Rating: 4.5 stars
15 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

Although traditionally made with an older bird, this French braise is great with supermarket chicken. You can purchase a whole chicken and cut it up (or have the butcher do so), or start with bone-in parts. Meat on the bone offers more flavor than boneless meat and holds up best in braises. An American pinot noir or French burgundy are tasty choices for Coq au Vin. You can serve in a bowl over mashed potatoes to soak up the sauce.

Recipe by Cooking Light January 2008


Credit: Becky Luigart-Stayner; Cindy Barr; Sabrina Bone; Kathleen Kanen

Recipe Summary

4 servings (serving size: about 3/4 cup sauce and 1 breast half or 1 thigh and 1 drumstick)


Ingredient Checklist


Instructions Checklist
  • Combine first 10 ingredients in a large bowl; cover and marinate in refrigerator at least 4 hours or up to 24 hours.

  • Remove the chicken from marinade, reserving marinade, and pat chicken dry. Place flour in a shallow dish. Dredge the chicken in flour; set aside.

  • Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan; set bacon aside. Add half of chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining chicken.

  • Remove onion and carrot from marinade with a slotted spoon, reserving marinade. Add onion and carrot to pan; sauté for 5 minutes or until softened. Stir in marinade, scraping pan to loosen browned bits. Add chicken, bacon, dried plums, and bay leaves; bring to a simmer. Cover, reduce heat, and simmer 1 hour and for 20 minutes or until chicken is tender. Discard bay leaves. Garnish with parsley, if desired.

Nutrition Facts

353 calories; calories from fat 29%; fat 11.2g; saturated fat 3.5g; mono fat 4.4g; poly fat 1.7g; protein 34.2g; carbohydrates 28.7g; fiber 3.7g; cholesterol 106mg; iron 2.8mg; sodium 869mg; calcium 62mg.