Coq au vin

Chicken in Red Wine

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

When poultry and meats are braised in red Burgundy wine they are cooked “à la Bourguignonne.”


  • 2 (3–4-pound) chickens, cut up
  • ½ cup vegetable oil


  1. Brown chicken pieces in hot oil. When brown, pour off oil. Sprinkle with flour. Stir pieces with a wooden spoon until flour is absorbed. Pour ¼ cup Cognac over chicken and set aflame. Let flame burn out.
  2. Add quartered onions, garlic, wine, tomato paste, thyme, bouque