40 mins

Ingredients for Coq au Vin de Bourgogne (Chicken in Red Wine)



Currently displaying quantities in US Imperial Measurements
How to Cook Coq au Vin de Bourgogne (Chicken in Red Wine)
- Chop the bacon and lightly fry it in its own fat in a flameproof casserole until it is golden brown. Remove from the dish. Skin the chicken and cut it into serving pieces. Add half the butter to the dish and, when melted, add the chicken pieces and fry until browned all over. Drain off any excess fat and add the shallots. Sauté for 2 to 3 minutes.
- Remove from the heat. Pour in the brandy, ignite, and leave until the flames have died down. Add the wine, peel and crush (mince) the garlic and add to the dish, along with the bouquet garni, bay leaf and salt and freshly ground pepper to taste.
- Bring to the boil, cover and simmer for 1 hour. Add the mushrooms and cook for a further 15 minutes. Blend the remaining butter with the flour to make a beurre manié. Remove the bouquet garni and bay leaf from the casserole and stir in sufficient beurre manié to thicken the sauce (add it a little at a time).
- Serve immediately with Potato Lyonnaise

If you prefer your garlic to be 'subtle', before crushing or chopping it, cut the cloves down the middle long-ways and remove the central 'germ' (the thin stem that looks like a pale green or translucent vein). You will still be able to enjoy the flavour without the 'after-burn'

Reviews of Coq au Vin de Bourgogne (Chicken in Red Wine)
![]() Delicious! If you follow the recipe, you will love Graham's Coq Au Vin. The sauce was perfect, rich and brown and I loved the way the flour and butter was incorporated to thicken the sauce. Perfect as is, don't change anything! This is authentic and the flavor is superb. Lot's of raves and compliments. Classic and good! Thank you Graham. Can't wait to try it again for guests wjumper (3 reviews) |
![]() I admit I don't normally get involved in "complicated" recipes. I'm a bit more of a simple cook. But some friends were coming over and I wanted to do something nice for them. This recipe was perfect and went down a storm. dantheman (19 reviews) |
![]() At last, Coq au Vin that tastes like it should! I don't know what separates this recipes from the others that I've tried, but there really is a difference and my guests all loved it. I won't hesitate to use this particular recipe again in the future. Angie (3 reviews) |
Your Rating
What To Eat Tonight

There are lots of recipes for some foods, but here we offer a selection of recipes that are truly out of the ordinary. You'll be amazed.

These are the recipes that our editors have branded as being Top Choice. Perfect for one of many different reason, but always perfect!

No need to scratch your head and wonder how to cater for that cocktail party or finger buffet. Just check out our great selection
Other Chicken Recipes

The French name for this is "Poulet a l'ail et aux Fines Herbes en croute de Sel Parfumée" - Chicken in Garlic and Herbs with a crust of Perfumed Salt

Butter Chicken has been eaten in India for more than a thousand years and can be traced back to a restaurant called Moti Mahal in Delhi.

Hara Chicken (Green Chicken) is a chicken curry that derives its name from its colour, which it gets from the liberal use of coriander and mint leaves