Coq Au Vin

A dish allegedly prepared by Caeser when battling with the Gauls, who sent him a scrawny chicken as a message of defiance. Caeser cooked it in wine and herbs and invited them to eat, thus demonstrating the overwhelming sophistication of the Romans!

Category:  Main Course  - 


For 8 Serving(s)


  • 8 boneless, skinless chicken breast
  • 1 bottle cheap red wine
  • 2 bay leaves
  • 2 sprigs of tyme
  • salt and black peppe
  • 250 g smoked lardons (or diced bacon)
  • 60 g butter
  • 20 shallots, peeled (or use frozen, defrosted)
  • 500 g small mushrooms
  • oil
  • 1 heaped tbs plain flour
  • chicken stock
  • 125 ml brandy - cooking quality
  • 2 tsp tomato pureé
  • 1 1/2 tbs softened butter
  • 1 tbs plain flour
  • parsley

Coq Au Vin Directions

  1. 1. Clean each chicken breast removing any fat or cartilage.
  2. 2. Put wine, bay leaves, thyme and seasoning in a non-metallic bowl. Add the chicken and leave overnight in the fridge to marinade - or at least a few hours.
  3. Preheat the oven to 180 degrees C
  4. 3. Sauté the lardons until golden in a large non-stick frying pan. Remove and reserve. Wipe the pan then add 1/4 of the butter, add onions & sauté until browned. Remove & reserve.
  5. 4. Melt another 1/4 of the butter, add mushrooms and seasoning. Sauté for 5 minutes. Remove and reserve.
  6. 5. Drain the chicken, reserving the marinade. Pat dry on absorbent paper. Season. Add the remaining butter to the pan, add the chicken & sauté until golden brown. Stir in the 1tbs of flour.
  7. 6. Transfer the chicken to a large casserole and add the stock.
  8. 7. Pour the brandy into the frying pan and bring to the boil, stirring for 30 seconds to deglaze. Pour over the chicken. Add the wine marinade, lardons, onions, mushrooms and tomato pureé. Cook in the preheated oven for about 45 minutes until the chicken is cooked.
  9. 8. If you prefer the sauce to be thickened, lift out the chicken & vegetables and bring the sauce to the boil. Mix together the butter and flour to make a beurre manie and whisk into the sauce. Boil, stirring for about 2 minutes until thickened. Return the chicken and vegetables to the sauce add the chopped parsley and serve.
  12. Hint: To make a slightly lighter, summer version reduce the stock to 1/2 L. and simmer uncovered on the stove top. The sauce naturally reduces and there is no need for the additional thickening with the beurre manie.