Coq au Vin

Coq au Vin

Coq au Vin


Makes 4 servings


2 slices bacon, cut into 1/2-inch pieces
1 chicken, cut up (3-1/2 pounds)
1 medium onion, coarsely chopped
1 cup mushrooms, halved
1 red bell pepper, coarsely chopped
3/4 cup red wine or dry white wine
1 cup chicken broth, divided
2 cloves garlic, minced
1 teaspoon dried thyme leaves
1/4 teaspoon black pepper
1/4 cup all-purpose flour
Hot cooked rice or noodles


  1. Cook bacon in large skillet or Dutch oven over medium heat until crisp. Remove with slotted spoon; set aside.
  2. Add chicken pieces to skillet; cook 10 minutes or until golden brown, turning occasionally to brown evenly.
  3. Add onion, mushrooms, bell pepper, wine, 3/4 cup chicken broth, garlic, thyme and black pepper; bring to a boil. Reduce heat; simmer covered 25 minutes.
  4. Combine remaining 1/4 cup broth and flour; stir until smooth. Stir into chicken mixture. Continue simmering, uncovered, 5 minutes or until thickened. Season to taste with salt and black pepper. Top with reserved bacon and chopped parsley, if desired. Serve with rice.

Nutritional Information

Calories 517
Total Fat 22 g
Cholesterol 155 mg
Carbohydrate 16 g
Fiber 2 g
Protein 54 g
Sodium 413 mg

Dietary Exchange

Starch 1/2
Vegetable 2
Meat 7
Fat 1

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