A French Classic That Wows Every Time: My Coq au Vin Recipe from Burgundy to Cannes
- Eliane Muskus
- Jun 10
- 3 min read
Learn how to make this timeless French dish the easy way—traditional or lighter, and even pressure-cooked!
🍽️ The French Dish My Guests Always Asked For
Back when I was still living and teaching cooking classes in sunny Cannes, one recipe was requested so often that I almost considered renaming the class after it—Coq au Vin, the legendary chicken stew from Burgundy. Interestingly enough, I had already mastered it years earlier while working a summer season in a beautiful auberge nestled in the Burgundy countryside. Their kitchen was known for this dish, and it became one of the first regional classics I fell in love with.
Guests who booked my Cannes classes often asked ahead of time if Coq au Vin would be on the menu. They wanted to learn it, taste it, and master the technique. And I always said yes—with a twist.
During the warmer months, I offered a lighter take on the dish using white wine instead of the traditional red. That sunny version became a favorite among my summer students and a perfect showcase of how a simple swap could refresh a classic. I also taught them how to make Coq au Vin in the pressure cooker—a time-saving hack that kept all the bold flavors beautifully locked in.
Coq au Vin Recipe – French Chicken Stew with Wine
Serves: 6
Prep Time: 25 minutes
Cook Time: 2 hours 30 minutes on stovetop or oven (or 30 minutes in a pressure cooker)
🛒 Ingredients:
For the stew:
4 chicken thighs (skin removed)
2 chicken breasts (boneless, skinless)
2 chicken legs
12 whole shallots, peeled
3 garlic cloves, minced
3 tbsp Cognac or brandy
5 cups good-quality red wine (or dry white wine for the lighter version)
2/3 cup chicken stock
1 tbsp olive oil
3 oz dry-cured bacon, diced
2 tsp tomato paste
A bouquet of herbs: 3 thyme sprigs, 2 rosemary sprigs, 2 bay leaves
Salt & freshly ground black pepper to taste
Chopped fresh parsley for garnish
For the mushrooms:
8 oz chestnut mushrooms
1 tbsp olive oil
To thicken the sauce:
2 tbsp all-purpose flour
1 tsp olive oil
1 tsp soft butter
👩🍳 Step-by-Step Instructions:
1. Optional but Recommended:
Marinate the chicken overnight in half the wine with a few crushed peppercorns. This adds depth and tenderness.
2. Start with the Bacon & Shallots:
Heat oil in a large pot or Dutch oven. Sauté the bacon until crisp, then set it aside. Add the shallots and cook until golden on all sides (about 8 minutes), then remove and reserve.
3. Brown the Chicken:
Remove the skin from all chicken pieces. In the same pot, brown the chicken in batches until golden on each side. Set aside.
4. Deglaze with Cognac:
Add garlic and stir briefly. Pour in the Cognac and scrape up the flavorful bits from the bottom.
5. Build the Base:
Return chicken legs and thighs to the pot. Gradually pour in the wine, then add stock and tomato paste. Tie the herbs and drop the bundle in. Add the bacon and shallots. Season generously.
6. Simmer Slowly:
Cover and simmer gently. After 10 minutes, add the chicken breasts. Let everything cook for about 1 hour (or only 25–30 minutes if using a pressure cooker!).
7. Cook the Mushrooms:
In a separate pan, sauté mushrooms in olive oil until nicely browned.
8. Make the Sauce Silky:
Combine the butter, oil, and flour to form a paste. Bring the stew’s liquid to a gentle boil and whisk in the paste until the sauce thickens.
9. Assemble & Serve:
Return all chicken, shallots, and mushrooms to the pot. Ladle the sauce over, sprinkle with parsley, and serve with crusty bread or mashed potatoes.
🔁 Optional Twists:
✔️White Wine Version: Use a dry white wine like Sauvignon Blanc. It adds brightness and a different dimension—especially good for spring and summer.
✔️No Cognac? Use bourbon or mix a splash of white wine vinegar with a bit of honey for that sweet tangy kick.
📌 Make-Ahead Tip: This dish tastes even better the next day. Perfect for entertaining.
This dish has never let me down—whether served in a Michelin-accredited kitchen, a cozy bistro setting, or a lively cooking class. Whether you go the traditional red route or try my lighter white wine version, Coq au Vin is French comfort at its finest.
Ready to impress your guests? Try it the classic way… or give the pressure cooker trick a go and save hours while savoring every bite.
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