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Coq au Vin | Recipe for Timeless Dining

coq au vin
[by Irma Heuven]


When it comes to classic cooking, few dishes capture the essence of elegance and rustic charm quite like Coq au Vin. Originating from the heart of French cuisine, this timeless recipe has been cherished for generations. Let’s explore the delightful world of Coq au Vin—a dish that transcends age and time, perfectly aligning with Chapter Fifty’s celebration of life, style, and the joys of getting older gracefully.

Embracing Tradition:

Coq au Vin, which means “rooster in wine,” has a rich history rooted in French farmhouse kitchens. It was originally a way to make tough roosters tender by slowly cooking them in robust red wine along with aromatic herbs, veggies, and mushrooms. While the recipe has evolved over time, it still retains its comforting, hearty appeal.


  • 1 whole chicken, cut into pieces
  • 6 rashers of bacon, diced
  • 10-12 pearl onions, peeled
  • 2 carrots, peeled and sliced
  • 2 cloves garlic, minced
  • 1 bouquet garni (a bundle of herbs like thyme, bay leaf, and parsley)
  • 2 cups red wine (any full-bodied red works)
  • 1 cup chicken stock
  • 1 tablespoon tomato paste
  • 8 ounces mushrooms, sliced
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish


  1. Cook the diced bacon in a large pot until crispy. Remove it and set it aside, keeping the fat in the pot.
  2. Season the chicken pieces with salt and pepper, then brown them in the bacon fat until golden. Take the chicken out and set it aside.
  3. Add the pearl onions and carrots to the pot and cook until they start to soften. Add the minced garlic and cook for another minute.
  4. Put the chicken and bacon back into the pot. Tie the herbs together and add them to the pot along with the red wine, chicken stock, and tomato paste. Bring it to a simmer, cover, and cook over low heat for 1 to 1 ½ hours, until the chicken is tender.
  5. While the chicken is cooking, sauté the mushrooms in a separate pan until golden brown. Add them to the pot during the last 15 minutes of cooking.
  6. Once the chicken is done, remove it from the pot and keep it warm. Strain the sauce through a sieve, then return it to the pot and simmer until it thickens slightly.
  7. Serve the Coq au Vin hot, garnished with chopped parsley. It goes well with crusty bread, mashed potatoes, or buttered noodles.


As we enjoy the rich flavours of Coq au Vin, let’s remember that age is something to be celebrated. At Chapter Fifty, we encourage you to embrace the joy of timeless recipes like this one, savouring each moment and each delicious bite. Bon appétit!

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