Coq au vin

  • Preparation 30 MIN
    Cooking 1 H 30 MIN
  • Servings 4
This emblematic French recipe will definitely impress your guests!



  1. With the rack in the middle position, preheat the oven to 350°F (180°C).
  2. Season the chicken with salt and pepper. Place the flour in a shallow dish. Dredge the chicken in the flour, shaking off any excess.
  3. In a large ovenproof pot over high heat, brown the chicken in the oil. Set aside on a plate.
  4. In the same pot, brown the pork fat and mushrooms. Deglaze with the cognac and let reduce by half.
  5. Return the chicken to the pot. Add the pearl onions, bouquet garni, garlic, wine, broth and tomato paste. Bring to a boil. Cover and cook in the oven for 30 minutes.
  6. Remove the lid and add the carrots. Cook, uncovered, 30 to 45 minutes or until the meat easily comes away from the bone.
  7. Delicious with pappardelle pasta with butter and parsley.


This recipe was created by Café RICARDO chef, Isabelle Deschamps-Plante.

To help you with this recipe

Red Enamelled Cast-Iron Dutch Oven

This RICARDO round cast-iron Dutch oven is great for making braised dishes or osso buco.

99.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.