Coq Au Vin With Roasted Potatoes

"Coq au vin" means "chicken in wine" and can be made with red or white wine. The red version was traditionally made with Burgundy, which is made with pinot noir grapes. This updated recipe uses the elegant, award-winning Standish Estate Pinot Noir and is served with little roasted potatoes.

Servings: 4-8

Cook Time: 1 1/2 hour

Pair With: An elegant Pinot Noir or Rhone blend.

Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor


Ingredients For Coq Au Vin:

2 small roasting chickens

approximately 1 cup flour

1/4 teaspoon thyme, in two parts

1 teaspoon marjoram, in two parts

1/2 tablespoon garlic salt

1/4 lb. butter

3 tablespoon cognac

1 dozen pearl onions, peeled

1 dozen button mushrooms

1 cup dry red wine

1 bay leaf


Ingredients For Roasted Potatoes:

1 dozen fingerling potatoes of approximately the same size

spray olive oil

2 teaspoon dried parsley

1/2 teaspoon ground rosemary


Directions For the Coq Au Vin:

Have your butcher (or do it yourself) cut the chickens into pieces. Arrange your oven racks so you can accommodate a baking sheet and a heavy, lidded pot (like a Dutch oven).

Heat the oven to 350 degrees. Pat chicken dry with paper towels. Mix the flour with 1/4 teaspoon of the thyme, 1/2 teaspoon of the marjoram and the garlic salt. Dredge the chicken parts in the flour (discard any leftover flour mixture). Melt the butter in the pot over medium heat then brown the chicken on all sides.

Add the cognac and flame it by lighting it with a long handled match or bbq lighter--be careful not to get burned as the cognac will suddenly flame up for a few seconds. Add the rest of the ingredients, stir, cover and put in the oven.

After 15 minutes, when you put the potatoes into the oven, turn the meat over in the Coq au Vin pot. Continue baking for another 45 minutes, turning over the Coq au Vin once more during that time so the meat is braised in the juices evenly.

Directions For the Roasted Potatoes:

Peel the potatoes if you want a more French presentation, or leave the skins on for the vitamins and mineral nutrition. Spray with olive oil and sprinkle with the parsley and rosemary. Place on an oiled baking sheet and put in the oven 15 minutes after the Coq au Vin went into the oven. Turn over once halfway through the baking time.


Visit our Wine Store to find a wine for this recipe.

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