Name: Coq au Vin
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Ingredients: 1.5 kg chicken thighs and drumsticks; 150 g smoked lardons; 2 tbsp butter; 1 tbsp olive oil; 12 pearl onions (peeled); 250 g button mushrooms; 2 cloves garlic (crushed); 2 tbsp plain flour; 2 tbsp brandy; 750 ml red Burgundy wine; 250 ml chicken stock; 2 sprigs thyme; 2 bay leaves; Salt and black pepper; 1 handful parsley (chopped)

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Classic French coq au vin: chicken braised in red Burgundy wine with lardons, pearl onions and mushrooms.

About this French recipe

Coq au vin is a Burgundian country dish, originally made to tenderise an old rooster in wine. Chicken thighs and drumsticks give the best results at home.

Ingredients you will need

The main ingredients are chicken thighs and drumsticks, smoked lardons, butter, olive oil, pearl onions, button mushrooms. Exact quantities are in the recipe card below.

How long it takes

Allow 1 hr 50 min in total: 20 min of preparation, 1 hr 30 min of cooking. The recipe serves 6.

Coq au Vin

Classic French coq au vin: chicken braised in red Burgundy wine with lardons, pearl onions and mushrooms.

Print Recipe

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings: 6 servings

Course: Main Course

Cuisine: French

Calories: 640

Ingredients Method Notes

Ingredients

1.5 kg chicken thighs and drumsticks
150 g smoked lardons
2 tbsp butter
1 tbsp olive oil
12 pearl onions peeled
250 g button mushrooms
2 cloves garlic crushed
2 tbsp plain flour
2 tbsp brandy
750 ml red Burgundy wine
250 ml chicken stock
2 sprigs thyme
2 bay leaves
Salt and black pepper
1 handful parsley chopped

Method

Fry the lardons in a large casserole until golden. Remove.
Season the chicken and brown well in the fat in batches. Remove.
Add the butter and brown the onions and mushrooms for 5 minutes. Remove.
Add the garlic and flour and stir for 1 minute. Add the brandy, then the wine and stock, scraping the base.
Return the chicken and lardons with the thyme and bay. Cover and simmer gently for 1 hour.
Add the onions and mushrooms and simmer uncovered for 20 minutes. Boil the sauce to reduce if needed, season and scatter with parsley.

Notes

Use a wine you would drink. It is the main flavour of the sauce.