🍷 Coq au vin

Name: Coq au vin
Total time: 120 min
Yield: 4
Cuisine: France · Burgundy
Ingredients: 1.5 kg chicken pieces, skin on; 150 g bacon lardons; 250 g mushrooms, quartered; 12 small onions or shallots, peeled; 3 garlic cloves, crushed; 500 ml red wine; 2 sprigs thyme and 1 bay leaf; 1 tbsp oil, salt, black pepper

Origin: France · Burgundy

665kcal

per serving · 350 g

190kcal

per 100 g

63 gProtein18 g / 100 g

35 gFat10 g / 100 g

14 gCarbs4 g / 100 g

Coq au vin is chicken braised slowly in red wine with bacon, mushrooms, onions and garlic. The long cooking makes the meat tender enough to fall off the bone, while the wine reduces into a dark, glossy, deeply savoury sauce. It is a classic French main course, often served with potatoes or crusty bread to soak up the sauce.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly4 g carbs per 100 g

✓

High protein18 g protein per 100 g — 38% of the calories

Not vegetarianbecause of: chicken, bacon

Not veganbecause of: chicken, bacon

Contains porkbecause of: bacon

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

chickenred winemushroomsbacononiongarlic

Recipe

4 servings120 min

Ingredients

1.5 kg chicken pieces, skin on
150 g bacon lardons
250 g mushrooms, quartered
12 small onions or shallots, peeled
3 garlic cloves, crushed
500 ml red wine
2 sprigs thyme and 1 bay leaf
1 tbsp oil, salt, black pepper

Method

Fry the bacon in the oil until crisp, remove, then brown the seasoned chicken in the fat on all sides.
Add the onions and garlic and cook for 3 minutes, then return the bacon.
Pour in the red wine, add the herbs, cover and simmer gently for about 1¼ hours until the chicken is tender.
Add the mushrooms for the last 20 minutes and simmer uncovered to reduce the sauce.

How to make it lighter

Remove the chicken skin before serving to save a good share of the fat.
Halve the bacon — it still gives plenty of smoky flavour.
Serve with steamed green beans or a salad instead of a large portion of potatoes.

History

Coq au vin is closely associated with Burgundy, where an old rooster was traditionally braised in the region's red wine to tenderise it. Similar dishes exist across France with local wines, and the dish became internationally famous in the 20th century as a symbol of French home cooking.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →