Quick Coq au Vin

Same flavors but much quicker. Serve with Chive Mashed Potatoes.

Yield: 4 servings ( Serving Size: 2 pieces of chicken )
Community Recipe from


  • 4 piece(s) bone-in chicken thighs
  • 4 drumsticks
  • salt and pepper
  • 1/2 cup(s) all-purpose flour
  • 2 tablespoon(s) olive oil
  • 2 cup(s) leeks trimmed, julienned
  • 8 ounce(s) whole button mushrooms
  • 2 tablespoon(s) tomato paste
  • 1 tablespoon(s) garlic minced
  • 1 cup(s) dry white wine
  • 1/2 cup(s) chicken broth
  • 1 sprig(s) fresh thyme
  • 2 tablespoon(s) unsalted butter
  • 1 cup(s) baby carrots


  1. Season chicken with salt and pepper; dredge lightly in flour.
  2. Heat oil in a sauate pan pver medium-high heat. Add chicken and brown on all sides; remove. Pour off all but 1 T. drippings and return pan to heat.
  3. Saute leeks, carrots, and mushrooms for 3 minutes. Stir in tomato paste and garlic; saute 2 minutes, stirring often.
  4. Deglaze pan with wine and reduce for 3 minutes; add broth and thyme. Return browned chicken to pan and bring to a boil. Cover, reduce heat to medium-low and simmer 20 minutes.
  5. Stir in butter until melted, then season with salt and pepper. Remove and discard thyme spring.
February 2012

This recipe is a personal recipe added by MTN326 and has not been tested or endorsed by MyRecipes.

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