Coq au Vin is a classic French casserole traditionally made with rooster meat (coq), now commonly replaced with chicken. Because rooster meat is a little tough, the meat is braised in wine in a cast iron cocotte (Dutch oven) until it falls off the bone. A red Burgundy wine is typically used to make Coq au Vin, but many regions of France make variants using local varietals, such as coq au vin jaune (Jura region) or coq au Riesling (Alsace region). For this recipe I used an Australian pinot noir – I pick pinot noir because it is the varietal the most grown in Burgundy.
This rustic dish is a favourite in winter, all across France. Julia Child featured Coq au Vin in her breakthrough 1961 cookbook ‘Mastering the Art of French’ Cooking increasing the popularity of the dish overseas.
French Coq au Vin
Marinade (the day before)
- 8 pieces of chicken (drumsticks, legs, thighs)
- 1 bottle of red wine
- 2 garlic cloves
- 2 sliced carrots
- 1 large brown onion, thinly sliced
- 2 small brown onion, peeled
- 2 shallots, thinly sliced
- 25 g dried porcini
- 2 bay leaves
- salt, pepper
On the day
- 1 tbsp olive oil
- 200 g bacon, diced
- 60 g plain flour
- button mushrooms (optional)
- Place all ingredients in the marinade list into a cocotte and leave in the fridge overnight.
- The next day, pre-heat the oven at 190°C.
- Remove the chicken from the cocotte and pat the chicken pieces dry with kitchen paper, and set aside.
- Remove all the vegetables from the cocotte and set aside.
- Remove the wine from the cocotte and set aside.
- In the same empty cocotte, heat 1 tbsp of olive oil and add the chicken. Sear the meet on each side for a few minutes.
- Add the bacon dices and brown for a couple of minutes.
- Add the vegetables, close the cocotte and let simmer for 5 min.
- Drizzle the flour while stirring through the ingredients and cover for another 5 min.
- Add the marinade and leave on the stove until the wine starts to boil.
- Once the wine starts to boil, remove from the stove and place in the pre-heated oven for 2 hours.
I serve coq au vin with a creamy mash potato, but the tradition in France is to serve the dish with fresh egg pasta like tagliatelle with only a little butter.
Have you ever tried Coq Au Vin? What did you think?