Coq au Vin for Outlander on Starz

Coq au Vin for the Comte St. Germain - Outlander S2E4

Welcome back! Season 2 is ticking right along. New characters are everywhere if you're a TV fan, while for the readers among us, it's like meeting old friends for the first time in person!

Or enemies? The Comte St. Germain is definitely a man not to be crossed. He's a wealthy wine merchant, with a good dose of self confidence...cocky actually.

So I made him a French classic - Coq au Vin. Chicken in wine.

coq au vin ingredients

See what I did there? Food from fiction can sometimes stretch the imagination, but it's always delicious.

coq au vin

Traditionally, coq au vin is made with an aged cock. :) Everything, including the bird's comb, was thrown into the pot, and cooked for a long time in wine, which helped tenderize the old, stringy meat.

Julia Childs' recipe from the 60s is what most of us in modern North America use as inspiration, and I am no different. I've made a couple of changes to the old dame's version, mostly to reduce the number of pans. Cleaning up the kitchen before the newest episode of Outlander is a drag, don't you think?

That said, this recipe is still a bit involved, but the flavour of this classic stewed dish is worth a little bit of work. As with most stews and braises, this tastes even better the next day. Refrigerate it in its pan, then warm it gently in the oven before serving.

You can certainly use bone-in chicken breasts in place of the legs, just shorten the cooking time slightly to avoid drying out the meat. Whichever you use, prepare everything before you start and it will come together smoothly, before you know it.

coq au vin

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25 Apr 2016 - 7:59pm

Carol Mackey

Looks lovely--and certainly fewer pots to wash! Been there, done that, when "the old dame" was alive and sipping that Cab as she cooked. She probably would have enjoyed the moniker; "La Grande Dame de la Quisine Francaise" would have caused a great guffaw, I'll bet! My culinary education continues--I now know the a rasher of bacon is not a serving (I have always invisioned three pieces), but a single piece! Think I can knock on my neighbor's door and ask to borrow 3 tablespoons of brandy? It's his drink of choice--maybe if I share the results of it's use?? Slainte!!


I borrow little drams of booze from my neighbours all the time! LOLOL they are always happy with a small dish of whatever creation they chipped in to make!

Anna Lapping

Well, I know what I will be making on Friday to re-heat on Saturday! I am an old-timer, and always used Julia's recipe, but stopped making it in about 1990 or so when I was too busy with school and taking care of my first grandson. I think it's time to re-visit this one. Also the potatoes Daufphineoise!

25 Apr 2016 - 8:02pm


Thank you so much! I've read the Outlander series from the first book some twenty years ago and am awaiting the next book with much anticipation. Speaking of books...I can hardly wait for your cookbook...I have pre-ordered on Amazon!! June is a long ways off. Lindarn

25 Apr 2016 - 8:21pm


Hi Theresa, Yummy! Thanks for your commitment to the Kitchen. Can't wait to get the cookbook which preordered!

25 Apr 2016 - 9:58pm

Julie Mallory

Hi Theresa, Thank you so much, looks yummy! What kind of cognac do you use? Don't usually drink it, but would like to try it. I also pre-ordered your cookbook. Can't wait till it comes! Thank you.

28 Apr 2016 - 1:24am


I'm looking forward to trying this...and your cookbook!

28 Apr 2016 - 6:56pm


Works just as well with White wine, for those of us who can not drink the reds and therefore never have it in the house. Love following your recipes!!

01 May 2016 - 10:58pm


Made this today for our Society of Outlander Sisters group to enjoy before we watched the episode. The dish was delicious and the kitchen smelled amazing! I served it with a side of fresh green beans with garlic, so as not to take away from the flavors in the coq au vin. Definitely two thumbs up!

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