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La Maison Des Chefs at Home

Chicken Coq Au Vin

This prepared dish comprises chicken slowly simmered with a synergy of ingredients and earthy red wine. Coq au Vin traces its roots for centuries.


Skinless chicken thighs, smoked lardons, onions, garlic, dried cherries, dried mushrooms, white mushrooms, tomatoes, carrots, olive oil, bay leaves, tomato paste, flour, chicken stock, port, red wine, thyme, salt and pepper.


Over hundreds of years, Coq Au Vin has popped up in a myriad of kitchens. With anything this venerable, it’s difficult to be certain of precisely when it first appeared on the scene; however, it would seem that formally, Coq au Vin made its way into and onto our palates in France around the year 1400.

Originally from Burgundy, this classic stew was made with rooster, mushrooms, bacon, and onions – a combination which slowly simmered in red wine near a grand fireplace. Cooking in this manner was common; borne from the general lifestyle at the time. Because the majority found themselves working in fields starting from early in the morning, preparing a slow-cooked meal beforehand proved extremely pragmatic. The ingredients could sit together all day, remaining unattended during the long working hours. The result? A delicious and very filling dinner after a long day – a great relief!

Changes in the original recipe have occurred over generations; for instance, rooster is no longer on the modern list of ingredients, having been replaced by chicken. And in mechanics, ovens have long since replaced fireplaces. Various chefs have brought their versions to the table and we thank the inimitable Chef Julia Child for reviving it in the modern consciousness. Thanks to these efforts, it is no surprise to see this dish on menus across the globe.

We’ve continued this trend and honored the dish’s tradition of changes along the way by tweaking it a bit. Adding dried cherries, for instance, beckons l’esprit of southwestern France, from where both Laurent and Olivier hail. This region’s cuisine embraces accents of dried fruit in its earthier sauces. Ancient cuisine from this region in France is still alive and well!


Warm in a sauté pan over low heat or in the microwave.

Serving Tips

Our preparation can be relished as is. We also love it with fresh pasta, French fries, or baked potatoes. Use your imagination! For an Italian twist, enjoy it with parmesan polenta or mushroom risotto. As leftovers, cover it with soft mashed potatoes and devour a Coq au Vin Shepherd’s Pie!

Wine Tips

The traditional accompaniment is a beautiful Burgundy, or a lovely Californian cabernet-style vintage. We also enjoy a Pomerol from Bordeaux.

Researched and Written by Michelle Odom and Gabrielle Donati