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Coq au Vin — traditional dish from Burgundy, France
Main course Meat

Food Flavour DNA

Nutritional Values

🔥600kcal
💪45gProtein
🌾12gCarbs
🥑30gFat
🌿4gFibre
⚖️400 gServing

* Per serving · 400 g. May vary.

Also served in

Paris

Coq au Vin

How to order / say it
Say it Coq au Vin — [kohk oh VAHN]
Order I'd like the coq au vin, please.
Locally Je voudrais le coq au vin, s'il vous plaît.
Say locally

A traditional French chicken stew braised with red wine.

Why try it?

Though not exclusive to Lyon, Coq au Vin demonstrates the region's expertise in slow-cooked, hearty dishes that maximize flavor and tenderness in rustic meals.

How it tastes

The dish features tender chicken enriched with the deep flavors of red wine, herbs, and vegetables. Its sauce is rich, earthy, and fragrant, often mopped up with crusty bread.

Origin & History — first documented: 1900

Coq au Vin traces back to Burgundy, but rose to fame in Lyon in the 20th century. Originally, tough rooster meat was tenderized by braising it with wine and vegetables, elevating humble ingredients.

Recipe

Ingredients

  • 🥩 500 g chicken
  • 🍷 300 ml red wine
  • 🥕 2 carrots
  • 🧄 1 onion
  • 🥕 200 g mushrooms
  • 🌿 2 bay leaf
  • 🌿 10 g thyme

Method

  1. 1 Marinate chicken in red wine with herbs, carrots, and onions overnight.
  2. 2 Sear chicken until browned, then add onions and mushrooms to pot.
  3. 3 Pour in reserved wine and simmer until chicken is tender.
  4. 4 Remove chicken, reduce sauce until thickened to serve.

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All Europe recipes — France — Lyon — Coq au Vin
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