Cranky's Coq au vin

Chef: Cranky Cook

Description: Coq au vin Classic French stew in which chicken is braised slowly in red wine and a little brandy (I use cognac) to yield a supremely rich sauce filled with bacon, mushrooms and onions.

Skill Level: Intermediate

Prep Time
35 minutes
Total Time
90 minutes
4 to 6

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  • 2.0 cup carrots
  • 1.0 lb mushrooms
  • 3.0 cup Red wine
  • 1.0 cup cognac
  • 1.0 cup celery
  • 1.0 whole bay leaf
  • 2.0 tbsp Minced garlic
  • 4.0 cup onions
  • 1.0 lb Thick cut bacon
  • 0.0 to taste **** Rest of the recipe
  • 1.0 tbsp onion powder
  • 2.0 tbsp parsley
  • 2.0 tbsp creole seasoning
  • 2.0 tsp pepper
  • 2.0 tsp salt
  • 4.0 tbsp flour
  • 0.0 each Spice blend
  • 5.0 lb Chicken leg quarters


  1. Preheat Oven to375

  2. Wash chicken and pat dry. Place spice blend in a plastic bag. Put chicken pieces in bag to coat with flour and spice mixture.

  3. Remove skillet from heat. Gradually pour cognac, wine and broth into skillet, scraping pan to loosen any browned particles. Return to heat and reduce to 2/3 to half. Add wine mixture to chicken casserole dish. Add garlic, bay leaf, celery, mushrooms and onions.

  4. Fry the bacon until crisp, set aside but leave the grease in the pan. Lightly brown chicken pieces on all sides.

  5. Place browned chicken pieces in a deep, 3-quart, heat- resistant, non-metallic casserole.

  6. Brown onions, carrots and mushrooms slightly in skillet and set aside

  7. Bake for 40-50 minutes or until chicken is cooked through

  8. If sauce is not thick enough, it may be thickened with a little flour mixed with cold water. Though traditionally served on noodles or with rice, I prefer garlic mashed potatoes.

Recipe by Cranky Cook, Cranky Cook