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Coq au vin
Coq au vin

Coq au vin

Preparation 20 minutes
Cooking time 1 hour
Servings 4


  • 1 chicken, about 1.4 kg (3 lb), cut into 8 pieces
  • 500 ml (2 cups) red wine
  • 2 medium onions, thinly sliced
  • 1 large carrot, peeled and cut into rounds  
  • 1 garlic clove, peeled and cut in 4
  • 2 bay leaves
  • 5 ml (1 tsp) dried thyme
  • A few black peppercorns
  • 30 ml (2 tbsp) vegetable oil
  • 75 ml (5 tbsp) butter
  • Salt and freshly ground black pepper
  • 500 ml (2 cups) veal stock
  • 90 ml (6 tbsp) flour
  • 500 ml (2 cups) mushrooms, cut into quarters  
  • 180 g (6 oz) smoked bacon, diced
  • 16 small pearl onions, blanched  
  • 15 ml (1 tbsp) Italian parsley, chopped


  1. In an enamelled cast-iron pot with lid, place the chicken and add the wine, onions, carrots, garlic, bay leaves, thyme and peppercorns.
  2. Cover and marinate in the refrigerator for 12 hours.
  3. Remove the chicken from the marinade.
  4. Strain the marinade through a sieve, reserving the wine.
  5. In a skillet, heat 15 ml (1 tbsp) of oil and 15 ml (1 tbsp) of butter.
  6. Season the chicken with salt and pepper.
  7. Sear on all sides and return to the pot.
  8. Add the wine and veal stock.
  9. Cover and simmer for 30 minutes.
  10. Meanwhile, in a saucepan, melt 30 ml (2 tbsp) of butter.
  11. Add the flour, stirring constantly to make a roux. Set aside.
  12. In the skillet, heat the remaining butter and oil.
  13. Cook the mushrooms, diced bacon and pearl onions. Set aside.
  14. After 30 minutes of cooking, thicken the sauce with the roux and add the mushroom mixture.
  15. Cook for another 30 minutes.
  16. Serve in soup plates on a bed of buttered noodles.
  17. Garnish with chopped parsley.
Availability in stores