Coq au vin

Hel kylling Coq au Vine

Coq au vin


Pre-heat the oven to 175°.
Cut the chicken into parts and placed it in a large dish.

Mix red wine with cinnamon, star anise, juniper berries and strips of orange peel and pour it over the chickens.
Put the dish in the fridge for the next day.

Take the chicken out of the marinade, pat dry. Cook it on a pan in a bit of oil until lightly browned and place them in a large ovenproof dish.

Fry onion and mushroom on a dry pan, season with thyme and pour marinade and chicken bullion over. Bring it all to a boil and pour it over the chickens. Cook the chicken in the oven at 175° for approx. 45 min.

Cook the bacon until crispy and steam the carrots.
Add the carrots to the dish and sprinkle with bacon and parsley.

Side dishes:

Peal and cook potatoes in boiling water for 20-30 minutes.

Drain water and serve. 

Heat the bread in the oven for the last 12-15 minutes of the cooking time of the chicken. 


10 persons

2 whole grillers
1 bottle of redwine
3 cinnamon sticks
2 star anise
2 tsp. juniper
The peel of an organic orange
400g shallots or pearl onions
500g whole small mushrooms
2 teaspoons thyme
½ liter chicken broth
150g bacon
500g carrots (can be mini carrots)

Side dishes:

1,5 kg potatoes
or bread 

Cooked with


For further information

Lasse Iver Wine Jensen

Export Director Scandi Standard
+45 30 18 40 64

Mohammad Mouneimne

Head of Export
+45 30 18 41 04

Kaja Gregersen

Export Manager – Asia
+45 20 40 41 90

Mathias Brinkmann-Pedersen

Export Manager
+45 20 96 14 63

Nicolai Carlos Heide-Ottosen

Export Manager - Southern Europe
+45 30 28 12 04

Dominique Leleu

Export Manager 
+33 6 74 96 27 87

Alister Smyth

Export Manager 
+44 78 89 15 65 93

*Not treated with antibiotics subject to medical prescription. A feed additive (Coccidiostats) is used to avoid disorders of the intestines in the chicken, which can be caused by parasites.