Easy Coq au Vin

Photo: Jonny Valiant; Styling: Deborah Williams

This easy version of the classic French chicken dish features chicken pieces simmered in a mixture of red wine, broth, vegetables and fresh herbs.  Serve with noodles, rice, or boiled potatoes.

Yield: 4 servings (serving size: 1 thigh, 1 drumstick, and about 1 cup sauce)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 319
  • Fat: 13.2g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1.8g
  • Protein: 33.9g
  • Carbohydrate: 16.1g
  • Fiber: 2.7g
  • Cholesterol: 115mg
  • Iron: 3.2mg
  • Sodium: 727mg
  • Calcium: 78mg

Ingredients

  • 4 applewood-smoked bacon slices, cut into 1-inch pieces
  • 4 chicken drumsticks, skinned
  • 4 chicken thighs, skinned
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped carrot
  • 1 teaspoon finely chopped fresh thyme
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • 1 (750-milliliter) bottle red wine
  • 2 cups fat-free, lower-sodium chicken broth
  • 1 tablespoon extra-virgin olive oil
  • 8 ounces button mushrooms, quartered
  • 6 ounces frozen pearl onions
  • 1/4 cup chopped fresh flat-leaf parsley

Preparation

  1. 1. Cook bacon in a large, deep skillet over medium heat until crisp. Remove bacon from pan. Reserve 2 tablespoons drippings in pan. Sprinkle chicken with salt and 1/4 teaspoon pepper. Add chicken to drippings in pan; cook 5 minutes on each side or until browned. Remove chicken from pan.
  2. 2. Add onion and next 5 ingredients (through bay leaves); cook 5 minutes. Add tomato paste; cook 1 minute. Stir in wine; bring to a boil. Cook 10 minutes or until reduced by half, stirring occasionally. Return chicken to pan. Add broth; bring to a simmer. Cover and simmer 35 minutes or until chicken is done, turning after 20 minutes. Remove chicken from pan; cover.
  3. 3. Heat a large heavy skillet over medium heat. Add olive oil to pan, and swirl to coat. Add button mushrooms and pearl onions; sprinkle with remaining 1/4 teaspoon pepper. Cook for 10 minutes or until golden, stirring occasionally. Remove from heat.
  4. 4. Place chicken cooking liquid over medium-high heat; bring to a boil. Cook until reduced by half (about 10 minutes). Discard bay leaves. Stir in mushroom mixture. Return chicken to pan; simmer 5 minutes or until heated. Sprinkle with parsley and bacon.
My Notes

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

Add Note

Easy 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