Perfect coq au vin
- Published: 8 Feb 21
- Updated: 18 Mar 24
Recipe writer Alex Hollywood’s movie star grandmother entertained lavishly in Paris in her heyday. This is her recipe for traditional French coq au vin.
Alex says: “This is my grandmother’s recipe for coq au vin. Whenever I make this, it takes me straight back to her kitchen in her home on the Champs Elysées in Paris. The dish’s simplicity is its beauty, but don’t stint on the ingredients – especially the burgundy, as its quality will shine through.”
Find more one-pot dishes here, including chicken casserole, pot-roast chicken and chicken tagine.
-
Serves 4-6 -
Hands-on time 20 min, oven time 60-75
Nutrition
- Calories
- 470kcals
- Fat
- 17.2g (5.1g saturated)
- Protein
- 44g
- Carbohydrates
- 6.6g (2g sugars)
- Fibre
- 1.5g
- Salt
- 1.5g
delicious. tips
You can buy ready-made bouquet garni or make your own: gather 2 bay leaves, a sprig each of fresh thyme and rosemary, and some parsley stalks, then tie them together with kitchen string.
Be very careful when you flambé the stew – remove the pan from the heat to add the cognac and light it, then return the pan to the heat to continue cooking.
Make up to 1-2 days ahead and keep covered in the fridge. Reheat on the hob until piping hot to serve. You can freeze the cooked dish – if you intend to, swap the cornflour for plain flour, which is more stable for freezing, and add to the pan with the shallots.