Coq au Vin (French)

Coq au Vin is a classic French braised dish from the Burgundy region, featuring chicken slowly cooked in red wine, typically a robust Pinot Noir. The dish is traditionally enriched with lardons, mushrooms, onions, and garlic, creating a deeply flavorful, rustic stew that is a cornerstone of French country cuisine.

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🍽️ Nutrition at a glance

This dish is relatively high in protein from the chicken and fat from the wine reduction and cooking fats, with minimal carbohydrates. A standard serving provides a good source of protein and iron, and typically ranges from 400 to 600 calories, depending on the specific recipe and portion size.

Nutrition breakdown

Calories	450 kcal
Protein	35 g
Carbs	12 g
Fat	28 g
Fiber	2 g
Sugar	4 g
Sodium	680 mg
Iron	3.5 mg
Potassium	650 mg
Vitamin A	250 IU
Vitamin C	8 mg
Calcium	40 mg
Niacin (B3)	8 mg
Vitamin B6	0.6 mg
Phosphorus	320 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Coq au Vin is a prime example of French 'cuisine de terroir,' originally designed to tenderize tough rooster meat using wine. Its unique, rich flavor profile comes from the slow braising process, which melds the wine's tannins with the savory elements of the dish, making it a celebrated comfort food in French culture.