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Coq au vin (chicken in red wine casserole)


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Rate this recipe 2.2/5 (62 Votes)
Coq au vin (chicken in red wine casserole) 1 Picture


  • 1 chicken 2 kg
  • 2 large onions
  • 1 glass of cognac
  • 2 bottles of red wine (I use Côtes du Rhône)
  • 500 g mushrooms
  • 400 g smoked bacon cut into lardons
  • 3 tablespoons flour
  • 1 bouquet garni (thyme
  • bay leaf
  • parsley
  • etc.).
  • 40 g butter
  • 3 tablespoons oil


servings 6
Level of difficulty Easy
Preparation time 45mins
Cooking time 180mins
Cost Average budget


Step 1

Slice the chicken into strips. Melt butter in a cast iron pot and add a little oil. Brown the chicken, add the onions, finely chopped. When the onions are golden and soft, add the cognac. Remove from the heat (and from under an extraction fan) and flambé the cognac.

Step 2

Wait for the flames to go out then sprinkle with flour. Mix in the red wine, covering all the meat.

Step 3

Blanch the bacon a few minutes in a pan of water. Drain and add to the pot with the bouquet garni and mushrooms, previously cleaned and cut in half. Add salt, pepper, cover the pot with a lid and cook over low heat for 3 hours.

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