Coq au Vin
- Serves
- 4
- Prep
- 30 min
- Cook
- 1 hr 20 min
- Difficulty
- Medium
History & Origin
Coq au vin belongs to France’s tradition of tenderising mature poultry by braising it in local wine. Burgundy is the best-known association, but regional versions use wines ranging from Beaujolais to Riesling; modern home cooks usually choose chicken thighs rather than an old rooster.