Coq au Vin

Becky Luigart-Stayner; Cindy Barr; Sabrina Bone; Kathleen Kanen

Although traditionally made with an older bird, this French braise is great with supermarket chicken. You can purchase a whole chicken and cut it up (or have the butcher do so), or start with bone-in parts. Meat on the bone offers more flavor than boneless meat and holds up best in braises. An American pinot noir or French burgundy are tasty choices for Coq au Vin. You can serve in a bowl over mashed potatoes to soak up the sauce.

Yield: 4 servings (serving size: about 3/4 cup sauce and 1 breast half or 1 thigh and 1 drumstick)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 353
  • Calories from fat: 29%
  • Fat: 11.2g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 1.7g
  • Protein: 34.2g
  • Carbohydrate: 28.7g
  • Fiber: 3.7g
  • Cholesterol: 106mg
  • Iron: 2.8mg
  • Sodium: 869mg
  • Calcium: 62mg

Ingredients

  • 2 cups red wine
  • 1 cup chopped yellow onion
  • 1 cup chopped carrot
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon freshly ground black pepper
  • 2 (8-ounce) chicken breast halves, skinned
  • 2 (4-ounce) chicken thighs, skinned
  • 2 (4-ounce) chicken drumsticks, skinned
  • 1/2 cup all-purpose flour (about 2 1/4 ounces)
  • 3 bacon slices, chopped
  • 1/2 cup pitted dried plums, quartered
  • 2 bay leaves
  • Chopped fresh parsley (optional)

Preparation

  1. Combine first 10 ingredients in a large bowl; cover and marinate in refrigerator at least 4 hours or up to 24 hours.
  2. Remove the chicken from marinade, reserving marinade, and pat chicken dry. Place flour in a shallow dish. Dredge the chicken in flour; set aside.
  3. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan; set bacon aside. Add half of chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining chicken.
  4. Remove onion and carrot from marinade with a slotted spoon, reserving marinade. Add onion and carrot to pan; sauté for 5 minutes or until softened. Stir in marinade, scraping pan to loosen browned bits. Add chicken, bacon, dried plums, and bay leaves; bring to a simmer. Cover, reduce heat, and simmer 1 hour and for 20 minutes or until chicken is tender. Discard bay leaves. Garnish with parsley, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Coq au Vin Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy