Coq au Vin

Coq au Vin

37

"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
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Nutrition

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  • 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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Directions

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  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

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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 lac...

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, redu...

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 add...