French Chicken Stew

French Chicken Stew


1 person made this

This is a traditional French chicken stew known as 'Coq au Vin'. Chicken is marinated for 24 hours in red wine before being simmered for 2 1/2 to 3 hours.


Serves: 6 

  • 3kg chicken, cut into pieces
  • 2 onions, diced
  • 4 carrots, sliced
  • 1 bottle Burgundy wine
  • 3 garlic cloves, diced
  • 25g fresh parsley, diced
  • 1 pinch salt and pepper, to taste
  • 3 tablespoons olive oil
  • 100ml Cognac
  • 400ml chicken stock
  • 500g bacon, finely sliced
  • 300g button mushrooms, diced

Preparation:20min  ›  Cook:2hours30min  ›  Extra time:1day marinating  ›  Ready in:1day3hours50min 

  1. The day before, mix the chicken with the onions, carrots, red wine, garlic, parsley, salt and pepper in a large bowl. Marinate for 24 hours.
  2. Pour the marinade into a sieve to strain keeping all the ingredients.
  3. Heat the oil in a saucepan and cook the chicken over medium heat until brown. Add the cognac and flambé.
  4. Add all the vegetables from the marinade then the marinade, chicken stock, bacon and mushrooms. Simmer for 2 1/2 to 3 hours.

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