Coq au vin


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat


  • 150 g mushrooms
  • 4 garlic cloves
  • 4 French shallots
  • 2 carrots
  • 3 tablespoons olive oil
  • 1 free-range chicken, cut into pieces (long live butchers...)
  • 100 g thick-cut smoked bacon, cut into lardons
  • 1 tablespoon flour
  • 50 ml cognac
  • 1 teaspoon herbes de Provence (mixed dried herbs)
  • 500 ml Rhône valley red wine
  • 400 ml brown veal stock
  • Salt and pepper

1 flameproof casserole dish

1 chopping board


Quarter the mushrooms.

Peel and crush the garlic. Cut the shallots in half without peeling. Peel and slice the carrots into rounds.

Heat the oil in a flameproof casserole dish and brown the chicken pieces and bacon. Add the shallots and garlic, then the flour and cook for 5 minutes.

Add the cognac and flambé.

Add the vegetables and herbs, pour in the red wine and veal stock and cook over low heat for 1 hour 30 minutes.

Season with salt and pepper.