Traditional French coq au vinwine-braised chicken with bacon and mushrooms
Burgundian-style chicken marinated and slowly braised in red wine with bacon, carrots, onions and button mushrooms.
Coq au vin turns a mature bird tender through wine marination and slow braising. Bone-in chicken preserves that structure for the home kitchen.
Ingredients
Meat
Marinade
Garnish
Marinade
Cooking
Seasoning
Preparation
Marinate overnight
Cover chicken with wine, onion, carrot, garlic and pepper; chill 12 hours.
720 minutesDrain and brown
Drain and dry chicken, reserve marinade, then brown pieces in butter.
20 minutesBuild the braise
Cook bacon and vegetables, sprinkle flour and return chicken.
15 minutesBraise slowly
Add marinade, cover and simmer gently until chicken is tender and sauce dark.
120 minutesCook the mushrooms
Brown mushrooms separately in remaining butter.
10 minutesFinish and serve
Add mushrooms and bacon, adjust sauce and serve very hot.
10 minutes
Substitutions
Use equivalent ingredients only when they preserve the dish’s defining flavor and cooking behavior.
Storage
Cool promptly, cover and refrigerate. Reheat gently when appropriate.
Approximate shelf life: Up to 3 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
