Coq au Vin

Coq au Vin Recipe
Photo: Romulo Yanes
The flavor in this classic French chicken dish comes from simmering the chicken for a long period of time in a mixture of fresh vegetables and red wine.


Serves: 8 (serving size: 1 thigh, 1/2 cup cooked vegetables, about 1/4 cup sauce)

Recipe Time

Prep: 30 Minutes
Cook: 5 Hours

Nutritional Information

Calories 327
Fat 9 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 35 g
Carbohydrate 14 g
Fiber 2 g
Cholesterol 162 mg
Iron 2 mg
Sodium 528 mg
Calcium 52 mg


6 medium carrots, cut into 1/2-inch chunks
8 ounces sliced baby bella mushrooms
2 dried bay leaves
1/4 cup all-purpose flour
1/2 teaspoon dried thyme
8 bone-in chicken thighs (about 3 lb. total), skin removed
Salt and pepper
1 tablespoon plus 1 tsp. olive oil
3 tablespoons tomato paste
2 cups dry red wine
8 ounces peeled pearl onions (about 1 3/4 cups)
4 cups baby arugula, for serving, optional


1. In a slow cooker, combine carrots, mushroom slices and bay leaves.

2. In a large bowl, combine flour and thyme. Season chicken with salt and pepper. Add chicken to bowl with flour mixture and toss until evenly coated. In a large skillet, warm 2 tsp. oil over medium-high heat. Add half of chicken and cook, turning once, until golden brown, 3 to 4 minutes per side. Transfer to slow cooker. Repeat with remaining oil and chicken.

3. Add tomato paste and wine to skillet and cook, stirring and scraping up browned bits, until boiling steadily, about 1 minute. Pour over chicken. Scatter onions on top. Cover and cook on low until meat is tender, 3 to 5 hours.

4. Remove and discard bay leaves. With a slotted spoon, transfer chicken and vegetables to shallow bowls. Carefully pour sauce from slow cooker into a fat separator. Pour skimmed sauce over chicken; discard fat. Top with baby arugula, if desired.

Genevieve Ko,


November 2013
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