Coq au Vin

Coq au Vin

Kelly Bigelow 0

"This is a French chicken dish cooked with vegetables, herbs and burgundy wine that is absolutely marvelous. I make it for special occasions and am always complimented on it. Serve with hot cooked noodles, crusty French bread and a green salad, if desired."

Ingredients 1 h 20 m {{adjustedServings}} servings 242 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 13.1g
  • 4%
  • Protein:
  • 30.7 g
  • 61%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Spray a large non-stick skillet with cooking spray. Saute chicken over medium heat for about 15 minutes, or until lightly browned on both sides.
  2. Add the mushrooms, carrot, wine, onions, bacon bits, parsley, garlic, marjoram, thyme, bouillon, pepper and bay leaf. Bring to a boil, then reduce heat to low; cover and simmer for 25 minutes, or until chicken is cooked through and no longer pink inside.
  3. Using a slotted spoon, transfer chicken, mushrooms, carrot, and onions to a platter, discarding bay leaf; cover to keep warm and set aside.
  4. In a small bowl combine flour and water and whisk together. Stir mixture into skillet and cook until thick and bubbly, 5 to 10 minutes. Cook and stir 1 minute more and pour mixture over chicken and veggies. Serve warm.
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Reviews 37

  1. 50 Ratings


This is not Coq Au Vin! It's chicken and wine but does not come close to capturing the depth of flavor and sophiscation of the classic French dish. The chicken was tough and dry, the sauce lacked the depth of flavor that makes this dish famous. If you are going to make Coq Au Vin, take the time to do it right and don't try to take a shortcut. You are cheating yourself of the real deal.


This dish made Julia Child famous. It is a mix of complex ingredients coming from simple foods -- use only the freshest ingredients for this dish. If you do not have a very large skillet, reduce the onions to 8 and the mushrooms to 8 as well. The bacon flavor is essential to this dish so I recommend frying a few pieces of bacon in place of the bacon bits. Use only a dry red wine that you would drink (and enjoy)-- I recommend a Pinot Noir for this dish.


Although I cook a lot, I've only made Coq au Vin twice and I was really looking forward to the taste. Sadly, it was a disappointment. It was too winey and the sauce had no depth. I would try adding a teaspoon or 2 of tomato paste if I tried this again. I probably won't because Emeril Lagasse's recipe is sooo much better, it's worth the extra few minutes of prep work! Thanks anyway, Kelly!