Ask Cookix, your sous-chef

Coq au Vin: A Rustic Wine-Braised Rooster

Coq au Vin is a classic French dish that embodies the spirit of rustic cooking and celebrates the rich flavors of braised poultry. Legend has it that Julius Caesar crafted this dish when he received a scrawny rooster as a message of defiance from the Gauls; he marinated it in wine and herbs, inviting them to a feast. This heartwarming recipe features tender chicken braised in a robust red wine, enriched with aromatic herbs, smoky bacon, and earthy mushrooms. Perfect for gatherings, Coq au Vin not only tantalizes the taste buds but also tells a story of culinary tradition, making it a cherished dish in French cuisine and beyond. Serve it alongside crusty bread to soak up the luscious sauce, and let the flavors transport you to the countryside of France.

Main | French | Egg-Free | Nut-Free | Shellfish-Free | Soy-Free | Braised Meat Dish | Chicken Stew | Mixing Bowl | Pot | Sieve | Bacon | Chicken | Mushroom | Pearl Onion | Braising | Marinating | Sautéing | Searing | Simmering | Party | Make-Ahead | Slow
Time to complete

Prep

8h

Cook

1h

Wait

0 minutes

Total

9h

Ingredients (Makes 6 portions)

Poultry

  • 1 rooster (approximately 3 kg), cut into 10 pieces (or 2 chickens, about 1.5 kg each)

Marinade

  • 750 ml dry red wine
  • 2 bay leaves
  • 2 tsp dried thyme

Main Ingredients

  • 250 g bacon, diced
  • 60 g butter
  • 20 small pearl onions, peeled and left whole
  • 250 g white mushrooms, sliced

Cooking

  • 1 tsp oil
  • 40 g all-purpose flour
  • 120 ml brandy
  • 2 tsp tomato paste

Finishing Touches

  • 1.5 tbsp butter
  • 2 tbsp chopped parsley

Seasoning

  • salt, freshly ground black pepper
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 10
  • Protein: 20
  • Carbohydrates: 4
  • Fiber: 0.5
Directions

Marination

  • 1. In a large bowl, combine the rooster pieces with red wine, bay leaves, thyme, and a generous seasoning of salt and pepper. Cover with plastic wrap and refrigerate for 8 hours to marinate.

Sautéing

  • 2. In a wide pot, heat half of the butter over medium heat. Sauté the diced bacon with pearl onions and mushrooms for about 5 minutes until golden and slightly softened.

Preparing the Rooster

  • 3. Remove the sautéed ingredients from the pot and set aside. Strain the marinade, reserving the liquid. Pat the rooster pieces dry with paper towels, season with salt and pepper, and dust with flour.

Browning the Rooster

  • 4. Add the remaining butter and oil to the pot. Increase the heat and brown the rooster pieces on all sides for about 6-8 minutes.

Deglazing

  • 5. Pour in the brandy and allow it to simmer for 2-3 minutes to evaporate the alcohol. Add the reserved marinade, sautéed onions, mushrooms, bacon, and tomato paste to the pot.

Braising

  • 6. Add 1 liter of water, adjust the seasoning with salt and pepper, and bring to a gentle boil. Reduce the heat and simmer for about 1 hour, or until the rooster is tender.

Finishing Touches

  • 7. Sprinkle with chopped parsley before serving the Coq au Vin.
Cookix's Secrets

Alternative Cooking Methods

  • Prepare in a slow cooker for a hands-off approach.

Flavor Enhancements

  • Add carrots and celery for additional flavor and texture.

Healthier Variations

  • Use skinless chicken pieces to reduce fat content.

Ingredient Substitutions

  • Use turkey instead of rooster or chicken for a unique twist.

Preparation Tips

  • For the best flavor, marinate the rooster overnight.

Serving Tips

  • Serve with crusty bread or creamy mashed potatoes to soak up the sauce.