Advertisement

Quick Coq au Vin

January/February 2011

Your rating: None Average: 4.1 (114 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.


Quick Coq au Vin

10 Reviews for Quick Coq au Vin

07/04/2014
Anonymous

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.

Comments
04/05/2014
Anonymous
Délicieux!

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.

tasty, healthy
Comments
10/20/2013
Anonymous
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.

Comments
08/24/2012

Delicious! Well worth the time it took to make.

Comments
06/08/2012
Really Good!

Also, to add on to my previous review, the sauce is DELICIOUS when added to rice.

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

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