Quick Coq au Vin

January/February 2011

Your rating: None Average: 4.1 (124 votes)

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.

Add to lose it

Quick Coq au Vin

10 Reviews for Quick Coq au Vin

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.

yummy, quick,
Comments (1)

No comments

Anonymous wrote 2 years 15 weeks ago

Barbeque sauce? Please tell

Barbeque sauce? Please tell me you are kidding.


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!

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.

Easy, Healthy and Yummy!

I made this last night with boneless breast of chicken since that's what I had on hand. I served it with a brown rice/quinoa mixture and doubled the mushrooms. It was a hit! I've made coq au vin in the past and while those recipes have also been great, this is the easiest one I've made with no sacrifices in the flavor department! It will be a regular for my family!

Great easy dish

We made this tonight with cornmeal instead of the flour to make this gluten free for me. It definitely would have been better with the flour, but the cornmeal served its purpose. Easy - and delicious!

not too many ingredients

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner