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Coq au Vin de Bourgogne (Chicken in Red Wine) Recipe

Coq au Vin de Bourgogne (Chicken in Red Wine)

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

I've seen lots of different 'versions' of Coq au Vin de Bourgogne (Chicken in Red Wine), and most of them should have been ashamed to call themselves by that name!. The classic Coq au Vin, as created by the French, has a rich, thick sauce and succulent moist chicken, so that's what we are going to produce here!

      Preparation Time: 25 Minutes

      Cooking Time: 1 Hour 15 Minutes

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

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
4 oz
streaky bacon
2 oz
butter
4 lb
chicken
12
shallots
6 - 8 tablespoons
brandy
1 x 75cl bottle
red Burgundy wine
3 cloves
garlic
1
bouquet garni
1
bay leaf
 
salt and pepper
4 oz
button mushrooms
2 tablespoons
plain flour (all purpose flour)

 

How to Cook Coq au Vin de Bourgogne (Chicken in Red Wine)

  1. 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.
  2. 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.
  3. 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).
  4. Serve immediately with Potato Lyonnaise

 
Graham GRAHAM'S HOT TIP:
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'
 
GRAHAM'S WINE RECOMMENDATION: GrahamA Cabernet Sauvignon like Chateau d'Og. A global classic, Cabernet Sauvignon tends to be medium or full bodied and is a great match to hearty dishes such as lamb and beef, and more complex poultry dishes.
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Reviews of Coq au Vin de Bourgogne (Chicken in Red Wine)

Rating 5 out of 5 - Many cooks will make this recipe again July 14 2014
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
(3 reviews)
 
Rating 5 out of 5 - Many cooks will make this recipe again March 20 2014
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.
(19 reviews)
 
Rating 5 out of 5 - Many cooks will make this recipe again November 24 2013
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.
(3 reviews)

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