Haute Coq au Vin


Haute Coq au Vin

Elevated French Chicken in Wine

In the realm of haute cuisine, the classic French dish Coq au Vin receives a refined makeover. This elevated version of the traditional recipe combines tender chicken, rich red wine, and aromatic herbs to create a dish that embodies the sophistication and elegance of haute cuisine.

Jan Dec

30 minutes

1 hour 10 minutes

1 hour 40 minutes

4 servings


Gluten-free, Dairy-free, Low-carb, High-protein, Paleo-friendly


Vegetarian, Vegan, Nut-free, Egg-free, Soy-free


While the original Coq au Vin is a rustic and hearty dish, the haute cuisine adaptation focuses on enhancing the flavors and presentation. The ingredients are carefully selected and prepared with precision, resulting in a more refined and elegant dish. The cooking techniques used in haute cuisine elevate the flavors and textures, creating a truly exceptional dining experience. We alse have the original recipe for Coq au vin, so you can check it out.


  • Calories: 450 kcal / 1880 KJ
  • Fat: 25g (7g saturated)
  • Carbohydrates: 10g (3g sugars)
  • Protein: 40g
  • Fiber: 2g
  • Salt: 1.5g


  1. 1.
    In a large Dutch oven, heat the olive oil over medium-high heat. Add the pancetta and cook until crispy. Remove the pancetta from the pot and set aside.
  2. 2.
    Season the chicken pieces with salt and pepper. In the same pot, brown the chicken on all sides until golden brown. Remove the chicken from the pot and set aside.
  3. 3.
    Add the pearl onions to the pot and cook until lightly browned. Remove the onions from the pot and set aside.
  4. 4.
    In the same pot, melt the butter and sprinkle in the flour. Cook for a few minutes until the flour is lightly browned.
  5. 5.
    Slowly pour in the red wine, stirring constantly to avoid lumps. Add the chicken broth, minced garlic, thyme sprigs, and bay leaves. Bring the mixture to a simmer.
  6. 6.
    Return the chicken, pancetta, and pearl onions to the pot. Cover and simmer for about 1 hour, or until the chicken is tender and cooked through.
  7. 7.
    In a separate pan, sauté the quartered mushrooms until golden brown. Add the mushrooms to the pot and simmer for an additional 10 minutes.
  8. 8.
    Remove the thyme sprigs and bay leaves from the pot. Adjust the seasoning with salt and pepper if needed.
  9. 9.
    Serve the Haute Coq au Vin hot, garnished with fresh thyme leaves.

Treat your ingredients with care...

  • Chicken — Use high-quality chicken for the best flavor and texture. Remove the skin for a leaner dish.
  • Red wine — Choose a good-quality red wine that you would enjoy drinking, as it greatly impacts the flavor of the dish.
  • Pearl onions — Blanch the onions in boiling water for a few minutes to make peeling easier.
  • Pancetta — If pancetta is not available, you can substitute it with bacon for a similar flavor.

Tips & Tricks

  • For a richer flavor, marinate the chicken in red wine overnight before cooking.
  • Use a good-quality Dutch oven or heavy-bottomed pot for even heat distribution.
  • To save time, you can use pre-cut chicken pieces instead of a whole chicken.
  • Serve the Haute Coq au Vin with crusty bread or buttery mashed potatoes to soak up the delicious sauce.
  • Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Haute Coq au Vin in individual plates, ensuring that each serving has a generous amount of chicken, mushrooms, and pearl onions. Drizzle some of the flavorful sauce over the chicken and garnish with fresh thyme leaves for an elegant presentation.

Presentation advice

To elevate the presentation of the Haute Coq au Vin, consider serving it in a shallow bowl or on a large plate. Arrange the chicken pieces, mushrooms, and pearl onions in an appealing manner. Drizzle the sauce around the chicken and garnish with a sprig of fresh thyme for a touch of elegance.