Coq au Vin

Coq au Vin created by Chandra M

This recipe comes from Food 911 on the Food Network. It is quite rich but the best one I have found. To cut back a little, I use skinless chicken pieces.

Ready In:
1hr 40mins



  • In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp.
  • Transfer bacon to paper towels to drain.
  • Coat chicken pieces in flour, salt and pepper.
  • Brown chicken in hot bacon fat on both sides.
  • Add garlic, onions, mushrooms and carrots.
  • Saute' 2 minutes to soften.
  • Pour cognac into a small glass.
  • Remove pan from heat, pour in cognac, put pan back on the flame.
  • Flambe' by lighting a long match and holding it just above the pot and light the fumes.
  • The brandy will catch fire and the flames will burn out within 1 minute.
  • (Be careful, keep the pot lid handy in case it gets away from you!) When the flames die down, gradually stir in the wine and chicken broth.
  • When the wine is well blended, add the herbs.
  • Cover and simmer for 1 hour.
  • Remove the cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit.
  • You may want to add 1 T of tomato paste or cornstarch to aid in the thickening process.
  • (I prefer the tomato paste) To serve, top with reserved crumbled bacon and the fresh parsley.
  • Serve atop noodles or rice.
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"This recipe comes from Food 911 on the Food Network. It is quite rich but the best one I have found. To cut back a little, I use skinless chicken pieces."

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  1. ChefWantABe
    So so so so good!! I have made this twice...once with chicken the second with rabbit.All I can say is...Thank you! Thank you for posting this.I love that this one has the addition of cognac/brandy.This is the best one I have tried yet and I love the fact that it is cooked via stovetop.No heating the whole kitchen as some of the other recipes require cooking in the oven.Mine cooks for an hour and a half to two hours for complete fall off the bone tenderness!Simply amazing!
  2. barrdbarrbarr
    Delicious! Thanks for posting :)
  3. Heidi Borman
    Excellent Recipe, thanks for sharing !! I used two cornish hens and it was a great way to use them. My husband loved this meal.
  4. Chandra M
    Coq au Vin Created by Chandra M
  5. Chandra M
    This turned out wonderfully. DH said to definitely put it on the repeat list. I made a couple of minor changes based on what I had handy: I used 1 whole 4.5 pound chicken cut in pieces (the meat absolutely fell of the bone). I had frozen pearl onions, so I just set them in water for a bit to thaw first. I used brandy to flambe. I did not use any thickener, just let it simmer a little longer uncovered. I served with mashed potatoes with celery root. Update: I made this again and put it in the oven to simmer instead of the stovetop (350F for 1.5 hours). Thanks for the great recipe!

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