Culinary Institute of America Recipe
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Coq Au Vin (Rooster Cooked in Red Wine)

TasteNY logoToasted flour is easy to prepare and stores well. You can use it to thicken sauces, soups, stews, and braises.

Chef’s note: Whatever red wine you put in the stew, pick a more expensive version of that wine, or grape to serve with the dish.

Learn about New York State wines in our video. Choose your own to use with this recipe.

CIA's Coq Au Vin recipe



Serves 6–8

  • 1 rooster, stewing hen, or stewing fowl (about 6 pounds)
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 medium onion, chopped roughly
  • 5 ounce slab bacon or pancetta, un-sliced
  • 1 teaspoon unsalted butter
  • Salt and pepper as needed
  • 24 pearl onions, peeled
  • 12 small white mushrooms, whole (about the size of the pearl onions)
  • 1 medium onion, cut into large dice
  • 2 carrots, cut into large dice
  • 1 celery stalk, cut into large dice
  • 3 garlic cloves
  • 2 tablespoons all-purpose flour, toasted*
  • 2 tablespoons brandy
  • 1 bottle full-bodied red wine (750 ml)
  • 3 sprigs thyme
  • 2 bay leaves
  • 1 tablespoon butter


  1. Cut the rooster into 8 serving pieces. Reserve the breast and leg pieces and use the back, wings, and giblets to prepare a stock.
  2. To make the stock, add the back, wings, and giblets (except the liver) to a small stockpot with the chopped carrot, celery stalk, and onion. Cover the contents with cool water and bring it to a very low simmer. Simmer for about 2 hours. Skim the surface occasionally to remove impurities. This stock will be used later in the dish, so keep it warm on the stove until you need it in step 7.
  3. Cut the bacon or pancetta into lardons. First cut the rind away from the piece of slab bacon. Slice the bacon into 1/4-inch-thick slices. Turn these slices 90 degrees and cut a right angles, so that each piece contains layers of fat and lean meat. Put the lardons into an enameled, 5 1/2-quart cast-iron casserole with a1 teaspoon of butter. Cook gently on medium-low heat until the fat is rendered and the pancetta or bacon is medium brown but not yet crispy, about 6 minutes. Remove the lardons with a slotted spoon and set them aside to drain on a paper towel.
  4. Season the rooster pieces on both sides with salt and pepper, and brown them in the pork fat on medium heat, about 4 minutes on each side. Don’t crowd the pan, but more importantly, don’t scorch the fond that is forming; it will be the basis of the sauce. Remove the browned rooster pieces and set them aside on a warm plate. Remove all but 2 tablespoons of the fat in the pan, and reserve what you removed.
  5. In the same casserole, sear the pearl onions and mushrooms separately until lightly browned. Remove with a slotted spoon and transfer to bowls, reserve. Add the diced onion, carrot, and celery to the casserole and cook on medium until the onion is deep brown, about 10 to 12 minutes. Crush the garlic cloves with the side of a chef’s knife, pull away the peels, and add them to the casserole. Cook the mix until the garlic is fragrant, about 3 minutes.
  6. Sift the flour into the vegetables. Cook until evenly combined (it will look a little pasty), 1 to 3 minutes. Remove from the heat and let it cool for about 5 minutes. Deglaze with the brandy and wine, stirring to loosen any drippings that have begun to stick to the pan, and evenly blend in the flour. Add the thyme and bay leaves, and return the rooster (with its juices) and lardons to the pan.
  7. Add the stock to the casserole so it just covers the rooster pieces. Bring the stock to a boil, then lower the heat to establish a simmer. Cook, partially covered, for 1 hour, then add the pearl onions and cook another 45 minutes. When the rooster is tender, but not falling off the bone, remove the pieces and keep warm. Reduce the sauce to a slightly syrupy consistency, about 10 minutes, and swirl in 1 tablespoon of butter. Add the mushrooms and return the rooster to the sauce to heat it through.
  8. Serve the rooster pieces coated with the sauce and the vegetables.

Toasted Flour

  1. Preheat the oven to 350 degrees F and spread a thin layer of all-purpose flour on a baking sheet or pan.
  2. Toast the flour in the oven, stirring it occasionally so it browns evenly.
  3. When the flour is a golden brown, remove it from the oven and pour it into a cool bowl.
  4. After the flour cools down, sift it to break up any clumps.
  5. Transfer to a storage container. The flour will keep almost indefinitely in a cool, dry area.

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