Chicken in Red Wine Sauce (Coq au Vin)
Type of Dish Main Course
- 2 kg (4 ½ lb) chicken or a young rooster
- 60 g (4 Tbsp) butter
- 2 onions (or 12 small white onions)
- 4 cloves garlic
- 200 g (½ lb) bacon
- 12 button mushrooms
- 1 bottle red wine
- 30 ml (2 Tbsp) Cognac
- 5 g (1 tsp) herb de Provence
- to taste sea salt
- to taste black pepper
- Preheat oven to 180°C (350°F), cut chicken into 8 pieces (keeping it on the bone). Cut bacon into lardons. If using large onions, peel and quarter them into chunks, if using button onions then just peel them.
- Place a casserole dish in the oven to heat up. Season chicken with salt and pepper. Melt butter in the casserole dish, brown chicken on all sides. When the browning has started, add onions, garlic, bacon, herbs de Provence and mushrooms. Stir well and reduce oven temperature to about 150°C (300°F).
- Add cognac and leave to reduce for 2 to 3 minutes, add the wine, cover the pot and bring to a boil. Return casserole to oven and cook for about an hour (depending on the size).
- This is arguably the most famous dish from French cuisine aside from onion soup or ratatouille . There are many versions for this dish some recipes include garlic, some leave it out, some add in carrots, typically the wine would be a red burgundy however many regions of France would use their local wine to make coq au vin.
- When ready serve hot with boiled potatoes or rice along with your favorite salad and some crusty bread.
Preparation Time is approxmiately 30 minutes.
Cooking Time is approxmiately 1 hour and 30 minutes.