Coq au Vin – Coq au Vin

Serves 6
1 cockerel about 4 lbs
(2 kg)
1 carrot
1 stick celery
1 onion
3 garlic cloves
1 bay leaf
1 sprig of thyme
1 sprig of savory
6 black peppercorns
1 bottle of red Burgundy
1½ oz (50 g) butter
1 Tbs flour

       Salt, black pepper
       6 scallions
       8 oz (250 g) mushrooms
       5 oz (150 g) streaky bacon
       1Tbs parsley, coarsely chopped


  • Cut the cockerel into pieces. 
  • Clean and peel or prepare the vegetables and cut them into chunks. 
  • Marinate the cockerel overnight in the Burgundy, together with the vegetables, garlic, bay leaf, thyme, savory, and peppercorns. 
  • Remove the meat from the marinade, pat it dry and brown the pieces in a large saucepan in 1¼ oz (40 g) of the butter. 
  • Now add the vegetables from the marinade.
  • Dust everything with flour and season with salt and pepper.
  • Add the marinade, bring to the boil and simmer everything for about 2 hours. 
  • Clean the scallions and mushrooms and cut them in half. 
  • Remove any rind from the bacon and cut the bacon in strips. 
  • Melt the remaining butter in a frying pan, add the scallions, mushrooms, and the bacon and braise for 10 minutes.
  • Remove the meat from the saucepan and arrange it together with the mushroom mixture. 
  • Reduce the sauce, season to taste and pour it over the meat and mushrooms.  
  • Sprinkle with parsley and serve.
  • Tip: A strong Pinot noir of a good vintage is recommended for use in the recipe, whilst the best accompaniment for Coq au vin is a Primer Cru or even the famous Chambertin.