Also, to add on to my previous review, the sauce is DELICIOUS when added to rice.
Quick Coq au Vin
From EatingWell: 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.
11 Reviews for Quick Coq au Vin
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.
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!
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.
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!