TABELIAAUTHENTIC RECIPE
Coq au Vin
Coq au vin, meaning “rooster steeped in wine,” is Burgundy’s chicken braised in red wine. Originally it softened a tough old rooster through long braising, but bone-in chicken thighs are now standard because roosters are hard to obtain. Chicken marinated overnight is braised and finished with beurre manié, a paste of butter and flour, to thicken the sauce. Brandy is always boiled to remove alcohol, never ignited, making this version suitable for safe home preparation.
AUTHENTICITY SCORE
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Ingredients (4 servings)
- Bone-in chicken thighsAbout 250 g per 1 thigh; pat the surface dry. Originally made with rooster, but bone-in chicken thighs are standard here because rooster is hard to obtain4 pieces
- Red Burgundy wine (Pinot Noir)For both marinade and braising500 ml
- Smoked pork lardonsBatons with a 1 cm square cross-section; available at imported-food shops and online120 g
- Cognac (or Marc de Bourgogne)After pouring into the pot, always boil to remove the smell of alcohol; do not ignite60 ml
- CarrotsPeel and cut into irregular chunks2 pieces
- OnionPeel and cut into wedges1 piece
- GarlicFinely chop3 cloves
- ThymeFor the bouquet garni3 sprigs
- Bay leavesFor the bouquet garni2 pieces
- ParsleyUse 3 stems for the bouquet garni; finely chop the leaves and scatter on to finish1 bunch
- White mushroomsTrim stem ends and halve if large250 g
- Pearl onionsPeel200 g
- Unsalted butter20 g for searing chicken, 20 g for beurre manié and 10 g for sautéing pearl onions and mushrooms50 g
- Cake flourFor beurre manié, kneaded with butter to thicken the sauce20 g
- Salt1 tsp
- Black pepper0.5 tsp
Method
Marinate the chicken and vegetables
- 1 Pat 4 bone-in chicken thighs dry with kitchen paper.
- 2 Peel 2 carrots and cut into irregular chunks.
- 3 Peel 1 onion and cut into wedges.
- 4 Finely chop 3 garlic cloves.
- 5 Trim the stem ends from 250 g mushrooms and halve large ones.
- 6 Tie 3 thyme sprigs, 2 bay leaves and 3 parsley stems together with kitchen string to make a bouquet garni (a bundle of herbs).
- 7 Put the chicken thighs, carrots and onion in a storage container and pour in 500 ml red wine, submerging them well.
Marinate overnight to absorb the flavors
- 1 Cover with plastic wrap and refrigerate overnight (12 hours).
Ready when
It is marinated when the wine has soaked into the chicken and the skin has turned reddish purple.
Separate the marinade and solids
- 1 Set a colander over a bowl and separate the marinade from the solids.
- 2 Reserve the marinade.
- 3 Separate the chicken, carrots and onion, and pat the chicken dry with kitchen paper.
Brown the lardons and chicken
- 1 Fry 120 g lardons (pork belly batons) in a heavy pot over medium heat; remove once the fat is translucent and lightly colored.
- 2 Add 20 g butter to the same pot, arrange the chicken skin-side down and sear without moving.
- 3 When the skin is deep golden brown, turn over, cook the other side for 2–3 minutes and remove.
Deglaze with Cognac and prepare the braise
- 1 Turn off the heat, pour 60 ml Cognac into the pot and scrape the flavorful browned base with a wooden spoon.
- 2 Return to medium heat and boil for 2–3 minutes to drive off the sharp alcohol smell.
- 3 Add the marinated carrots and onion, sauté for 3 minutes and return the chicken and lardons.
- 4 Pour in the reserved marinade and boil over medium heat for 3–4 minutes to remove the alcohol smell.
- 5 Add the bouquet garni, garlic, 1 tsp salt and 1/2 tsp black pepper.
Gently braise the chicken
- 1 Cover with the lid slightly ajar and simmer over low heat for 48 minutes, keeping the surface gently bubbling.
- 2 Skim off fat as it rises during cooking.
Ready when
Proceed when a bamboo skewer enters easily and the meat beside the bone is tender enough to fall apart.
Cook the pearl onions and mushrooms
- 1 Meanwhile(While the chicken braises) cook the pearl onions and mushrooms.
- 2 Melt 10 g butter in a frying pan over low heat, add the pearl onions, cover and gently steam-braise for 8 minutes without browning.
- 3 Add the mushrooms, uncover and sauté over medium heat for 4 minutes; turn off the heat once lightly colored.
Caution
Melt 10 g butter in a frying pan over low heat, add the pearl onions, cover and gently steam-braise for 8 minutes without browning.
Add the mushrooms, uncover and sauté over medium heat for 4 minutes; turn off the heat once lightly colored.
Thicken with beurre manié
- 1 Remove the chicken, pearl onions and mushrooms and discard the bouquet garni.
- 2 Knead 20 g butter with 20 g cake flour to make beurre manié, a butter-and-flour thickening paste.
- 3 Boil the cooking liquid over medium heat and gradually stir in the beurre manié to dissolve it. When thickened enough to leave a thin film on the back of a wooden spoon, return the chicken, pearl onions and mushrooms.
- 4 Warm over low heat, adjust with salt and black pepper and scatter with finely chopped parsley.
About this dish
Coq au vin means, as its name suggests, “rooster steeped in wine.” It is thought to have emerged from French farmers’ resourcefulness, softening the meat of old, tough roosters through long braising in red wine and wasting none of their limited ingredients.
Roosters are now rarely sold, and bone-in chicken thighs are common in homes and bistros. The version braised with Burgundy red wine is widely known, but similar chicken braises using local wines have long been made in other French regions.
Today it is one of France’s emblematic braised dishes, served on special occasions and at family gatherings. Glossy red-wine-braised chicken with its thickened sauce remains a staple on bistro menus.
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