Chicken Burgundy

Chicken Burgundy

Coq au vin

Taste le Tour

From the Burgundy region

This is one of the first classic French dishes I learned to prepare as an eighteen-yearold chef in Paris. There are several versions of the dish and if you have time you can marinate the chicken in the wine overnight.


Quantity Ingredient
20 small onions, peeled
50g butter
100g bacon, cut into thin strips
250g mushrooms
8 chicken pieces, on the bone
sea salt
freshly ground black pepper
30ml cognac
1 large tablespoon plain flour
400ml good red wine
1 sprig thyme
a few sprigs parsley
1 bay leaf
1 garlic clove
2 tablespoons tomato paste
2 tablespoons chopped parsley


  1. Place the onions in a saucepan with plenty of cold water and bring to the boil. Boil for 2 minutes then drain well.
  2. Melt half the butter in a large ovenproof saucepan or casserole dish. Add the onions and brown them over a medium heat for a few minutes. Add the bacon and stir well for 2 minutes. Add the mushrooms and cook for 4–5 minutes until the mushrooms are soft. Transfer the onions, bacon and mushrooms to a dish.
  3. Add the remaining butter to the pan and brown the chicken pieces over a high heat for a few minutes. Season with salt and pepper and stir well.
  4. Drain off excess fat into a bowl and discard.
  5. Add the Cognac to the pan and carefully flame the chicken pieces. (It is safest to do this away from the stove). Stir well, then sprinkle on the flour. Pour in the wine and shake the pan.
  6. Use kitchen string to tie the thyme, parsley and bay leaf together to make a bouquet garni.
  7. Add to the pan, together with the garlic and tomato paste, and stir well. Bring to a slow simmer, cover with a lid and cook for about 20 minutes.
  8. Turn the chicken pieces over and add the mushrooms, bacon and onions to the pan and simmer for a further 10 minutes. Check the seasoning, sprinkle with chopped parsley and serve.


  • If you prefer a thicker sauce, pour it into a separate saucepan and boil until reduced to your liking.
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