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The dish's story
One of Lyon's oldest and most emblematic bouchons in the Ainay quarter, listed by Gault&Millau, serving classic Lyonnaise canaille cuisine including its house pâté en croûte and pike quenelle.
📋 Gault&Millau🍴 Traditional Lyonnais recipe — Café Comptoir Abel
📋 recipe source: Plat-Equilibre (Chef Marcel) - Coq au Vin de Lyon, version authentiqueIngredients
- • Farm or Bresse chicken, cut into pieces 1 (about 1.8 kg)
- • Red wine (Côtes-du-Rhône) 75 cl (1 bottle)
- • Smoked bacon, diced 200 g
- • Firm button mushrooms 250 g
- • Pearl onions or shallots 20 small
- • Garlic cloves, crushed 3
- • Bay leaves 2
- • Fresh thyme a few sprigs
- • Cognac 1 tbsp
- • Butter 30 g
- • Olive oil 2 tbsp
- • Flour 2 tbsp
- • Salt and freshly ground pepper to taste
Method
- 1 The day before, marinate the chicken pieces in the red wine with the crushed garlic, bay leaves, thyme and cognac. Cover and refrigerate overnight.
- 2 Take the meat out 30 minutes before cooking. Drain it, pat dry with paper towels, and reserve the marinade.
- 3 In a cast-iron pot, brown the diced bacon without added fat; remove and set aside once golden.
- 4 Color the chicken pieces on all sides in the bacon fat, then dust with the flour and stir to coat well.
- 5 Strain the marinade and pour it gradually into the pot. Add the bacon and the peeled pearl onions and bring to a boil.
- 6 Cover and simmer gently for about 45 minutes over low heat.
- 7 Meanwhile, sauté the mushrooms separately in the butter until golden.
- 8 Add the mushrooms about 5 minutes before the end. Adjust seasoning, reduce the sauce if needed, and serve hot.