Tested till perfect Coq Au Vin
Coq Au Vin
Photography by Jodi Pudge

Coq Au Vin

This classic dish is ideal for entertaining because you can sit and sip with guests while it simmers. Serve the same type of wine for drinking as you used in the sauce.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe2 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 45 minutes
  • Cook time 1 hour and 30 minutes
  • Portion size 8 servings


  • 1 1whole chickenwhole chickens, (1.5 kg)
  • 2 tbsp 2tbspbutter
  • 1 pkg (284 g) 1pkg (284 g)pearl oniononions, peeled
  • 2 cups 2cupsbutton mushroommushrooms, (about 225 g)
  • 1 cup 1cupchopped oniononions
  • 2 tsp 2tspchopped fresh thyme, (or 1 tsp dried)
  • pinch pincheach salt and pepper
  • 1 1bay leafbay leaves
  • 1-1/2 cups 1-1/2cupsdry red wine
  • 1-1/2 cups 1-1/2cupschicken broth
  • 2 tbsp 2tbsptomato paste
  • 1 tbsp 1tbspcognac or brandy, (optional)
  • 2 tbsp 2tbspchopped fresh parsley
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Remove giblets and neck (if any) from chicken. Using kitchen shears, cut chicken down each side of the backbone.

Discard backbone. Cut off wing tips; cut chicken in half along breastbone. Cut each hald between thigh and breast.

Cut each breast in half crosswise. Cut each leg at joint between drumstick and thigh.

In shallow Dutch oven, heat 1 tbsp of the butter over medium-high heat; working in batches, brown chicken, 4 to 5 minutes per batch. Using slotted spoon, transfer to plate.

Drain fat from pan; reduce heat to medium. Add pearl onions and mushrooms: cook, stirring often, until browned, about 5 minutes. Transfer to separate plate. Melt remaining nutter in pan; cook chopped onions, thyme, salt, pepper and bay leaf, stirring often, until onions are softened, about 8 minutes.

Add wine, broth, tomato paste, and cognac (if using); bring to boil over high heat, stirring and scraping up any browned bits from bottom of pan. Return chicken and any accumulated juices to pan. Reduce heat to medium; cover and simmer, stirring occasionally, for 20 minutes.

Return mushroom mixture to pan; cover and simmer, stirring occasionally, until reduced to consistency of maple syrup and juices run clear when chicken is pierced, about 25 minutes. Discard bay leaf. Stir in parsley. (Make-ahead: Let cool for 30 minutes. Scrape into casserole dish; refrigerate until cold. Cover and refrigerate for up to 2 days. Reheat in 350°F/180°C oven, about 30 minutes.)

Tip from The Test Kitchen: If you prefer a light-bodied wine and sauce, use a Pinot Noir or Gamay. For robust flavour, choose a Cabernet Sauvignon, a Meritage (or Bordeaux) blend or Baco Noir.

Nutritional Information Per serving: about

cal 296 pro 25g total fat 18g sat. fat 6g
carb 7g fibre 1g chol 100mg sodium 287mg
potassium 490g


calcium 3 iron 11 vit A 8 vit C 8
folate 8
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