, pub-1183232341631896, DIRECT, f08c47fec0942fa0 Anders Cooks: Coq au Vin à la Mode du Chef

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Coq au Vin à la Mode du Chef

Coq au Vin recipe

This is a great one-pot meal that does take some time to make, but is worth the extra time and effort. This recipe is from my nephew Sven in Switzerland. Sven made this for us one evening many years ago.

Take it away Sven.

The following recipe feeds about 4 people.


  • 1 big red onion (sliced to 1/2" strips)
  • 2 large carrots (sliced to big pieces 3/4 inch)
  • 1 whole chicken (cut into good portions)
  • 1-1.5 liter of good red wine (preferably Burgundy, but any red wine will really do)
  • 3 cup of fresh mushrooms (sliced into big pieces)
  • 1 cup of pearl onions
  • 1 cup bacon (chopped into “bite-sized” pieces)
  • 5 cloves of garlic (chopped)
  • thyme
  • rosemary
  • bay leaf

Soak the chicken, onion and carrot pieces 24 hours in the red wine. Take the pieces out. Dry the chicken pieces with a paper towel and season them with salt and pepper. Run the wine through a sieve and set aside.

Brown the chicken in a frying pan. Then saute the bacon, onion, carrots, mushrooms and garlic. Add the wine with the rest of the ingredients and let it braise at least an hour.

Before you serve it you may want to sieve the sauce and reduce it somewhat more. You can also thicken the sauce by adding a tbs. of flour dissolved in cold water. Salt and pepper to taste.

Serve the Coq au vin with french bread

Wine recommendation for this would be a nice Burgundy.

Mais, ça c'est bon!


Thanks Sven, it's just so good.

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