Coq au vin is a comforting French country stew of chicken and wine (originally rooster and wine). Many recipes exist but our favorite is the one from the late chef Paul Bocuse. It calls for simple ingredients but the flavor of the final dish is exquisite thanks to the use of red wine, cognac and butter. Interested in making it at home? We’ll show you how.
About Paul Bocuse
Bocuse, who passed away Jan. 20th, is a culinary legend. He was part of the Michelin elite for his three-star Restaurant Bocuse, which has been open for over 50 years, and was the creator of the renown culinary competition Bocuse d’Or.
He was named Chef of the Century in 2011 by the Culinary Institute of America and was also the recipient of the Lifetime Achievement Award from World’s 50 Best Restaurants in 2005.
Paul Bocuse’s Coq Au Vin Recipe
The trick to Chef Bocuse’s coq au vin recipe is to let the chicken marinate overnight. Follow that simple step and you’ll be enjoying a flavourful and tender coq au vin.
Here’s what you’ll need to make coq au vin at home: organic chicken, cognac, carrot, flour, red wine, onion, garlic, butter, and a few spices and herbs.
After the chicken is marinated it will be drained, dried and browned until golden. The rest of the preparation includes allowing the chicken and vegetables to simmer in a wine sauce. Find the rull coq au vin recipe here.
Hungry for More?
If you love French food try your hand at making this exquisite apple tart from Normandy. Find the recipe here.