Coq Au Vin (pronounced “Coke Aww Veeyun”)

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Bring the flavors of France to your dinner table with one of my all-time favorite meals bringing back child hood memories; sitting around the dinner table with my family and sharing stories. This is one that you will want to write in your recipe books and share forever with your children. Make this a family memory.

Enjoy and Bon Appetit,

~Chef Philppe


• 3 lbs. chicken breast cut into 3 to 4 pieces.

• ½ cup oil

• 8 oz. bacon cut into ½ inch pieces

• 8 oz. i.q.f. pearl onions

• 8 oz. button mushrooms sliced

• 8 oz. button mushrooms whole.

• 1/2 btl red wine cabernet

• 1 quart demi-glace

• 1/2quart chicken stock

• Salt pepper

• Parsley chopped


Place oil in a large frying pan and sear chicken pieces on both sides. Remove from pan and deglaze with cognac making sure to remove pan from burner while doing so. Place pan back on burner and add bacon, pearl onion and mushroom. Sauté for 3 minutes and add chicken pieces correct seasoning with salt and pepper. Cook for an additional minute. Place all ingredients in a large casserole dish and cover with red wine, chicken stock and demi-glace. Cook in a 350 F. for approximately 2 hours, taste and correct seasoning if needed. Before serving add chopped parsley. This dish is better prepared the day before and re-heated.