kimkim cooking


Coq au Vin


Hello! This is the first post on my blog! After I decided to open a food blog, I was wondering what recipe should be the first one. So many dishes came to my mind! Then, I decided that I would cook and post something special for my husband. Romain (my husband) gave me lots of help opening this blog. It wouldn’t have been possible to have without him!  My husband is from France and loves chicken, so here we go! I made French chicken cuisine for him and love to share the recipe with you!


Coq au Vin is a classic French braised chicken dish cooked with wine. It takes several hours to make (prep + actual cooking time). I made this on labor day weekend because it was 3 day weekend, so  I could enjoy some serious cooking time.


I used to make Korean version of braised chicken dish with lots of garlic and other kind of Asian Herbs, but it was my first time to make a French version of braised chicken! For other chicken dish, I usually use chicken breast, because my husband doesn’t like chicken with bones. For Coq au Vin, I used boneless chicken thighs for him, and drumsticks for me. You can use a whole chicken or only chicken breasts if you prefer.


Here is my recipe for Coq au Vin, and I hope you enjoy it!


Coq Au Vin vegetables

Coq au Vin

Things you need

For Coq au Vin
Makes 4 servings

  • 1 bottle of wine (Cabernet Sauvignon)
  • 6 chicken thighs  and 6 chicken drumsticks
  • 1 onion
  • 1 carrot
  • 2 garlic cloves
  • 4 strips of bacon
  • Fresh herbs (sage, rosemary, thyme) + dried bay leaves (optional)
  • 2 cups of chicken stock
  • 1 TBS flour
  • Salt and black pepper

For side dish

  • 2 cups of couscous
  • 10-15 pearl oniona
  • 7 mushrooms
  • 1 TBS butter
  • Salt and black pepper


1. Marinate chicken thighs and drumsticks in wine (keep it in refrigerator  for 24hr).


2. Take out the chicken from the wine. Use paper towel to remove wine on the surface of chicken.  (save the wine!, you need it later).


3. Cook bacon in low medium heat for 10-15 min in a pot, and take out bacon from the pot. Keep the oil. (Use a pot that can contain a bottle of wine + 2 cups of chicken broth. We will add those things in the pot later).


4. Add chopped garlic in the pot with bacon oil and cook it for 1 min in low heat, then add chicken in the pot. Sear chicken in medium high heat for 3 min on each side. Take out the cooked chicken from the pot and set aside.


5. Add chopped the carrot and onion into the pot with bacon oil. Cook for 5 min in medium heat. Then, add flour and mix well.


6. Add wine that you used for the chicken marinade, and boil it until the volume of liquid becomes 1/2 from the original amount. (I boiled it for 20 min in medium high heat).


7. Add the chicken stock into the pot with wine, and boil it for 15 minutes in medium high heat.


8. Add the seared chicken, fresh herbs, and dried bay leaves into the pot, and boil it for 1 hr.


9. Take out the chicken from the pot, and keep it warm.


10. Use a cooking screen, collect carrot, onion, and herbs on the screen, and transfer liquid into a new pot.


11. Boil the liquid in medium high heat until it become thick and add salt and pepper for taste  (I boiled mine for 10-15 minutes.


12. Pour the liquid sauce on the warm chicken and Enjoy.


I served Coq au Vin with Couscous, mushroom, and pearl onion.


1. Cook couscous as its direction. (I used Trader Joe’s Cous Cous, and I boiled 2 cups of water and add 2 cups of couscous in boiled water. Then, remove the pot from the heat, and cover for 5 min).


2. Melt butter in medium heat, and add pearl onions cook for 5 min.


3. Add mushrooms and cook for 3 min and add salt and pepper for taste.


Coq Au Vin pot


Coq Au Vin with pearl onions

Share and enjoy!

One thought on “Coq au Vin

  1. Hi! Yummy….this looks so good. I love Coq au Vin! I cook at a French restaurant, so I have become familiar with French cuisine too. But at home, most of what I cook is Korean. My French boss also loves Korean food. Sometimes we play with the idea of fusioning Korean and French cuisine for certain dishes. I am sure you do that too! I look forward to reading more of your posts.

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