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✦ FeaturedCoq au vin de Bourgogne
Recipe · Burgundy

Coq au vin de Bourgogne

Rooster braised in Burgundy red wine

⏱ 120 minServes 6Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

  • 1free-range rooster, cut into 8 pieces2.5 kg (5.5 lb)
  • 750 ml (3 cups)red Burgundy wine
  • 200 g (7 oz)smoked lardons
  • 20pearl onions
  • 300 g (11 oz)button mushrooms
  • 4 clovesgarlic, crushed
  • 50 g (2 oz)all-purpose flour
  • 3 tbspcognac
  • 1bouquet garnithyme, bay leaf, parsley
  • 1 free-range rooster, cut into 8 pieces 2.5 kg (5.5 lb)
  • 750 ml (3 cups) red Burgundy wine
  • 200 g (7 oz) smoked lardons
  • 20 pearl onions
  • 300 g (11 oz) button mushrooms
  • 4 cloves garlic, crushed
  • 50 g (2 oz) all-purpose flour
  • 3 tbsp cognac
  • 1 bouquet garni thyme, bay leaf, parsley
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

03 — Method

  1. Marinate the rooster in the red wine with the garlic, bouquet garni and spices in the fridge for 24 hours.
  2. Drain, reserving the marinade, and brown the pieces in the Dutch oven with a little oil for 12 minutes.
  3. Add the cognac and carefully flambé, then sprinkle with the flour and stir for 2 minutes.
  4. Add the strained marinade and filtered water to cover and cook covered over low heat for 2 hours.
  5. Meanwhile, blanch the lardons, then brown them with the pearl onions in the large skillet.
  6. Add the quartered mushrooms and cook for 5 minutes until they release their liquid.
  7. Add the garnish to the pot 20 minutes before the end.

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CategorySpecialtiesRegionBurgundy