Weeknight Coq au Vin

9 Reviews
ADD YOUR REVIEW
Photo: Randy Mayor; Styling: Leigh Ann Ross
Prep Time
45 Mins
Yield
4 servings (serving size: 1 thigh, 1 drumstick, and 3/4 cup sauce)
By Cheryl Alters Jamison and Bill Jamison
October 2008
RECIPE BY Cooking Light

Ingredients

  • 2 bacon slices, chopped
  • 4 (4-ounce) bone-in chicken thighs, skinned
  • 4 (4-ounce) chicken drumsticks, skinned
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup finely chopped fresh flat-leaf parsley, divided
  • 1 1/2 cups sliced cremini mushrooms
  • 1 1/2 cups dry red wine
  • 1 cup chopped carrot
  • 1/2 cup chopped shallots
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 tablespoon brandy
  • 1 teaspoon minced fresh thyme
  • 2 teaspoons tomato paste
  • 1 garlic clove, minced

Nutritional Information

  • Calories 345
  • Caloriesfromfat 33%
  • Fat 12.7g
  • Satfat 3.7g
  • Monofat 4.7g
  • Polyfat 2.7g
  • Protein 43.7g
  • Carbohydrate 11g
  • Fiber 1.6g
  • Cholesterol 150mg
  • Iron 3.3mg
  • Sodium 595mg
  • Calcium 60mg

How to Make It

Step 1

Cook bacon in a large Dutch oven over medium-high heat for 2 minutes. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 2 minutes. Stir in 3 tablespoons parsley, mushrooms, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until chicken is done.

Step 2

Remove chicken with a slotted spoon; keep warm. Bring cooking liquid to a boil; cook until reduced to 3 cups (about 6 minutes). Return chicken to pan; cook 1 minute or until thoroughly heated. Sprinkle with remaining 1 tablespoon parsley.

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Ratings & Reviews

bkbroiler52's Review

janicef2009
April 13, 2013
N/A

lonegungirl's Review

lonegungirl
January 30, 2012
N/A

Lynnijo's Review

NicoleLasiuk
November 30, 2010
This was pretty good. I always use Julia Child's coq au vin recipe. Considering the prep time in both recipes, I'll stick with Julia's version. That's a bit more labor intensive, but always comes out 5 stars.

janicef2009's Review

ramreads
November 16, 2010
My husband and I thought this was terrific. I used bacon from the butcher, a hearty cabernet, a little more brandy than was called for and plenty of fresh thyme and fresh parsley from my garden. We cooked it closer to an hour and served it with mashed potatoes. We'll definitely enjoy this again.

AuntNanners's Review

AuntNanners
February 17, 2010
This dish was amazing! My husband, son, dad, and in-laws all thought it was really good. We added a few more of the veggies, just because we like them, and next time we will probably add even more because they do cook down quite a bit. We will definetly keep this in our cooking file and make it again and again.

NicoleLasiuk's Review

Lynnijo
January 17, 2010
This was amazing. The smell was beyond words. I used 3 slices of heavily smoked bacon and OMG. I had everything cut up and ready to go before I started the dish, which made it a lot easier. I used Cote du Rhone for my wine selection. Perfect.

ramreads's Review

amysita
April 07, 2009
After reading the reviews about blandness, I made the recipe for the first time with several changes. It was very good. First, I used good wine. Bogle Petite Sirah is about $10 a bottle and is great wine. You know the old saying if it isn't good enough to drink, don't cook with it. Second, I cooked the shallots with the bacon. I added 2 cloves of garlic instead of one. I added more salt, pepper, thyme, than asked for. The result was delicious. If you want the sauce thicker, use the old method- flour or cornstarch.

amysita's Review

GayleR
November 05, 2008
This recipe was terribly bland. We were very disappointed with how bland it was, similar to the other reviewers. My husband mentioned that the sauce might have been thicker if we had let it reduce more than the recipe indicates, but the chicken was still very bland, as were the vegetables. I would not make this again.

GayleR's Review

bkbroiler52
November 05, 2008
I made this for company and was VERY disappointed by how BLAND it was.