Coq au Vin

Coq au Vin

Coq au Vin


Makes 4 to 6 servings


1/2 cup all-purpose flour
1-1/4 teaspoons salt
3/4 teaspoon black pepper
3-1/2 pounds chicken pieces
2 tablespoons butter or margarine
8 ounces mushrooms, cut in half if large
4 cloves garlic, minced
3/4 cup chicken broth
3/4 cup dry red wine
2 teaspoons dried thyme leaves
1-1/2 pounds red potatoes, quartered
2 cups frozen pearl onions (about 8 ounces)
Chopped fresh parsley (optional)


  1. Preheat oven to 350°F.
  2. Combine flour, salt and pepper in large resealable food storage bag. Add chicken, two pieces at a time. Seal bag; turn to coat. Repeat with remaining chicken. Reserve remaining flour mixture.
  3. Melt butter in ovenproof Dutch oven over medium-high heat. Arrange chicken in single layer in Dutch oven and cook 3 minutes per side or until browned. Transfer to plate; set aside. Repeat with remaining pieces.
  4. Add mushrooms and garlic to Dutch oven; cook and stir 2 minutes. Sprinkle reserved flour mixture over mushroom mixture; cook and stir 1 minute. Add broth, wine and thyme; bring to a boil over high heat, stirring to scrape up browned bits on bottom of Dutch oven. Add potatoes and onions; return to a boil. Remove from heat and add chicken, partially covering with liquid.
  5. Bake, covered, about 45 minutes or until chicken is cooked through (170°F for breast meat, 180°F for dark meat), and potatoes are tender. Transfer chicken and vegetables to shallow bowls. Spoon sauce over chicken and vegetables. Sprinkle with fresh parsley.

Nutritional Information

Calories 960
Total Fat 37 g
Cholesterol 198 mg
Carbohydrate 79 g
Fiber 1 g
Protein 70 g
Sodium 1154 mg

Dietary Exchange

Starch 5
Vegetable 1
Meat 8
Fat 3

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