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Coq au Vin, Chicken in Red Wine

Coq au vin is one of the most classic dishes of French cuisine. It was originally made with an old rooster (coq) that needed long braising in red wine to become tender. Today chicken is typically used instead.

The meat is first seared until golden, then braised in red wine together with bacon, pearl onions, mushrooms and herbs. The sauce is thickened with butter and flour. The dish has roots in Gallic cooking.

Coq au Vin, Chicken in Red Wine
  • Originally prepared with an old rooster braised in red wine
  • According to legend the dish dates back to the time of Julius Caesar
  • Key ingredients are wine, bacon, pearl onions and mushrooms
  • Modern versions use chicken instead of the traditional rooster
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