Coq au Vin Find out how to prepare a flavorful Coq au Vin recipe from our Silver Oak Napa Valley winery chef, Dominic Orsini. Pair with a glass of Cabernet Sauvignon.
Coq au Vin

Coq au Vin

“Rooster in Wine”

An old rooster is traditionally cooked in this classic dish, because its connective tissue makes the broth rich and very flavorful. Finding a rooster to braise can be a pretty difficult task here in the U.S., so a large chicken is a good substitution.

Serves 6 / Prep Time: / Total Time:


  1. Preheat oven to 350°F.
  2. Place the chicken pieces in a large bowl and evenly season with salt and pepper. Add the flour and toss to coat.
  3. In a large Dutch oven, heat the canola oil over high heat. In batches, sear the chicken until golden brown on all sides. Transfer to a plate and repeat with remaining chicken. Discard the excess oil.
  4. Place the peppercorns, parsley, thyme, garlic, and bay leaves on a piece of cheesecloth, gather and secure with kitchen string to make a bouquet garni.
  5. Return the chicken to the pot with the wine, broth, bouquet garni, salt, and pepper. Bring to a simmer, cover with a lid and place in the oven and cook for 2 hours.
  6. During the last 30 minutes of cooking time, combine the bacon and olive oil in a large sauté pan over medium-high heat. Cook until the bacon is golden brown, 8 to 10 minutes, stirring frequently. Pour off all but 2 tablespoons bacon fat. Add the mushrooms and sauté until golden brown, about 5 minutes, then add the onion, celery and carrot and cook until the vegetables are tender, about 5 more minutes, stirring frequently.
  7. Add the bacon and vegetables to the chicken. Continue to cook the stew in the oven until the chicken is tender, about 30 minutes more. Taste for seasoning.
  8. Serve ladled over egg noodles, mashed potatoes, rice, or polenta.

Chef’s Note:

People often chuckle when I suggest cooking with our Silver Oak and Twomey Wines. While this may not be financially viable for some, I do want to stress the importance of the quality of the wine you use, especially for a wine-centric dish like this. For coq au vin, the quality of the Pinot Noir is very important. Choose a wine that you would drink on its own. If the wine is too tart or high in acid, the sauce in this dish will be very sour.

Wine Pairings

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