Tested till perfect Coq Au Vin
Coq Au VIn
Photography by Matthew Kimura

Coq Au Vin

A classic stew, coq au vin is a traditional French dish of chicken braised in wine. Impress guests at your next gathering with this Tested Till Perfect coq au vin recipe.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe3 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 3-1/2 lb 3-1/2lbchicken pieces
  • 2 2oniononions
  • 2 slices 2slicesbacon, chopped
  • 3 cloves 3clovesgarlic, minced
  • 1 lb 1lbmushrooms, quartered
  • 3 3carrotcarrots, cut in bite-size pieces
  • 1 tsp 1tspdried thyme
  • 1 tsp 1tspsalt
  • 1/4 cup 1/4cupall-purpose flour
  • 1-1/2 cups 1-1/2cupsdry white wine
  • 1 cup 1cupchicken stock
  • 1 1bay leafbay leaves
  • parsley, chopped
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Separate chicken legs at joint. If breasts are large, cut diagonally in half. Cut onions in half lengthwise; thinly slice crosswise.

In Dutch oven, cook bacon over medium heat until crisp; using slotted spoon transfer to plate. Increase heat to medium-high; brown chicken, in batches if necessary, about 10 minutes. Add to plate.

Add onions and garlic to pan; cook over medium heat, stirring, for 5 minutes, adding up to 2 tbsp (25 mL) of water if sticking to bottom. Add mushrooms, carrots, thyme, salt and pepper; cook, stirring often, for 10 minutes or until almost all liquid is evaporated. Stir in flour for 1 minute. Stir in wine, stock and bay leaf; bring to boil.

Nestle chicken into vegetable mixture; sprinkle bacon over top. Reduce heat, cover and simmer for 20 minutes. Uncover and simmer for about 20 minutes or until juices run clear when chicken is pierced.

Transfer chicken to platter; cover and keep warm. Discard bay leaf. Bring sauce and vegetables to boil; boil, stirring often, for 5 to 10 minutes or until reduced by half. Pour sauce and vegetables over chicken. Sprinkle with parsley.

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