Coq Au Vin | How to make Coq Au Vin

By Shaima I  |  21st Sep 2015  |  
4 from 2 reviews Rate It!
  • Coq Au Vin, How to make Coq Au Vin
Coq Au Vinby Shaima I
  • Prep Time


  • Cook Time


  • Serves





Video for key ingredients

  • Homemade Chicken Stock

About Coq Au Vin Recipe

My friend inspired me of the delicious 'Coq Au Vin' recipe made from chicken!

Coq Au Vin is an authentic dish which is perfect to serve on all occasions. The Coq Au Vin is delicious and has an amazing aroma. Coq Au Vin by Shaima I will help you to prepare the perfect Coq Au Vin in your kitchen at home. Coq Au Vin needs few minutes for the preparation and 90 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Coq Au Vin. This makes it easy to learn how to make the delicious Coq Au Vin. In case you have any questions on how to make the Coq Au Vin you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Shaima I. Coq Au Vin will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Coq Au Vin

Ingredients to make Coq Au Vin

  • flour - 1/2 Cup + 3 Tablespoons
  • chicken Pieces - 1.3 Kgs
  • butter - 5 Tablespoons
  • Ham (Cut Into 1/4 Inch Pieces) - 50 To 100 Grams
  • water - 2 Tablespoons
  • salt - 1/2 Teaspoon
  • pepper - 1/8 Teaspoon
  • onions (Boiled and Peeled) - 6 Small
  • garlic (Finely Chopped) - 2 Cloves
  • Dried Thyme Leaves - 1/4 Teaspoon
  • bay leaf - 1 Small
  • mushrooms (Thinly Sliced) - 3 Cups
  • chicken Stock (Fat Removed) - 1/2 Cup
  • parsley (Chopped) - 1 Tablespoon

How to make Coq Au Vin

  1. In a plastic bag, put half cup of flour. Add a few of chicken pieces to the bag, shake well and remove after each piece is coated. (Repeat until all pieces are coated)
  2. Melt 1 tablespoon of butter in the cooker. Then add ham and fry till light brown. Remove and keep aside.
  3. Group chicken into 3 batches. Melt 2 tablespoons butter in cooker. Roast chicken till brown and remove each batch, set aside.
  4. Move the cooker away from the heat and sprinkle water. Stir to remove any frying residues attached to the base.
  5. Return the cooker to heat. Add chicken and remaining ingredients (except parsley, remaining butter, 2 tablespoons and flour, 3 tablespoons). Mix well.
  6. Close the cooker. Bring to full pressure on high heat. Reduce heat and leave for 6 minutes.
  7. Remove cooker from heat. Allow to cool naturally.
  8. Open cooker. Place the chicken on a serving dish and keep hot.
  9. Remove the cooking liquid/Stock, drain off the fat and reserve 1 & 1/4 cups of the liquid/stock.
  10. Melt remaining butter (2 tablespoons) in the cooker on medium heat. Sprinkle in remaining flour (3 tablespoons) and cook on low heat by stirring constantly with a wire whisk. Add in the reserved stock as required.Stir into the serving dish.
  11. Serve hot, garnished with parsley.

My Tip:

My secret sauce is the chicken stock, which makes the chicken and the other ingredients very flavourful and delicious.

Reviews for Coq Au Vin (2)

Sujata Limbu3 years ago

This looks very yummm!

Sukhmani Bedi3 years ago

Picture please :)

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