Coq au Vin is a French dish of chicken braised with wine, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local wines. On our fabulous Bordeaux cruise we, of course, will be using local kosher varieties.

Coq au Vin


  • 1/4 cup plain flour
  • 8 small skinless chicken thigh cutlets
  • 2 tbsp extra virgin olive oil
  • 6 baby shallots halved
  • 8 oz brown mushrooms, halved
  • 4 garlic cloves, crushed
  • 2 cups dry red wine
  • 1 cup chicken stock
  • 3 sprigs fresh thyme
  • 2 fresh bay leaves
  • 2 tbsp tomato paste
  • 2 tbsp fresh flat-leaf parsley, finely chopped


  • Dredge the chicken in seasoned flour
  • Sauté the chicken in olive oil till brown all over.
  • Add the shallots & mushrooms. Add the garlic then the red wine, stock, herbs and the tomato paste
  • Cook for about 35 minutes till the chicken is soft and juicy. Remove the thyme sprigs before serving.
  • Serve over mashed potatoes