Dish · french
Coq au Vin
Chicken braised in red wine with bacon, mushrooms, onion, and garlic until the sauce reduces into a dark, wine-heavy gravy. It uses bone-in thigh meat that holds up to the long cook.
Where it comes from
The dish is tied to French peasant cooking, using an older or tougher bird that needed slow braising to turn tender, along with regional wine to both cook and flavor it. No fixed date or person marks its start, despite various origin legends.
What cooks argue about
Marinating the chicken in wine overnight versus braising it in wine from the start is the main split, since marinating deepens flavor but some cooks say it toughens the meat.
Versions
Nobody has published a coq au vin here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
chicken thigh bone in
dry red wine
bacon
mushroom button
onion
garlic