Coq au vin (chicken in red wine)

At home, we have a nice weekend tradition: Every Sunday we try to cook a nice meal and sit down altogether to enjoy it. and forget about the hectic of the week. Typically, we include meat because we hardly eat any during the week and we try to have something rather traditional like a Sunday roast.

Our choice today was Coq au vin, which is chicken in red wine, in a lot of red wine actually. A perfect meal if you end up with open bottles after a party. For a posh and certainly more mouth watering version, you can use good red wine. We normally buy cheap supermarket wine that’s somewhere in the range of 3 Euro. We like to eat it with fresh baguette. Today we had baguette and potatoes with it, that’s really up to you what you prefer as a side dish. What I like about this recipe is that it turns out very well even without superior cooking skills…although you should bear in mind that you will need about 3 hours to prepare it (2 hours cooking time) so that you need to stay close to your stove while making it.

Bon appétit!

Vegetables for Coq au Vin

Coq au vinPreparation time: 3 hours

Ingredients (serves 5 people):

One whole chicken or 1-2 chicken legs per person

500g white or brown mushrooms

1 pack (150 g) bacon

1 bunch carrots

4 red onions

5 garlic cloves

1 bouquet garni (bundled bay leaves, thyme, rosemary – fresh or dried)

1.5 liters (two bottles) red wine

Salt, pepper, nutmeg


Side dish: Fresh baguette or potatoes


1) Clean, peel and cut the mushrooms, carrots and onions into mouth big pieces.

2) Rinse the chicken under water, dry with paper towel and if you bought a whole chicken cut it apart. Dice the bacon (can be bacon stripes or an entire piece of bacon). Cover the chicken pieces in flour.

3) In a large pot, heat a tablespoon of butter. Fry the bacon and the vegetables (bacon first, then onions and finally all other vegetables). Put aside.

4) Now add another tablespoon of butter to the pot and fry the chicken from all sides for 2-3 minutes. Pour the wine into the pot and add the bouquet garni. Season with salt, pepper and a pinch of nutmeg. Let simmer at low temperature for about 1.5 hours. Occasionally stir to make sure that nothing burns at the bottom of the pot.

5) After 1.5 hours add the vegetables and let simmer for another 30-60 min. By then, the sauce should have lost its alcoholic taste and turned into a broth type sauce. The chicken meat should be very tender and easily fall off the bones.

6) Serve with baguette or potatoes and enjoy your perfect weekend meal :)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.