Becky Luigart-Stayner; Lydia DeGaris-Pursell
6 servings (serving size: 1 1/4 cups)

Cooking uncovered over high heat, the liquid reduces and concentrates its flavors in a fraction of the time required for the traditional long-simmered dish.

How to Make It

Step 1

Combine flour, thyme, and salt in a zip-top plastic bag; add chicken. Seal and shake to coat. Remove chicken from bag, shaking off excess flour.

Step 2

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 8 minutes or until browned, turning frequently. Remove chicken from pan.

Step 3

Add mushrooms, carrot, and bacon to pan; sauté 2 minutes. Stir in wine, broth, and tomato paste; cook 9 minutes. Return chicken to pan; cook 8 minutes or until chicken is done.

Ratings & Reviews

Ramonalite's Review

October 25, 2013
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

NghtSkyyStarz's Review

May 21, 2012
For the amount of effort I wasn't incredibly impressed.

LouisePearl's Review

Lou Bear
April 11, 2012

LadyAlethea's Review

March 22, 2012
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!

TCUnurse's Review

February 11, 2012
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

crysmys's Review

February 11, 2012

Jenni79's Review

December 07, 2011
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!

cesradakovich's Review

October 03, 2011
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.

user's Review

January 27, 2011
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.

addle1's Review

January 11, 2011
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.