Coq au Vin
Story
The origins of the iconic French meal coq au vin may be traced to ancient Gaul and Roman times, when it is thought that rooster was cooked in wine by Julius Caesar’s cooks. The dish’s traditional purpose was to slow-cook difficult poultry—especially aged roosters—in wine to make them more soft. This technique imparted deep aromas to the meat while simultaneously making it soft.
The French area of Burgundy, which is renowned for its superb wine, is where the current form of coq au vin first gained popularity. In modern variations, chicken is frequently substituted for the rooster in this dish. Other ingredients include red wine, mushrooms, garlic, and lardons, or bacon. In the 1960s, Julia Child, the well-known American chef, used her cookbooks and TV appearances to greatly contribute to the spread of Coq au Vin outside of France. Coq au vin is still a popular meal today because of its rich, savory taste and historical significance.
Available at
Le Comptoir du Relais
Cost & Location
Location: 9 Carrefour de l’Odéon, 75006 Paris
Cost: Approximately €25-€30 per dish
La Mère Brazier
Cost & Location
Location: 12 Rue Royale, 69001 Lyon
Cost: Approximately €35-€40 per dish
Chez Georges
Cost & Location
Location: 1 Rue du Mail, 75002 Paris
Cost: Approximately €30-€35 per dish
Auberge de l’Île Barbe
Cost & Location
Location: 1 Place Notre Dame, 69009 Lyon
Cost: Approximately €40-€45 per dish
L’Auberge de la Charme
Cost & Location
Location: 8 Route de Dijon, 21370 Prenois, Burgundy
Cost: Approximately €35-€40 per dish
Nutritional Information
Depending on the exact recipe and ingredients, the nutritional data for coq au vin might change, however the following is a rough approximation for a normal serving size of around 1 cup (240 grams):
| Calories | 450-500 kcal |
| Protein | 30-35 grams |
| Fat | 25-30 grams |
| Saturated Fat | 8-10 grams |
| Carbohydrates | 15-20 grams |
| Fiber | 2-3 grams |
| Sugars | 4-5 grams |
| Cholesterol | 120-150 mg |
| Sodium | 800-1000 mg |
| Vitamin A | 10-15% of the Daily Value (DV) |
| Vitamin C | 8-10% of the DV |
| Iron | 15-20% of the DV |
| Calcium | 4-6% of the DV |
| Potassium | 10-12% of the DV |
This estimate is only a rough guide and may change depending on portion sizes and particular recipe modifications. Changes in the components, such using less bacon or skinless chicken, can drastically change the nutritional profile.
Coq au Vin
Cuisine: FrenchDifficulty: Medium6
servings45
minutes3
hours500
kcalChicken is marinated in red wine and then browned with bacon to make coq au vin. After sautéing the mushrooms, onions, and garlic, add the wine and broth and boil everything together. This traditional French recipe is a satisfying supper that’s ideal for special occasions. The chicken is slow-cooked until it’s soft and full of flavorful, rich tastes.
Ingredients
Chicken: 4–6 chicken thighs and legs, or 1 entire chicken sliced into pieces.
Two glasses of red wine, preferable Burgundy
4–6 slices of bacon (lardons), chopped into little bits
Slicing 8 ounces of mushrooms
Pearl Peel and chop 12–16 onions (or 2 big onions).
3–4 minced cloves of garlic
Two sliced carrots
One cup of chicken broth
A tomato Two teaspoons of paste
Two teaspoons of butter
Two teaspoons of flour (for thickening)
Two Bay Leaves
Thyme: 1 teaspoon dried thyme, or 2–3 sprigs
Add the salt and pepper. according to taste
Olive Oil: To help the chicken brown
Directions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When the bacon is crispy, add it and cook. While keeping the rendered fat in the saucepan, remove the bacon and set it aside.
- After adding the chicken pieces to the saucepan in stages, season them with salt and pepper. After the chicken has been browned on both sides, take it out of the saucepan and leave it aside.
- To the saucepan, add the celery, carrots, onions, and mushrooms. Cook for 8 to 10 minutes, or until they are softened and gently browned.
- Once aromatic, add the minced garlic and simmer for an additional minute.
- After evenly scattering the flour over the veggies, give them a good toss. Simmer for a few minutes to eliminate the flavor of uncooked flour.
- Put the bacon and chicken back in the pot. Add the tomato paste and bouquet garni after adding the red wine and chicken broth. Mix well to blend.
- After bringing the mixture to a simmer, turn down the heat. Once the chicken is cooked through and soft, cover the saucepan and boil it slowly for one and a half to two hours.
- After cooking, take the chicken out of the pot and keep it warm.
- Elevate the temperature to medium-high and let the sauce gently simmer, covered, for ten to fifteen minutes, or until it becomes somewhat thickened and reduced.
- Add the butter and stir until it melts and becomes glossy in the sauce. If needed, use salt and pepper to adjust the seasoning according on your taste.
- If preferred, top the steaming coq au vin with finely chopped fresh parsley. Traditionally, it is eaten with noodles, crusty bread, or mashed potatoes so that the flavorful sauce may be soaked up. Have fun!
Notes
- Every component in the art of coq au vin whispers a tale, and each boiling moment reveals a secret delight. Let your imagination serve as your compass and your intuition as your guiding light as you set out on your trip.