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DISH RESEARCH · Main dish

Coq au Vin

Wine-marinated chicken casserole with aromatic vegetables, smoked bacon and mushrooms.

Coq au Vin — illustrative food image

About Coq au Vin

Coq au vin is a rustic French chicken casserole. Raymond Blanc’s red-wine version combines jointed chicken with carrots, celery and small whole onions, finished with smoked bacon and button mushrooms.

The wine gives the sauce a deep, vinous flavour, balanced by the vegetables and smoky bacon. Thyme, bay and parsley stalks contribute herbal aromas, with black pepper providing warmth.

Tender chicken pieces sit in a lightly thickened sauce with the vegetables and mushrooms. Chopped flat-leaf parsley finishes the casserole, which is served piping hot.

Allergens in this recipe

Contains: Wheat (gluten), Celery.

Other allergen details are unconfirmed.

Ingredients vary by restaurant. Confirm your allergens with staff before ordering.

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Ingredients in Coq au Vin

Raymond Blanc’s red-wine coq au vin with smoked bacon and mushrooms.

Ingredient details & uncertainties

Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.

  • Organic chicken: . Organic is the first listed choice; the recipe uses a jointed chicken rather than a single boneless cut.
  • Plain flour: . Broader wheat-flour identity for ordinary British plain flour.
  • Olive oil: . Used for both the chicken casserole and bacon-mushroom garnish.
  • Sea salt: . Used to season the chicken and the garnish.
  • Freshly ground black pepper: . Broader black-pepper identity; ground form seasons the chicken and garnish.
  • Full-bodied Shiraz red wine: . Broader red-wine identity; Shiraz is the first suggested wine before Cabernet Sauvignon. Exact product formula is unprovided.
  • Carrots:
  • Celery sticks:
  • Baby onions: . Broader onion identity; small whole onions are specified without a particular cultivar.
  • Crushed black peppercorns: . Whole peppercorns are crushed for the marinade, distinct from the separately listed ground pepper.
  • Parsley stalks: . Broader parsley identity for the stalk component of the inline bouquet garni.
  • Bay leaves:
  • Thyme sprigs: . Broader thyme identity; whole sprigs are specified.
  • Smoked streaky bacon: . Broader smoked-pork-bacon identity; the source removes the rind and uses diced streaky bacon. Full curing formula is unprovided.
  • Small button mushrooms:
  • Fresh flat-leaf parsley: . The chopped fresh garnish is distinct from the stalks in the bouquet garni.

Origins & food traditions

Coq au vin belongs to France’s rustic shared-table cooking; Blanc presents this red-wine version in Simple French Cookery.

Countries

  • France
  • FranceCatalogue link pending review

Cuisines & regions

AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.

Sources & references
  1. Coq au vin — Raymond Blanc, Simple French Cookery