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Coq au Vin – France’s Best Rooster [Recipe]


Coq au vin is a classic French culinary dish with a complicated name and humble origins. Quite humble!

The original recipe was prepared by the peasants of the region with rooster meat, coq in French, cooked for hours in red wine, onions, mushrooms and herbs until tender and juicy.

Want to jump straight to the recipe? Use the table of contents below. Want to know a little more about this dish before you cook it? Come with us and keep reading!

History of Coq au Vin

The folkloric history of coqauvin originated around 50 BC in the Auvergne region of southern France when the Gauls, inhabitants of the region, were besieged by the Roman army.

Legend has it that the Gaul leader presented Julius Caesar with a fighting cock to demonstrate his surrender.

In response, he was invited by the conqueror to a dinner whose dish was the gifted rooster himself cooked in the wine of the region.

Today, this traditional recipe is prepared with chicken meat cooked in red wine.

However, there are versions where the chicken is cooked in white wine, dry riesling wine and even champagne.

Contemporary Coq au Vin Recipe

  • Type of Preparation: Main Dish
  • Cuisine: French
  • Yield: 6 servings
  • Preparation Time: 40 minutes
  • Cooking time: 1 hour and 20 minutes
  • Total Time: 2 hours
  • Calories: 542.46 Kcal

Coq au Vin Ingredients

  • 6 large chicken thighs without skin;
  • 1 dessertspoon salt;
  • 1 teaspoon black pepper;
  • 1 bay leaf;
  • 3 cloves of garlic;
  • 1 large onion;
  • 1/2 cup flour;
  • 2 tablespoons of butter;
  • 350 grams of bacon;
  • 100 grams of mushrooms;
  • 1 cup dry red wine;
  • 3 cups water;
  • 2 carrots;
  • 2 onions;
  • 2 tablespoons French onion;
  • Salt.

How to Prepare the Coq au Vin

Mash the garlic cloves and chop the onion finely. Set aside.

Cut 250 grams of the bacon into strips and chop the remaining 100 grams.

Season the thighs with the crushed garlic, bay leaf, salt spoon, black pepper spoon, mixing well.

Set aside for 30 minutes to take taste.

After 30 minutes, pass the chicken pieces through the flour and set aside.

Heat a thick, wide-bottomed pan, add a tablespoon of butter, the chopped bacon and brown.

Add the chicken thighs and brown them.

Add the onion and saute for 15 minutes.

After sauteing, add 3 cups of water, the wine and cover the pan.

Lower the heat and cook for 30 minutes.

Uncover the pan, add the mushrooms, cover again and cook for another 10 minutes or until the meat is tender. Set aside

Cut the onions in halves and the halves into very thin half moons. Set aside

Thinly slice the carrots or make strings using a zester. Set aside

In a frying pan, place a tablespoon of butter and bring to medium heat.

When melted, brown the bacon for 5 minutes.

Add the onion, carrot, season with salt to taste and saute for 15 minutes. Set aside.

Dish Finishing

Transfer the chicken stew to a serving dish, arrange the vegetable and bacon stew on top, garnish with the French onion and serve immediately.

A Tip For Maintaining Tradition

Serve the Coq au vin with white rice or mashed potatoes and a glass of dry red wine.

Tradition and much more flavor.


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