Photo: Peden & Munk; Styling: Amy Wilson 
Total Time
1 Hour
Serves 4

This recipe for coq au vin is a fresher, green-herb-laced version of the original French classic. Serve with a crusty baguette for dunking.

How to Make It

Step 1

In a plastic bag, shake flour with 1/2 tsp. salt, 1/4 tsp. pepper, and the herbes de Provence; set aside.

Step 2

In a 5- to 6-qt. pot over medium-high heat, brown bacon, stirring often, 6 to 7 minutes. Meanwhile, cut chicken into 1-in. chunks, then shake half at a time in flour to coat.

Step 3

With a slotted spoon, transfer bacon from pan to paper towels. Brown half the chicken in bacon fat, stirring often, 3 to 5 minutes. Transfer to a plate. Repeat with remaining chicken, adding oil to pot. Meanwhile, halve carrots lengthwise and cut celery into diagonal slices. Chop onion.

Step 4

Add vegetables to pot with remaining 1/4 tsp. each salt and pepper and sauté until onion is golden, about 5 minutes. Meanwhile, in a microwave-safe bowl, microwave wine and broth until steaming, about 3 minutes.

Step 5

Add broth mixture, chicken, and bacon to pan, stirring to loosen browned bits. Cover and bring to a boil over high heat. Reduce heat and simmer until vegetables are tender, about 15 minutes. Meanwhile, coarsely chop parsley and tarragon. Stir them into stew.

Also appeared in: Sunset, January, 2010

Ratings & Reviews

Very good.

January 07, 2016
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.

rivahgal's Review

August 12, 2014

redcucina's Review

January 21, 2013
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.

Saecca's Review

November 20, 2012
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?).

bliss1955's Review

August 16, 2012
Delicious - a lighter version of the french classic. I do add mushrooms - quartered - to the recipe.

Juliegirl's Review

January 16, 2012
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.

Herb513's Review

September 27, 2011

Bridgetaf's Review

April 24, 2011

Beths2cents's Review

February 02, 2011
Delicious and so easy!

marybeth123's Review

January 16, 2011
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