Coq au vin
This classic peasant stew hails from the French region of Burgundy. This dish is the perfect showcase for the harmonious coexistence of its two main ingredients – coq, or rooster, and vin, or wine, in this case a bold, rustic red wine.
The rooster is cut into sections and combined with rooster's blood, onions, carrots, garlic, thyme, bay leaves, parsley, mushrooms, salt, pepper, and a hefty dose of red wine. The ingredients are then slowly cooked over low heat until the meat becomes tender.
One of the first documented recipes for coq au vin dates back to 1913, when the French natural philosopher and zoologist Mathurin Jacques Brisson stumbled upon the dish in the Chaîne des Puys region. Julia Child later popularized the recipe among English-speaking audiences on her TV program The French Chef.
This simple "drunk chicken" dish is often accompanied by steamed or boiled parsley potatoes or buttered noodles.
Pairing tips
Beaujolais
Beaujolais is a light-bodied red wine, with relatively high amounts of acidity. It is made in the historical wine producing region Province of Beaujolais, mostly ... Read more
La Landonne
One of the three vintages produced in northern Rhône region, La Landonne is a full-bodied red wine from the group of ‘La La’ wines made from ... Read more
Burgundy
Burgundy is a world-famous French wine region that produces some of the best and most expensive wines in the world. Located in the east-central part of France,... Read more
Saint Nicolas de Bourgueil
Saint Nicolas de Bourgueil is a French appellation located in the central Loire Valley of the Touraine wine region. The wines are based on Cabernet Franc, which ... Read more
Serve with
Aligot
Aligot is a French dish which incorporates mashed potatoes, melted cheese, cream, and crushed garlic. This combination results in a creamy, elastic, and velvety mixture&... Read more
Recipe variations
Traditional Coq au Vin
READY IN 2hThis traditional coq au vin recipe adapted from the Larousse Cuisine website features all the traditional ingredients. The stew can be made in advance and then reheated before serving.
Julia Child's Coq au Vin
READY IN 3h 30minThis coq au vin recipe is adapted from Julia Child's cooking show The French Chef. The recipe, for the most part, follows the tradition, except that it does not call for rooster's blood.
Coq au Vin de Chanturgue
READY IN 1d 3hThis recipe adapted from the Consulate General of France in Boston is for coq au vin de Chanturgue, which is a type of coq au vin prepared with Chanturgue wine that is produced only in the region of Auvergne.
Coq au vin Authentic recipe
This traditional coq au vin recipe adapted from the Larousse Cuisine website features all the traditional ingredients. The stew can be made in advance and then reheated before serving.
WHERE TO EAT The best Coq au vin in the world (according to food experts)
