Remove the chicken. Using the same skillet, add garlic to the vegetables and heat for a couple of minutes
  • Step 5: Put the chicken and the vegetables in a large sauce pan. Pour the wine and add salt and pepper
  • Step 6: Bring to a boil at moderate heat.
  • Step 7: Cover and cook at low heat for 1 or 2 hours
  • Step 8: Heat bacon, onion and mushrooms in a skillet until brown (10 minutes)
  • Step 9: When the chicken is ready, add bacon, onion and mushrooms in the pan, cook and stir for 2 or 3 minutes. Taste and correct the seasoning,
  • Step 10: Add parsley to the chicken when finish. Prepare rice or potatoes to serve with Coq au vin.

Reviews & Comments 3

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  • missamberlee 11 years ago
    I have some old hens and a rooster or eight heading for a nice coq au vin dinner.
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  • darbar 11 years ago
    Looks great!
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    " It was excellent "
    mystic_river1 ate it and said...
    I am exhausted after chasing that darn bird around the yard!!!!!!! Great recipe and great post. Thank You!
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