Coq an vin

Cockerel in Red Wine

Preparation info

  • Difficulty


  • Serves

    4 to 5

Appears in

Floyd on France

By Keith Floyd

Published 1987

  • About

Burgundy is supposed to be famous for Coq au Vin, but these days it’s really hard to find an authentic one. In restaurants they vary from insipid chicken stewed in uncooked wine to mountainous piles of exaggerated culinary chauvinism. Here’s how to do it properly, or rather it’s a Floyd-adapted version of that of the redoubtable Mme LeClerc of the Hotel du Terroit at Gévrey Chambertin; where, by the way, she makes her ‘kirs’ with double crème de cassis and red Gévrey Chambertin. They are amazing!!


  • 4 1b (2 kg) free-range capon, jointed
  • 5 oz (150 g) green streaky bacon, cut in cubes
  • 20 small onions
  • 4 oz (125 g) butter
  • ½ glass brandy
  • 2 pints (1 litre) red Burgundy
  • 1 bouquet garni
  • 2 cloves garlic
  • Salt and pepper
  • 1 tablespoon sugar
  • 7 oz (200 g) small mushrooms
  • 1 tablespoon flour
  • Garlic croutons


Fry the chicken, bacon and onions in about oz (65 g) of the butter in a large pan. When they have started to brown, chuck in the brandy and flame. Pour on the red wine and add the bouquet garni, garlic, salt and pepper.

Bring to the boil, add the sugar, cover and simmer for approximately 3 hours or until the chicken is done. At the end of the cooking time heat the mushrooms in some butter.

Remove the chicken from the pan when it is done and keep warm. Discard the garlic and bouquet garni. Add the mushrooms to the sauce and simmer for 5 minutes.

Make a beurre manié with the remaining butter and the flour, and add it to the sauce little by little. Stir well until the sauce has thickened. Arrange the chicken pieces on a deep platter. Pour the sauce over and garnish with the garlic croutons.