Coq au Vin

This classic French dish makes a hearty one-dish meal on a cold winter night.

Yield: 6 servings (serving size: 3 ounces cooked chicken, 1 cup potato mixture, and 1/2 cup rice)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 428
  • Fat: 9.5g
  • Saturated fat: 3.1g
  • Protein: 31.2g
  • Carbohydrate: 53.4g
  • Cholesterol: 76mg
  • Iron: 4.3mg
  • Sodium: 702mg
  • Calories from fat: 20%
  • Fiber: 3.1g
  • Calcium: 64mg

Ingredients

  • 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

Preparation

  1. Cook bacon in a large skillet over medium heat until crisp; drain on paper towels, reserving 1 tablespoon drippings. Coarsely crumble bacon; set aside.
  2. 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.
  3. 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.
  4. Preheat oven to 350°.
  5. Add broth and next 4 ingredients to pan; scrape pan to loosen browned bits. Bring to a boil; cook 1 minute. Remove from heat.
  6. 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.
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