Learn how to make the delicious Burgundian dish at home.

F&W Editors
March 22, 2016

You don't have to be in Burgundy to enjoy coq au vin, the traditional French stew of red wine-braised chicken. Celebrate National Coq au Vin Day with these five excellent versions of the classic dish.

1. Chicken Legs Coq au Vin

Chef Eric Ripert's version uses only drumsticks, so the meat cooks uniformly in the rich red wine sauce.

2. Coq au Riesling

This creamy take on coq au vin features chicken braised in dry Riesling and silky-rich crème fraîche stirred in at the end.

3. Coq au Vin

Typically, coq au vin requires overnight marinating, but this lighter, quicker version comes together in under two hours and is equally delicious.

4. Coq au Vin

Chef Lydie Marshall makes an intense cooking liquid with enriched chicken stock and wine that's boiled down to concentrate the flavor.

5. Coq au Vin

French chefs Frédérick and Pierre Hermé marinate the chicken overnight in wine, Cognac and aromatics for their deeply flavorful stew.