Everyday Kitchen

French · Dinner

Coq au Vin

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Coq au Vin is a French dish. Cook the flour briefly before adding wine.

Prep
25 min
Cook
75 min
Total
100 min
Servings
4
Difficulty
Easy
Cuisine
French
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Coq au Vin. The photograph includes side vegetables and a different-looking wine sauce; this draft uses red wine.
The photograph includes side vegetables and a different-looking wine sauce; this draft uses red wine. Representative photograph of Coq au Vin. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Braise

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Brown · About 8 min

  1. Fry bacon from 100 g bacon, diced, 900 g chicken thighs, 20 ml olive oil in its oil, remove, then brown chicken 8 minutes.

Braise · About 45 min

  1. Cook onion, carrot and garlic from 200 g onions, sliced, 200 g carrots, sliced, 15 g garlic, crushed, 30 g plain flour, 500 ml red wine, 300 ml chicken stock, 2 bay leaves, 1 tsp thyme 5 minutes. Stir in flour, wine, stock and herbs. Return chicken and bacon; simmer covered 45 minutes until chicken reaches 74°C / 165°F.

    Check: Look for this result: chicken reaches 74°C / 165°F.

Finish · About 8 min

  1. Fry 250 g mushrooms, quartered, 20 g butter in its butter 8 minutes; add to pot. Remove bay leaves.

Tips

  • Cook the flour briefly before adding wine.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use chicken stock instead of wine for a different braise.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Coq au Vin one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Coq au Vin?

Cook the flour briefly before adding wine.

What can I substitute in Coq au Vin?

Use chicken stock instead of wine for a different braise.

Can I prepare Coq au Vin ahead?

Prepare the measured ingredients for Coq au Vin one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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