Coq au Vin

coq au vin
A classic country French recipe created as a use for an older and perhaps tough chicken. Chicken is braised in red wine flavored with garlic, carrot, parsley, marjoram and salt pork.
Recipe By: Gourmetsleuth
  • Prep15 min |
  • Total1hr 15min |
  • Serves 6


    • 3 tablespoons olive oil
    • 1/4 pound salt pork, minced
    • 3/4 cup chopped onion
    • 2 sliced carrots
    • 3 each shallots, minced
    • 1 clove garlic, peeled and chopped
    • 2 tablespoons flour
    • 2 tablespoons parslely, minced
    • 1 tablespoons fresh marjoram
    • 1/2 each bay leaf
    • 1/2 teaspoon thyme
    • 1 teaspoon salt
    • 1/8 teaspoon freshly ground pepper
    • 1 tablespoon brandy, optional
    • 2 cups dry red wine
    • 1/2 pound mushrooms, sliced


Place oil in a large dutch oven and heat over medium-high. Add salt pork, onion, carrot, shallot and garlic and cook until lightly browned.

Remove the vegetables and set aside.

Brown the chicken, a few pieces at a time. Place browned pieces on a platter as you work. Once all the chicken is browned, add the chicken and vegetables back in the pan including any accumulated juices. Pour the brandy over the mixture (if using). Sprinkle the flour over the chicken and stir to combine. Add all the rest of the ingredients except the mushrooms and bring the mixture to a simmer. Cover the pot and simmer on low for about 1 hour until the chicken is cooked through.

Add the mushrooms during the last 5 minutes of cooking.

To serve, place the chicken on a warmed platter and top with the vegetables and sauce.

Recipes From - The Gourmet Food And Cooking Resource