Coq Au Vin



Yield: 8 servings.

Recipe from

Cooking Light


4 (4-ounce) skinned, boned chicken breast halves
1/4 cup all-purpose flour
2 tablespoons olive oil
1 pound red potatoes, peeled and quartered
1 (8-ounce) package presliced fresh mushrooms
1 cup dry white wine
1 teaspoon pepper
1/2 teaspoon salt
3 large onions, quartered
1 bay leaf


Cut each chicken breast half into 4 pieces; dredge in flour. Heat oil in a Dutch oven over medium heat; add chicken, and cook until lightly browned, stirring occasionally.

Add potato and remaining ingredients to Dutch oven; add water to cover. Cover, reduce heat, and simmer 30 to 35 minutes or until vegetables are tender. Remove and discard bay leaf.

July 2010
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