Coq Au Vin (Chicken Red Wine)

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“Very rich and hearty. Good for winter cooking. Recipe came from Montparnasse.”

Ingredients Nutrition


  1. Put chicken, carrots, celery, onion, leek, rosemary, thyme, bay leaves, and peppercorns in a large pot and cover completely with 5 cups of wine.
  2. Marinate in the refridgerator for 48 hours, turning the chicken occasionally.
  3. Strain the vegetables and chicken from the wine, and separate them into two bowls.
  4. Reserve the marinade.
  5. Pat the chicken dry and season wih salt and pepper.
  6. Allow the vegetables to drain and dry off.
  7. Heat 1 tablespoon vegetable oil in a large saute pan over high heat until lightly smoking.
  8. Add the chicken, skin down, in batches to avoid overcrowding, and brown on all sides.
  9. Transfer the chicken to a large saucepan or casserole.
  10. Heat the remaining oil in the saute pan, add vegetables, and saute over medium heat until they start to brown, about 15 minutes.
  11. Add the vegetables to the chicken pieces.
  12. Meanwhile, put the reserved marinade in a saucepan and reduce by half.
  13. Add the remaining wine and the demi-glace to the saucepan and bring to a low simmer.
  14. Pour over the chicken, set the casserole over medium heat, and simmer for 30 minutes.
  15. Strain the chicken and vegetables from the liquid, discarding the vegetables, and keep the chicken warm.
  16. Return the sauce to the casserole and cook over medium heat until it is reduced by about two thirds and has thickened (it should coat the back of a wooden spoon).
  17. Whisk in the softened butter and season to taste with salt and pepper.
  18. When ready to serve, return the chicken to the sauce and bring to a low simmer.
  19. Transfer the coq au vin to a large serving platter and garnish with the pearl onions, bacon, mushrooms, and sprigs of thyme or rosemary.
  20. Serve with mashed potatoes.
  21. Garnish: Preheat the oven to 350 degrees.
  22. In a medium oven proof saute pan, heat 1 tablespoon oil until lightly smoking, add the onions, and saute until lightly brown.
  23. Add the chicken stock, cover the pan with foil, and cook in the oven for 20 minutes or until the onions are tender when tested with the point of a knife.
  24. Heat 1 tablespoon oil in another saute pan and cook the bacon until it's just golden brown; do not let it become crisp.
  25. Transfer to a bowl and keep warm.
  26. Heat the remaining oil in the same pan until lightly smoking, then add the mushrooms and saute until soft.
  27. Season with salt and pepper and set aside.

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