top of page

Delicious, Easy and Healthy Coq Au Vin Rouge de Bordeaux

I have a gorgeous Staub, premium French enameled cast iron Dutch oven that came with directions in French from 5 top chefs, 4 in the United States, Chicago, Boston, San Francisco and Los Angeles and 1 from Collonges au Mont d'Or France.

After reading the English version of each recipe I decided to make up my own recipe based on taste, ease of preparation, health and of course delicious.

The most important ingredient is the wine. Bordeaux from France proved difficult to find. A wine manager suggested a good Pinot Noir.


1 Organic Roasting Chicken

2. a sprig of fresh Thyme, Italian Parsley and a Bay Leaf tied together with cooking twine to make a Bouquet Garni

3. one bottle of French Bordeaux

4. 8 oz. Cremini Mushrooms sliced

5. 2 Leeks sliced

6. 2 Carrots quartered

Cut the chicken in 8 pieces: wings, legs & thighs, breasts, and back. marinate in a large mixing bowl 24 hours in wine and bouquet Garni, covered with plastic wrap in the refrigerator.

Remove chicken, gently pat dry with a paper towel, season with salt and pepper. Over medium heat brown chicken equally on all sides in a Staub Cocotte (5 minutes each side)return wine add leeks, carrots and mushrooms, salt to taste and freshly ground pepper simmer gently for 45 minutes.

Remove chicken, top with vegetables and freshly chopped parsley.


bottom of page