Coq au Vin (French Braised Rooster or Chicken)

  • Servings: 4

Coq, in french, means rooster. In the old times, this recipe was applied to cook a rooster (tough bird) by braising it in red wine.

But you can make it with any poultry, most commonly chicken.

Standard recipes call for red wine but white one can be used at a pinch.

I would advise to marinate the chicken overnight or at least few hours before cooking it.

I used chicken legs instead of a whole chicken as my husband and I we don’t like the breast parts.


  • 1 whole medium-size chicken, divided in 4 or 8 parts
  • 1 large onion, chopped
  • 4 garlic cloves, thinly sliced
  • 1 handful of smoked lardons
  • 250g of white or brown mushrooms, sliced
  • 3 large carrots, peeled and chopped
  • 2 sticks of celery, chopped
  • 1 cup of red wine or more
  • 3 tbsp of olive oil + 1 tbsp of butter
  • 1 tbsp of flour
  • Bouquet garni made with thyme and bay leaf
  • Spices: 2 cloves - 1 tsp of black pepper - cinnamon stick - a sprinkle of Chili flakes (optional)
  • Salt, to taste
  • A handful of chopped fresh parsley (optional)


Step 1

Place the pieces of rooster or chicken in a large glass container. Add the carrots, celery, onions and garlic with the bouquet garni, cloves, pepper, cinnamon stick and chilli. Add enough wine to submerge the chicken. Cover with a cling film and place in the fridge overnight or at least few hours before cooking.

Step 2

Next, drain the chicken pieces. Filter the marinade and set it aside. In a casserole dish, heat the olive oil and butter. Brown gently the chicken then remove and put it aside.

Step 3

Now add the bacon, chopped onion, mushrooms, carrots, celery and garlic. Cook gently then sprinkle with flour. Add the marinade and stir well until all is combined.

Step 4

Add the browned chicken pieces and salt (to taste). Let everything simmer until the chicken is cooked and a nice sauce has been formed. Serve sprinkled with parsley accompanied by mashed potatoes or any other vegetables of your choice.

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