Coq Au Vin (Rooster or Chicken in Wine)

READY IN: 2hrs 20mins




  • A day in advance, place the rooster/chicken 8 pieces in large sealable dish. Pour half a bottle of red Burgundy wine over it.
  • Add the small white onions, the quartered peeled carrots and the herbs. Cover and put in the fridge.
  • The next day, remove and drain the chicken and vegetables. Put the wine aside for later use.
  • Brown the chicken pieces with oil in a skillet. Remove the chicken. Using the same skillet, add garlic to the vegetables and heat for a couple of minutes.
  • Put the chicken and the vegetables in a large sauce pan. Pour the wine in and add salt and pepper. Bring to a boil at moderate heat. Cover and cook at low heat for 1 or 2 hours.
  • Heat bacon, onion and mushrooms in a skillet until brown (about 10 minutes).
  • When the chicken is ready, add bacon, onion and mushrooms in the pan, cook and stir for 2 or 3 minutes. Taste and correct the seasoning,.
  • Add parsley to the chicken when finished. Serve with rice or potatoes and the other half of the bottle of wine.
  • Other wine suggestions: red Burgundy wine, or Cotes du Rhone red, Morgon.