Quick Coq au Vin

This is really good - couple of things the recipe doesn't say this but I diced the Canadian bacon and sautéed it before adding the carrots and mushrooms. The sauce was a little thin so I added the flour from coating the chicken to thicken it up. This was really delicious - I had some sweet fingerling potatoes that we baked along with some roasted baby broccoli - it was a great Thursday night dinner. Imagine that coq au vin after work

For the amount of effort I wasn't incredibly impressed.

This was fantastic! SO easy to make and so much more healthy than the original... Makes it easy to prepare a classic French dish on a weeknight. I had a half a cup of diced leeks in the fridge, so I threw those in with the veggies and Canadian bacon (which I will probably not bother to search out next time; I'll use turkey tasso, turkey bacon or light ham, all of which are much easier to find down here, and more flavorful). I'm from south Louisiana (we like our starches!), so I made a little orzo as a starchy side to fill it out. I reheated some broccolini for my hubby since he's not crazy about carrots, but once it was on the plate, he devoured it all, even the carrots. Anyone worried about the sauce shouldn't... If you leave the heat on the pan at med/hi through the entire cooking process, including the last two steps, the sauce WILL reduce and thicken some without burning the dish. I'm glad this made a lot; yay leftovers!

A much quicker way to make coq au vin...served with egg noodles and added some capers I had left over in the fridge at the end

Made this last night. My husband was moping up the sauce and pretty much licking the plate! Great meal. I used bacon instead of canadian bacon, because it is what I had on hand. Will be making again and again!

Had chicken thighs and not a clue as to how I was going to cook them. Found this recipe and was pleasantly surprised. Chicken came out very tender and the sauce was fantastic. I didn't have crimini mushrooms so I used regular ones and I didn't have canadian bacon so I cut into a slab of ham that I had on hand. It still came out really good. My husband really liked it as well. Will definitely make this again and will probably serve it to friends . I think I will try it with the pearl onions next time.

I was really impressed with this recipe. It was simple to make and tasted delicious. I didn't change anything about it except that I used baby bella mushrooms. I will definately make this again, and would be happy to serve it to company.

This really is a great, quick recipe! The only thing I did differently was add onion. We served it on egg noodles. We did not have any good bread, but I would recommend that so you can soak up the sauce with it. This is definitely a recipe that will be used again and again.

This was delicious. So easy to make and incredibly flavorful. I didn't change a thing and it turned out great. Will make this again.

Amazing. Simply amazing. The amount of sauce seemed a lot but was perfect for the 6 pieces of chicken and more for dipping bread. My boyfriend couldn't get enough and nearly forced anyone near to try a bit. Using good quality ingredients is a must. Give this a try. You will not be disappointed.

I don't like dark meat but this chicken dish was easy and delicious. My husband asked that I be sure to save this recipe for the future. It was definitely good enough for company. Yumm

I sauteed onions to go with the Canadan bacon. Nuked the carrots in the left over chix broth for faster prep. Mixed the wine and chix broth together, then added the tomato paste for equal distribution. I served it over mashed potatoes. I would make this again many times and would not hesitate to serve it to special guests. My picky hubby loved it just as much as I did. Delicious!!

Absolutely delicious! I was happily surprised that a quick, and light, version could come out so tasty. I made a couple slight modifications -- I threw in some pearl onions at the end and about a half cup of tawny port, in addition to the pinot noir I used. Traditional coq au vin calls for both, and since I had the port on hand, I thought I'd try it. I think it deepened the wine flavor (and use good wine as that flavor predominates) and complimented the crimini mushrooms very well. And because I can't do wheat flour well, I used gluten-free flour and served with CL's creamy, herb mash potatoes instead of a nice crusty french bread. I definitely recommend this recipe and plan to use it again!

The flavors are great. I finished it in the oven as I had to leave. I didn't have Canadian bacon so I used regular bacon and that made it a little greasier than I'd like. Next time I'll cook and drain the bacon separately. My family loved it.

This is an excellent recipe, very quick, easy, and delicious. I have cooked this a number of times and I make one important modification, which actually makes the recipe taste more authentic. I add about 1/2 cup of frozen pearl onions during the last 10 minutes of cooking. The pearl onions transform this from a very good to excellent dish.

This was excellent! Quick and easy, yet tasted like something that took a long time. The husband absolutely loved it. I cut the amount of carrot in half and added some pearl onions...this is a wonderful fall dinner!

Very good. Tasted like a coq au vin that had cooked much longer. I used chicken breasts rather than thighs and served it with rice to soak up the delicious sauce. I would make this for a weeknight meal - it's quick for what you end up with. Delicious leftovers for lunch the next day!

Loved the fall flavors, red wine, thyme, mushrooms! Definately use a good red wine, since it is a dominate flavor. Next time, i would remove the chicken & veggies and thicken the sauce befor eserving. Also, i will add the tomato paste, brown it a bit, then add the liquids.

This was as promised - quick and delicious. The flavors were great. We had it with mashed potatoes and a green salad. I would definitely make this again.

I thought this was great! I added onions and garlic as well. I cooked the bacon before the chicken and drained the pan but used what was left to cook the chicken in (not light but yummy).

Really pretty delicious however needed some crusty french bread. This is a spin on a classic french dish, don't put noodles, potatoes or rice if you want aunthenticity. Bread is necessary for the juices from the wine. Better flavor without floured chicken, less thyme and alil mint.

It was fantastic. I served this with a a baked sweet potato and some french style green beans.