Quick Coq au Vin

Quick Coq au Vin

11 Reviews
From: EatingWell Magazine, January/February 2011

Here's a quick version of Coq au Vin, a red wine-braised chicken-and-vegetable stew that usually takes the better part of an afternoon to make. Serve with herbed mashed potatoes and green beans.

Ingredients 1 serving

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  • ¼ cup all-purpose flour
  • 2 bone-in chicken breasts (about 12 ounces each), skin removed, trimmed
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • ¼ cup water
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 ounces mushrooms, quartered (about 1½ cups)
  • 2 large carrots, thinly sliced
  • 1 small onion, halved and sliced
  • 1 teaspoon crumbled dried rosemary
  • 1 14-ounce can reduced-sodium chicken broth
  • ½ cup dry red wine, preferably Zinfandel
  • 1 tablespoon tomato paste
  • 2 tablespoons chopped fresh parsley


  • Active

  • Ready In

  1. Place flour in a shallow dish. Cut each chicken breast in half on the diagonal to get 4 portions about equal in weight. (Two will be smaller but thicker, the other two larger but thinner.) Sprinkle the chicken with ¼ teaspoon each salt and pepper and dredge in the flour. Whisk water with 2 tablespoons of the leftover flour in a small bowl; set aside.
  2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add the chicken. Cook, turning once or twice, until lightly browned on all sides, 5 to 7 minutes total. Transfer to a plate.
  3. Add the remaining 1 tablespoon oil to the pan; reduce heat to medium-low. Add mushrooms, carrots, onion and rosemary and cook, stirring occasionally, until the vegetables are softened and browned in spots, about 5 minutes. Add broth, wine, tomato paste and the remaining ¼ teaspoon each salt and pepper. Stir until the tomato paste is dissolved. Bring to a simmer.
  4. Return the chicken and any accumulated juice to the pan. Cover, reduce the heat to maintain a simmer and cook, stirring once or twice, until an instant-read thermometer inserted into the thickest part of the breast registers 165°F, 15 to 20 minutes. Transfer the chicken to a serving plate.
  5. Increase the heat under the sauce to medium-high. Stir the water-flour mixture, add it to the pan and cook, stirring, until the sauce is thickened, about 1 minute. Serve the chicken with the sauce, sprinkled with parsley.

Nutrition information

  • Serving size: ½ breast & ¾ cup sauce
  • Per serving: 288 calories; 10 g fat(2 g sat); 2 g fiber; 14 g carbohydrates; 29 g protein; 48 mcg folate; 68 mg cholesterol; 4 g sugars; 0 g added sugars; 6,262 IU vitamin A; 8 mg vitamin C; 42 mg calcium; 2 mg iron; 640 mg sodium; 623 mg potassium
  • Nutrition Bonus: Vitamin A (125% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, 2 lean meat, 1½ fat

Reviews 11

January 16, 2016
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By: kld
Delectable! Served it with mashed potatoes, as recommended. Perfect accompaniment with the thick sauce! And so delish!
July 04, 2014
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By: EatingWell User
Really tasty & easy. I used skinless turkey leg & cut the meat off the bone when adding the flour mixture to the sauce, then put the boneless meat back in & heated through before serving - it tasted great.
April 05, 2014
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By: EatingWell User
Delicieux! My family and I love this. It has a great flavor. I add more carrots and mushrooms than what it calls for, and I use whatever chicken I have on hand. Boneless, skinless breasts work fine. Pros: tasty, healthy
October 20, 2013
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By: EatingWell User
Great for Company What a delectable dish! The chicken was so tender, it fell off the bone. The gravy was delicious and flavourful. I used double the amount of mushrooms than the recipe called for and cut the carrots into sizable chunks. I served with mashed potatoes and a spinach salad. My guests loved it.
August 24, 2012
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By: karendianewalker
Delicious! Well worth the time it took to make.
June 08, 2012
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By: elysiaari
Really Good! Also, to add on to my previous review, the sauce is DELICIOUS when added to rice.
June 08, 2012
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By: elysiaari
Really Good! This recipe is great! I substituted some things like barbeque sauce instead of broth and chicken tenderloins instead of chicken breast but it still turned out amazing. The chicken was very tender and perfectly white. Definitely one that will be used again. Pros: yummy, quick,
February 06, 2011
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By: EatingWell User
Tasty! Sooo delicious!! There isn't a thing I would change about this recipe. Usually I have a hard time getting sauces to thicken, but I had no issue with this one. Also, cooking the chicken with the bone in made all the difference in the world - it was unbelievably moist and tender. Although, and this may show me to be a somewhat inexperienced cook, I had no idea how they wanted me to cut the breast in half. I just left it whole to cook it and cut about half off the bone once it was done. It still worked!
February 04, 2011
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By: 110pounds
Surprisingly Good The recipe looked daunting to me but I gave it a try. It was DELICIOUS and easier than I thought it would be. The chicken was perfect, not overdone or dry, and the flavor of the stew was great. It wasn't as thick as I would have liked. I don't know if I didn't add enough flour to the sauce? Still a good one. http://www.110pounds.com/?p=12835 Pros: Flavorful Cons: Somewhat hard to follow instructions
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