Coq au Vin – Chicken Braised with Red Wine & Vegetables


Braising chicken with red wine, the sheer infusion of complex sweet tart flavours within the buttery smooth poultry giving that slightly savoury taste with a lip smacking end, Coq au Vin. Originally from France, the dish is usually made with Burgundy wine. Each piece of chicken is marinated slowly in gorgeous amounts of red wine, seared in sizzling butter to brown the sides, and lastly braised for an hour over a slow fire with sweet vegetables and herbs. Delicious? A simple French dish to impress.

The recipe is very simple, and personally, I have modified it slightly as I prefer to enjoy having the vegetables whole. Some recipes would call for the vegetables to be pureed with the gravy and thickened by reducing the liquid in halve. Its a personal choice, but I chose to thicken the sauce with a little cornstarch, and thereafter when set aside in a bowl, mixed in about 2 tablespoons of red wine itself for extra flavour.

Tempted? Here’s the recipe.

Coq au Vin

  • 1 whole chicken, quartered
  • 2 carrots, chopped
  • 2 onions, peeled,
  • 2 apples, sliced
  • 6 slices streaky bacon (2 for braising, 4 for frying)
  • 4 mini potatos, halved and boiled till tender
  • 300 ml red wine / cooking red wine
  • ground black pepper
  • 4 clove garlic, minced
  • 3 tablespoons salted butter
  • salt to taste
  • 2 tablespoons plain flour
  • 3 tablespoons oil
  1. In a large bowl, marinate chicken parts in the red wine for about 1 hour.
  2. Remove chicken parts and lightly coat with the plain flour.
  3. Melt butter in a large pan, stir fry garlic and 2 slices of the streaky bacon.
  4. Once slightly browned, add in the marinated chicken parts and brown evenly for about 1 minute.
  5. Add in the red wine used to marinate the chicken. Simmer for about 1 minute.
  6. Add in the carrots, onions, apples, black pepper.
  7. Braise the mix for 40 minutes until chicken is tender.
  8. Pour in small quantities of water if gravy becomes too dry.
  9. In a separate pan, heat oil. Pan fry the 4 slices of bacon. Set aside.
  10. Once the coq au vin is done after 30 minutes, separate liquid from ingredients.
  11. Place ingredients into separate portions, and plate it with the cooked mini potatoes.
  12. Based on individual preference, simmer liquid or add in a little cornstarch to thicken.
  13. Before serve, glaze the gravy with a few tablespoons of red wine.
  14. Add a slice of fried bacon over each portion, ladle gravy over. Serve.