Coq Au Vin Recipe

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Coq Au Vin
  • Chef: Nostalgia at 1911 Brasserie, The Imperial
  • Recipe Servings: 5
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Get fancy with 'Coq Au Vin', a classic French delicacy! Braise the chicken with red wine, mushrooms, garlic and bacon lardons before throwing in some fresh parsley.

Ingredients of Coq Au Vin

  • 900 gm chicken leg w/o skin
  • 900 gm chicken breast w/o skin
  • 200 gm flour
  • 1/2 cup vegetable oil
  • 75 gm garlic cloves caramelized
  • 200 gm pearl onions peeled
  • 200 gm button mushrooms
  • 150 gm bacon lardons
  • 20 gm thyme sprigs
  • 2 cups red wine
  • 2 cups brown sauce / demi glace
  • 80 gm butter for sauce
  • 800 gm potatoes tournee
  • 30 gm parsley chopped
  • 80 gm butter for potatoes
  • 10 portions bread
  • Salt and pepper - to taste

How to Make Coq Au Vin

  • 1.Season the chicken leg and breast with salt and pepper.
  • 2.Dredge in flour and saute in the vegetable oil.
  • 3.Remove the oil and add the bacon, mushrooms,garlic, pearl onions and thyme sprig.
  • 4.De-glaze with the red wine and reduce by half.
  • 5.Add the demi glace to the chicken and cook till the chicken is cooked fully through.
  • 6.Heat the butter in the pan and saute the potatoes until hot but still white.
  • 7.Add the parsley.