Coq au Vin – Chicken in Wine

This recipe came to me via Teresa’s son Bernard . It is best to serve with steamed or boiled potatoes. 

Coq au Vin - Chicken in Wine

Bernard Laevens


  • 100 g Pork rinds
  • Butter 40g
  • Rooster or old hen 1.5-2kg
  • 1 Small carrot
  • 2 Onions
  • 3 cloves Garlic
  • 2 Shallots
  • 750 ml Strong red wine
  • 250 ml water
  • 1 tablespoon Tomato paste
  • Cognac 1 small glass
  • Flour 40g
  • Parsley
  • Salt/pepper
  • 1 Bouquet garni (a bay leaf a few parsley sprigs and a few sprigs of
  • thyme wrapped in a leek leaf or bunched with a piece of celery and tied with string).
  • 250 g Bacon
  • 250 g Mushrooms sliced


    1. In a big pot, heat the butter and sliced the pork rind.
  • Add the rooster (cut in pieces) and brown it.
  • Add onions, garlic, shallots and the small carrot (everything is sliced).
  • Wet with red wine + a glass of water + tomato paste, cognac, then add flour and parsley.
  • Add salt and peper. Add the bouquet garni.
  • Cook slowly for 1.5 to 2h (it depends the age and size of the poultry).
  • Slice the bacon and put pieces in cold water.
  • Boil for few second and remove the water.
  • Melt the bacon in a small pot for few minutes,
  • Add mushrooms to bacon.
  • Cook (high) for 5-8 minutes.
  • Pour everything in a big dish and keep warm.
  • Bon appetit,
  • Bernard
  • Notes

    Adapted from Teresa Laevens

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