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You can (almost) wake me up for a nice chicken. Gently cooked so that all the flavors are well absorbed into the meat and it falls off the bone. We make a classic French coq au vin recipe. The French coq au vin is somewhat the counterpart of the boeuf Bourguignon. We use many of the same herbs and vegetables. and of course a fine Burgundy wine to stew the chicken.
I can't say and emphasize it often enough: If you use good products, your dish will also taste good! You really don't get a top stew from a cheap sour wine because the alcohol does "evaporate". The nasty taste of the wine really stays behind in the dish! And while we're on a roll, be sure to buy some good chicken! No kilo bangers, but fine organic chicken.

Classic French coq au vin recipe
You should make a coq au vin recipe with a rooster. That's what the word "coq" means. But a chicken is also possible! And in this case, we're making this Classic French coq au vin recipe using just the legs. These are easy to get from your butcher and if you don't dare or don't know how to cut them on the joint, ask them to do it. With such a large butcher's cleaver, it can be done in two seconds. The recipe can also be made with many different types of wine.

Coq au vin is a classic French dish of chicken stewed in wine. It is a delicious and flavorful dish that you can serve with mashed potatoes, rice or bread. Every French region has its own version of this dish. That's how they make it in Alsace with Riesling and in the Champagne region with yes ... champagne!
The herbs and vegetables that are added can also vary by region. For example, in Burgundy they use thyme, bay leaf and mushrooms, while in Provence they add rosemary, garlic and olives. No matter which variant you choose, coq au vin is always a party on your plate!

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Classic French coq au vin recipe
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print Email recipe Pin Rate recipeIngredients:
- 5 chicken legs
- 150 gram smoked bacon - in cubes
- 1 leeks - cut in rings
- 4 shallots - in rings
- 1 winter carrot - deleted and in rings
- 3 cloves of garlic - XNUMX onion - shredded
- 2 sprigs of thyme
- 1 sprig of rosemary
- 2 fresh parsley sprigs
From the stock / spice cabinet:
- 2 bay leaves
- 1 small can of tomato paste
- 400 ml Burgundy wine
- 500 ml chicken bouillon
- 100 ml Cognac
- peper
- salt
- 3 el flower
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Preheat your oven to 120 degrees.
- Cut the bolts at the joint and sprinkle with salt and pepper.
- Heat your frying pan and fry the bacon cubes. Add the thighs and fry them until nice and golden brown. Remove the meat from the pan and set aside. Fry the leek, carrot, shallot, and garlic in the remaining fat. Add the tomato puree and fry for a while. Deglaze with the cognac.
- Tie the thyme, rosemary, bay leaf and parsley together with a piece of kitchen twine. (a bouquet garni). Add this to the pan and toss in the meat.
- Pour in the wine and stock and bring to the boil. Then put the casserole in the oven and let it simmer for two hours.
- Remove the pan from the oven and remove the bouquet garni. Carefully remove the chicken pieces from the pan and add the flour. Stir until a sauce begins to set, then return the chicken to the pan.
- Serve with French potatoes or nice coarse bread.
- Delicious bites!
Other tasty chicken recipes? You can, here are a few more:
Garlic bread with spicy chicken and harissa sauce.
read it this blog about our Dutch chicken!
Fine juicy chicken fillets out of the oven with bacon.
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
Can do this one more time
Was very tasty, taste very good, only because you let it cook for 2 hours it is also super cooked, and then you have all those bones in it, so I'll make it again but with chicken breast
Hi, thanks for your response. Personally I would advise against that. Why? Stewing chicken breast for two hours does him no good. It is precisely the pieces with bone that give flavor to your dish. The fillet is actually the least tasty part of the chicken, but if you have tried it, please let me know how it tasted you! Gr Francine
Still have to make for 22 people family!! I am 84 and they ask for my former coq so…and avant…
Advice is welcome!!!
Dear Anna, I would say otherwise and start a day in advance and take a large pan/stewpan. This recipe is for 4 people so you can calculate how much you need for 22 people. Perhaps someone from your family can help you and then make it together! Enjoy your meal and have fun cooking. Gr Francine
Classic deliciousness
What if you don’t have a cast iron skillet? What’s the alternative?
Hi, in principle every snack pan is suitable! Have fun cooking, regards Francine.