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Coq au Vin

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


  • 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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection