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Coq au Vin (Chicken with red wine)

Philippe Houze

Servings: four.

Don’t spend a fortune on the wine, which flavors and tenderizes the chicken, but do use one you’d happily drink.


  • 1 Tbs. butter
  • 1 Tbs. canola oil
  • 1/2 cup diced bacon
  • 2 bone-in chicken breasts and 2 legs (2 to 2-1/2 lb. total), trimmed of excess fat
  • 1/3 cup brandy
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1/4 tsp. dried thyme
  • 1 medium tomato, peeled, seeded, and chopped
  • 2 cups dry red wine
  • 2 cups homemade chicken stock
  • 3 cups trimmed, quartered button mushrooms
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper

For the beurre manié:

  • 3 Tbs. butter
  • 3 Tbs. flour

Nutritional Information

  • Calories (kcal) : 590
  • Fat Calories (kcal): 330
  • Fat (g): 37
  • Saturated Fat (g): 14
  • Polyunsaturated Fat (g): 6
  • Monounsaturated Fat (g): 15
  • Cholesterol (mg): 145
  • Sodium (mg): 600
  • Carbohydrates (g): 10
  • Fiber (g): 1
  • Protein (g): 39


  • Heat a large saucepan over medium-high heat and add the butter and oil. Add the bacon and sauté until crisp. Remove the bacon with a slotted spoon and set aside. Add the chicken to the hot pan and brown on all sides. Pour off the fat from the pan into a heatproof container and reserve.
  • Pour the brandy over the chicken in the pan. The brandy should flame; if it doesn’t, hold a lit match over the pan. When the flames die out, scrape up the browned bits and add the garlic, bay leaf, thyme, tomato, wine, stock, and bacon. Cover the pot, reduce the heat to medium low, and simmer until the chicken feels firm and its juices run clear when pierced, about 30 minutes. Remove the chicken from the pan, reserving the cooking liquid.
  • Meanwhile, in a medium sauté pan over medium-high heat, heat the reserved bacon fat. Sauté the mushrooms until lightly browned, about 10 minutes. Set aside.
  • Make the beurre manié —With a fork or in a food processor, cream the butter. Add the flour to make a smooth paste. Set aside.
  • Bring the liquid in the pan to a simmer and skim the surface. Continue to simmer until the liquid is reduced by half. Whisk in the beurre manié 1 Tbs. at a time until the liquid is the consistency of light cream (you may not need all the beurre manié). Add the mushrooms and simmer for 5 minutes. Taste and add salt and pepper if needed. To serve, ladle the sauce over the chicken.


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Reviews (4 reviews)

  • DonBishop | 12/14/2020

    Very good recipe. My wife said, "Yum! Wow! Yum! This is really good!" I agree. Took a bit of time to make, but worth it.

  • cdwilliams | 03/12/2017

    Elaborate and takes some time - but the flavor was unbelievable! Given the cooking method, I was also shocked at how moist the breast meat was in this dish. One caution - when I flamed the brandy, the flames went up nearly 18" from a large saut pan - I had to pull it off the stove so it didn't burn nearby cabinets (oh, how I wish I had a better stove hood!). Also, I was too impatient to knead the butter and flour together so I microwaved the butter to melt, and it worked just fine. I'd definitely consider making this for company - it could be prepared up to the last few steps of thickening the sauce and adding back the mushrooms. We served it with mashed potatoes, but would love to try it with a wild rice pilaf too.

  • Stacey79 | 01/28/2014

    Excellent! This was actually very easy to make, with complex flavors that make it seem you spend hours making. I could literally sit at the table with good friends and just eat this slowly for hours, its that good. I suggest serving with a good baguette to sop up all that delicious sauce.

  • jenny44 | 05/05/2009

    This recipe is excellent! I used fresh thyme instead of dry which gave the flavor extra boost, since I grow my own herbs. I only added black pepper cause the bacon is already salty. I would eat this over and over!

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