Coq au Vin

Oxmoor House
This classic French dish makes a hearty one-dish meal on a cold winter night.
6 servings (serving size: 3 ounces cooked chicken, 1 cup potato mixture, and 1/2 cup rice)


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3 slices center-cut bacon
1/2 cup all-purpose flour
1 teaspoon salt, divided
1/2 teaspoon pepper
3 1/2 pounds skinless chicken pieces
1 (14.5-ounce) can beef broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 pound small shallots (about 12)
8 garlic cloves
1 (16-ounce) package baby carrots
3/4 pound small red potatoes, quartered (about 6)
1 (8-ounce) package whole mushrooms, stems removed
1 cup dry red wine
3 cups cooked hot long-grain rice


Cook bacon in a large skillet over medium heat until crisp; drain on paper towels, reserving 1 tablespoon drippings. Coarsely crumble bacon; set aside.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3/4 teaspoon salt, and pepper in a large zip-top plastic bag. Add chicken; seal and shake well to coat.

Heat 1 1/2 teaspoons bacon drippings in pan over medium-high heat until hot. Add half of chicken, shaking off excess flour. Cook 5 minutes on each side or until browned. Remove chicken from pan; place in a 13 x 9-inch baking dish. Repeat procedure with remaining 1 1/2 teaspoons drippings and chicken; set aside.

Preheat oven to 350°.

Add broth and next 4 ingredients to pan; scrape pan to loosen browned bits. Bring to a boil; cook 1 minute. Remove from heat.

Arrange carrot, potato, and mushrooms around chicken in baking dish; sprinkle vegetables with 1/4 teaspoon salt. Pour broth mixture over chicken and vegetables. Cover and bake at 350° for 1 hour. Uncover and pour wine over chicken and vegetables; sprinkle with bacon. Cover and bake an additional 30 minutes or until chicken is done. Serve over rice.

Created date

March 2010

Nutritional Information

Calories 428
Fat 9.5 g
Satfat 3.1 g
Protein 31.2 g
Carbohydrate 53.4 g
Cholesterol 76 mg
Iron 4.3 mg
Sodium 702 mg
Caloriesfromfat 20 %
Fiber 3.1 g
Calcium 64 mg