Coq Au Vin De Bourgogne (Burgundy Braised Chicken)

READY IN: 40mins
Recipe by Mims Squims

Don't let the fancy name & long list of ingredients intimidate you. This is basically a "throw it all together & bake" recipe but it has a gourmet flair that's sure to impress even the most difficult dinner guest!

Top Review by lynmoz

Brilliant company dish! I used a 2006 cabernet & homemade chicken broth. Subbed one whole regular onion instead of green/pearl onions & regular bacon because it's what I had on hand. I omitted mushrooms, bay leaf, & parsley. Absolutely fantastic flavor. I doubled the recipe so I cooked for an extra 10 minutes. The recipe does not have rice listed in the ingredients so I made with steamed cauliflower. Thanks for a hit meal!

Ingredients Nutrition


  1. Cook rice according to package directions & set aside.
  2. Mix flour, sea salt and pepper in shallow pie dish or plate. Dredge chicken & fully coat.
  3. Fry bacon until crisp and set aside.
  4. In same skillet, heat 1 T olive oil and brown chicken in it. Transfer to baking dish.
  5. Saute onions & mushrooms until tender. Turn off heat.
  6. Tear bacon into small pieces & place in skillet. Add all other ingredients (except fleur de sel & 1 T parsley) and stir to loosely mix. Pour over chicken in baking dish.
  7. Cover with foil & bake at 350F for 30 minutes or until cooked through.
  8. Remove bay leaf, sprinkle with remaining parsley & fleur de sel, & serve over brown rice.

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