The Classic Coq au Vin

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Ahhh, the coq au vin! Here is a real star of traditional French recipes, a symbol known internationally as one of the best examples of French gastronomy.

Coq au vin, what is it? Coq au vin is a classic French dish, from the region of Burgundy, it’s a mean rooster in wine. The ingredients onions, carrots, mushroom parsley, etc.. are slowly cooked over low heat until the meat becomes tender. This dish is chicken on the bone slowly stewed, or braised, in red wine. We say that Julius Caesar was the first to enjoy coq au vin.

The coq au vin is magic: first, because it is the living symbol of France, the rooster. A robust and robust animal reveals all its delicacy when simmered in the other great hexagonal sign: wine. An excellent red wine, a Burgundy wine naturally, will show all its flavors and smoothness after long cooking. In the end, we get a lovely ballet dancing in a creamy, tasty, warm sauce.

With that, we serve small vegetables: mushrooms, carrots, baby onions. And then, of course, comforting things like potatoes or pasta. And there you have a perfectly comforting dish, ideal for long winter evenings when you need to compensate for the cold wind with heat in the stomach. Coq au vin is undoubtedly one of the best examples of poultry in sauce with chicken in yellow wine and morels.

Coq au vin dish is often accompanied by steamed or boiled parsley potatoes or buttered noodles.

Moreover all around France, the basic components of the Coq au Vin remain the same: chicken on the bone and wine. Usually is Burgundy red wine but each region using their own local wine.

As against what people things about this recipe, is it very easy and simple.

I recommend to use a pressure cooker for this Coq au vin recipe.

The Classic Coq au Vin

Recipe by MayeliceCuisine: FrenchDifficulty: Medium


Prep time


Cooking time






  • Whole chicken, cut in part

  • 1 onion cut in 4

  • 3 cloves garlic

  • 3 sprigs thyme

  • 2 bay leaves

  • 3 Tbsp butter

  • 2 cups mushrooms

  • 1 cup sliced carrot

  • 4 slices bacon cut in cube


  • (For the Day Before) In a large bowl, add chicken, a full bottle of wine, garlic, carrot, onion, thyme, bay leaves, and salt & pepper, and put it in the fridge.
  • In a large pot or Dutch oven over medium heat add the bacon and cook until crispy (about 8 to 10 minutes); Let aside
  • In the same large pot, cook the chicken with butter without a mixture of wine. Cook it until they turn brown
  • Add mushroom, cook for 5-7 minutes.
  • Then add the wine mixture, bacon, and carrot with 1 cup hot water.
  • Cook it for at least 1 hour in small heat.


  • I recommend buying the best quality chicken. You can ask the butcher to cut the chicken into 8 pieces.
  • Marinated the chicken minimum at least 12 hours before.
  • I recommend using burgundy wine, but the most important is you to like the red wine (dry).
  • The more you cook, the more your dish will be flavorful.
  • Do not add a lot of salt because of the bacon (already salty).

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