The origin of Coq au Vin
Classic Coq au Vin, or chicken in wine, is a traditional French stew where chicken is braised with Burgundy pinot noir wine, lardons (salted fatty pork), mushrooms and pearl onions. You’re left with a beautifully tender chicken in a rich, flavourful sauce. It was originally a rustic French dish, then the recipe was popularised by the well-known chef Julia Child.
Today, Coq au Vin is famously loved around the world. It features on many fine dining menus, and it is chosen time and time again by chefs and home cooks alike to showcase their skills.
The recipe is traditionally complex and time consuming to prepare, but the team at
Western Star have created this recipe with only four steps.
This simple version has fewer steps and takes less time than traditional Coq au Vin recipes, but achieves the great flavour using cultured butter that makes it so special.
What does Coq au Vin taste like?
The sauce has a rich savoury taste with a velvety texture thanks to the addition of butter. It has many layers of flavour, a rounded tang from the simmered wine, sweetness from the onions and shallots, savouriness from the bacon and mushrooms all mingling with the brightness of fresh herbs. The chicken itself is fork tender and juicy, marrying with the flavours of the sauce.
What is Coq au Vin traditionally served with?
Buttery mashed potatoes and warm seasonal vegetables are traditionally served however it also pairs well with simple, starchy sides that can soak up the sauce. Thick slices of bread with butter,
roasted potatoes and other starches are also popular choices.
Coq au Vin side recipes
See below recipes for great sides to serve with your homemade Coq au Vin.
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recipe Partner at
. This feature includes a mix of content sourced from Western Star and our own opinions.
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