Coq au Vin

Maggie May Schill


Guess what I found at the market on special??? That's right, a matured rooster!!! I'm cooking for only myself and my husband, so I picked up the smallest bird I could find... he's very cute!

This recipe is just how I do it. Everyone and there mother seems to have a different take on Coq au Vin... and so do I.

This recipe works just fine with young fresh chicken, though it is intended for mature chicken.


★★★★★ 1 vote

15 Min
45 Min


  • 1
    whole rooster, quartered (labeled "mature chicken" or "coq" in grocery store)
  • 4 oz
  • 1 Tbsp
    extra virgin olive oil
  • 4 Tbsp
  • 1
    bay leaf
  • 4 clove
    garlic, mashed
  • 1 Tbsp
    thyme, fresh chopped
  • 1 c
    chicken stock, low-sodium
  • 1 1/2 tsp
    all-purpose flour
  • 1 1/2 c
    red wine, young
  • 1 large
    heirloom tomato, coarsely chopped
  • 2 c
    cremini mushrooms, sliced thinly
  • 1 1/2 c
    pearl onions, sliced thinly
  • ·
    salt and pepper to taste

How to Make Coq au Vin


  1. Place bacon in a medium sauce pan, fill with cold water and bring to boil. Cooking for about 8 minutes. Immediate cool bacon down in cold water after the 8 minutes.

    Side note: I like to use my bamboo Asian straining spoon-thing-a-ma-call-it to get my bacon out of the hot pot quickly. You boil the bacon to remove the smoked flavor that would penetrate the dish, also to get some of the sodium out of it. You want to control salt in this recipe. Salt can be added later... but never taken away!!!!!!!!!
  2. Once bacon has stopped cooking in the cold water, pat dry and heat up a large soup pot or dutch oven. Drop the bacon in and saute' until just brown!
  3. Add olive oil to pan, salt and pepper chicken liberally and brown chicken quarters on all sides. You want to crisp the skin up nicely!

    Side note: I would like to mention that if your bacon rendered out a significant amount of fat, do not drain it out, just omit the olive oil altogether and brown your chicken in the bacon fat instead.
  4. Add chicken stock, bay leaf, thyme, wine and tomato to the pot. Simmer for about 20 minutes.
  5. While your pot is simmering it is good time to saute' your mushrooms and onions together with 2 tablespoons of that butter. Saute' it nice and brown and yummy!!
  6. After the 20 minutes remove your chicken from the pot. Dispose of bay leaf. Spoon off excess fat from the top of the liquid if there is any.
  7. Mash remaining butter, together with mashed garlic and flour. (food processor works well here) Add to the pot with the liquid. Whisk continually to thicken it up. Salt and pepper it.
  8. Make sure your pot is over low heat. Return chicken to pot and baste gently in the sauce.
  9. Add mushrooms and onion to the pot, give them one flip in the sauce.
  10. Turn the Coq au Vin out to a serving platter and top with the reserved bacon. Rest for a few moments.

    EAT!!! ^_^ <3

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