Coq au vin

Preparation info
  • Serves


    • Difficulty


    • Ready in

      3 hr

Appears in
Chicken: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1997

  • About

The long list of ingredients is not as daunting as it appears. The chicken is marinated overnight in wine, vegetables and herbs to tenderise and flavour it, and the dish can quickly be put together the next day. This traditional recipe originated in the Burgundy region, famous for its fine red wines.



  1. 1 onion, chopped
  2. 1 carrot, chopped
  3. 5 juniper berries


  1. To make the marinade, place all the ingredients into a large non-metallic bowl. Add the chicken pieces, cover and leave overnight in the refrigerator.
  2. Remove the chicken and dry with paper towels. Strain the marinade and reserve the vegetables and herbs separately from the liquid. Preheat the oven to moderately hot