White Wine Coq au Vin

Love this with some crusty bread for dipping! We simmer longer and add stock as needed to develop a rich flavor.

You can use normal carrots vs baby carrots. We have also experimented with adding crimini mushrooms and/or potatoes. Both work great. It's really about whatever you are in the mood for.

Watch the tarragon and don't add more or it will overpower the dish.

I did not use bacon because I don't like it. I added some baby poatoes and mushrooms. I cooked in the crock pot on high for three hours then I added about 2 tablespoons of melted butter mixed with flour at the end to thicken and cooked 20 minutes more. I put some rice in shallow bowls and covered with the chicken vegetables and broth. It was incredible.

This is very good, particularly the amount of flavor for the amount of cooking time. The fresh herbs are wonderful - with the herbs, wine and bacon it tastes very French. I took the advice of another poster and added a medium potato in 3/4-inch dice when I added the broth, wine, etc. I think it helped to thicken it with only 15 mins of simmering. If not adding potato it may be better to thicken overnight before serving. I used a French White Burgundy as an over-oaked California Chardonnay could detract from the dish.

The result looks very impressive, especially with the fresh herbs at the end. One tip is to chop all your veggie and meats at the beginning. I didn't like how those instructions were further down in the recipe-- I like to be ready to add items. My husband complained that the white wine was a bit over powering, but I did not notice it as much. The only herbs de provence I could find was in a packet made by McCormick-- a non-resealble packet at that. Overall, a good recipe, a bit of work/time since you have to cook lots of items separately then add them back (but I guess that means less dishes?).

Delicious - a lighter version of the french classic. I do add mushrooms - quartered - to the recipe.

Great recipe. I've made it 3 times now. The only change I make is to add either diced potato (to thicken the broth) or some bow tie or penne pasta to give it a little more substance. But to me, the flavor is wonderful.

Delicious and so easy!

Delicious and unique compared to red wine Coq au vin. The dish was colorful and would be ideal for making ahead for a casual dinner. Chopping the vegetables and herbs in advance would speed cooking time during the week. Like the others, I used some extra flour and chicken broth to thicken at the end. Husband liked it so it will be in regular rotation

Made this last night. All quiet at the table til I said this is gross, isn't it? My family absolutely did not like this at all. Never will make again. Followed exactly and served french bread. Yuck!

Given the stellar reviews, I had high hopes for this recipe. But it just didn't deliver. Way too fatty with the 4 slices of bacon and chicken thighs (which took me forever to trim). The recipe tastes best after 15 minutes of simmering, as the recipes call for, as the aroma of wine is still present. All in all, I thought this recipe was a let-down.

If I could give this dish 10 stars I would! Great for family or entertaining. Pre-prepping all ingredients before cooking anything is more efficient- Serve with warm crusty bread.

Very yummy! My new favorite addition for any savory recipe is Herbes de Provencale. I'm allergic to red wine so this was a welcome recipe. Like others, I added some flour to the broth to thicken and I also added some additional salt (don't remember how much). Just a lovely, lovely meal with crusty french bread. I would serve this for every day as well as special occasions.

Wow!! This was amazing! And easy to make. At the end I realized I had forgotten Tarragon at grocery store, so I had to leave that out, but otherwise followed directions. I let it simmer for almost an hour, it thickened up pretty good. I served over brown rice with a spinach salad on the side. My husband never touched the salad, just went back for more stew! Even my 2 year old loved it!! This is a keeper! Worthy of special occasions and every ordinary night at home!!

Easy to make but flavorful. Try a garnish of mushrooms - quartered then sauted in butter and garlic.

Couldn't wait for the weather to turn cold so I could start making this recipe again. Have used 1/2 the bacon, turkey bacon, and chicken breast for a healthier version without compromising taste. Always excellent!

This dish was delicious and I will definitely make it again. I served this for a weeknight meal, but it's nice enough for company. I didn't have fresh or dried tarragon, so I substituted fresh thyme. Other than that I made it exactly as written. Served w/ Basmati Rice and a green salad. The sauce is on the thin side, so it's perfect over rice. Next time, the only thing I'll add is fresh garlic w/ the veggies.

It feels like fall, so thought this would be a good meal for this kind of weather. . . rainy and cool. My husband and I really liked it and will definitely make it again. Used a good Napa Chardonnay and it was delicious. Followed the recipe using de-boned chicken thighs, and served with a romaine salad with blue cheese dressing. Used fresh herbs from my garden...love the tarragon. Only had a multi-grain bread which was good, but next time will serve with a french baguette to sop up all the wonderful sauce.

I used 4 slices of thick cut bacon, but found the salty/smoky flavor a bit too strong, so I may halve the bacon and double the chicken next time. I also stirred 1 cup cooked mixed rice into the mixture just before serving so it turned out more like a soup/gumbo. A nice touch I thought, and even tastier with some fresh french bread.

While this was a good recipe, I felt that it was just lacking depth of flavor. The sauce, if prepared as directed, is very thin and runny. Much more of a broth than a gravy. If you are intrigued by the idea of a white wine chicken stew/coq au vin, a much better recipe in my mind is called "Dijon Chicken Stew." Also available from the My Recipes site as it is originally a Cooking Light recipe.

This is my "go-to" recipie for company as you can make ahead and not be tied to the stove. I serve it over wild rice or a wild/brown rice blend and serve with crunchy bread and it is comfort food goodness.

Excellent! I have made it twice already. Use homemade stock if you can, it makes a huge difference. Good for a casual dinner with guests, serve with crusty bread and a simple green salad with french vinaigrette and a bunch of white wine.

This recipe was one of the best I have made from myrecipes.com. It was surprisingly quick and easy, but tasted as if it had cooked for hours. This dish would wow company. I used center-cut bacon and decreased the oil to cut the fat, and it was still delicious. Highly recommended!!!

This is an easy recipe to follow, and it turned out great. I adjusted the salt and pepper at the end, and thickened the broth with a little flour and chicken stock. I served it with french bread toasted with seasoned olive oil. It was a hit all around. Next time I would add less parsley and tarragon at the end, but not much. Will definitely make again!

Absolutely delicious! Served with white rice which was perfect for soaking up the sauce. Made it in the afternoon so that by the time my guests arrived the cooking was done. I found that the longer it stayed on the stove the better it got! With such inexpensive and easy ingredients, I will definitely be making this again.

delicious! and super easy to put together. made it for a small dinner party, bought a fresh yummy loaf of bread and my guests thought i slaved hours over it. try it...great recipe and easy to follow

made this last night for dinner . . outstanding flavor; the fresh tarragon is so flavorful. My husband said this goes in the "keeper" file!!! A fresh baguette is all you need. . high quality applewood-smoked bacon is key!

This was a fantastic dish! My husband, who does not like wine or chicken, loved it and said that I could add this to the rotation any time. I made this exactly as written and it was easy and delicious! I served it with mashed red potatoes that had a hint of garlic.

Excellent - really easy and super good. A little on the fatty side but you can avoid by cutting back on the bacon. Yum Yum Yum!!!

Excellent, light, tasty and easy to do.