Coq au vin and Champagne

2nd June 2021

Champagne and Coq au Vin

Three generations together, enjoying the wonders of the world inside a kitchen. Today we’re making my Grandad’s Coq au vin recipe, which he found and then adapted to his liking and now we’re sharing it with you.

Coq au vin originated from France, in Dijon in the Burgundy region, it involves chicken, red wine, usually a Burgundy along with garlic, mushrooms and other vegetables of your choice.

To when and where  Coq au vin was first created we don’t really know, it’s possible that it was first enjoyed in Gaul during Julius Caesar times, but its big mark on history was during the 17th century in France, when King Henry IV wished that each of his peasants would enjoy, “A chicken in his pot every Sunday.” You may have heard of the saying ‘chicken in every pot’, it’s a misquote from the King of France, I believe he wanted it to be a meal for all, fast forward to today and the dish has risen through the ranks and is associated with fine dining.

Its first appearance in a cookbook came in 1864 and is a similar recipe to today’s Coq au vin, with it being called poulet au vin blanc, the first modern day Coq au vin recipe appeared in Julia Child’s cookbook called Mastering the Art of French Cooking in 1961, along with her making the dish twice on PBS cooking show The French Chef, she gave the dish popularity in the United States.

Champagne Faniel & Fils

Champagne Faniel et Fils is one of those wineries set in a picture-perfect French environment, when I visited the winery and met Mathieu Faniel the owner and head winemaker, the day could not have been more perfect, the sun was shining, not a cloud in the sky, Mathieu was beyond kind and welcoming, his winery looked like a set from a film, it is filled with history and great Champagne. You can see for yourself what I’m talking about by checking out A Trip To Champagne Faniel & Fils by me or A visit to Champagne Faniel & Fils by Christopher Walkey

Mathieu is the third generation to work at the Champagne house, he joined in 2008 and has helped expand the name and reach of his Champagnes across the world, Champagne Faniel et Fils all begin after World War II when Mathieu’s grandfather André Faniel founded the company, back then it was just called Faniel, it was after André’s son Jacques Faniel and his wife Brigitte had their sons Romain and Mathieu that Jacques officially changed the name to Faniel et Fils.

Champagne Faniel et Fils – Oriane Brut Tasting Notes

Aroma –👃Toasty, brioche, fruity and floral aromas.”

Flavour – “👅Fizzy nutty, toasty and floral flavours.”

This Champagne won a Gold Medal in the Spring Fling Category at the Glass of Bubbly Awards 2020.

Champagne Laurent Lequart

Champagne Laurent Lequart has been respecting the terroir and the environment for 4 generations, they have achieved the High Environmental Value (HVE) certification which was obtained in 2019 and a Sustainable Viticulture in Champagne (VDC) certification in 2020.

They are located on their family farm in Passy-Grigny, in the heart of the Marne Valley, with 11 hectares of farmland, with most of it planted with vines growing the Meunier which they use to craft their Champagnes.

Champagne Laurent Lequart – Blanche Andésyne Rosé Tasting Notes

Aroma – “👃Creamy red berries on the aroma.”

Flavour – “👅Creamy dry red berries and a hint of pastry on the palate.”

This Champagne won a Gold Medal in the Winter Warmer Category at the Glass of Bubbly Awards 2020.

The Coq au vin

Fact: In English, the dish translates into Rooster In Wine.


  • 1 medium sized chicken
  • 4 rashes streaky bacon
  • 1 onion
  • 1 clove garlic
  • Salt & pepper
  • 1 dessert spoon of olive oil & equal amount of butter
  • Parsley
  • 2 carrots
  • Button mushrooms
  • 1 bottle of red wine


  1. Cut chicken into 8 pieces.
  2. Fry chicken until brown.
  3. Remove chicken.
  4. Dice onion and crush garlic.
  5. Sweat onions in pan, add garlic.
  6. Cut streaky bacon into small pieces and add.
  7. Dice carrots and add.
  8. Add the chicken and cook for a further 5 minutes.
  9. Pour in red wine.
  10. Add button mushrooms.
  11. Add salt & pepper to season.
  12. Add chopped parsley.
  13. Place contents into casserole dish.
  14. Leave to cook over low heat for 45 minutes.
  15. Serve with rice, chips or mashed potatos.


Champagne Faniel et Fils – Oriane Brut Tasting Notes“You can smell nutty aroma when you put the glass to your lips, the very tender chicken allows the Champagne to float through with subtle nutty and yellow fruit flavours.”

Champagne Laurent Lequart – Blanche Andésyne Rosé Tasting Notes“A sweet burst of red fruits combined with enhanced savoury chicken flavours.”




Oliver Walkey

Champagne and Sparkling Wine Writer, Focused on Bringing the Exciting and Fascinating World of Bubbly to You.