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. Source: EatingWell Magazine, January/February 2011

EatingWell Test Kitchen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 1/4 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.

    Advertisement
  • 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.

  • 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 1/4 teaspoon each salt and pepper. Stir until the tomato paste is dissolved. Bring to a simmer.

  • 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 degrees F, 15 to 20 minutes. Transfer the chicken to a serving plate.

  • 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 Facts

288 calories; 10.2 g total fat; 1.9 g saturated fat; 68 mg cholesterol; 640 mg sodium. 623 mg potassium; 14.4 g carbohydrates; 2.2 g fiber; 4 g sugar; 28.5 g protein; 6262 IU vitamin a iu; 8 mg vitamin c; 48 mcg folate; 42 mg calcium; 2 mg iron; 42 mg magnesium;

Reviews (11)

Read More Reviews
12 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/16/2016
Delectable! Served it with mashed potatoes as recommended. Perfect accompaniment with the thick sauce! And so delish! Read More
Rating: 4 stars
07/04/2014
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. Read More
Rating: 4 stars
04/06/2014
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 Read More
Advertisement
Rating: 5 stars
10/20/2013
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. Read More
Rating: 5 stars
08/24/2012
Delicious! Well worth the time it took to make. Read More
Rating: 5 stars
06/08/2012
Really Good! Also to add on to my previous review the sauce is DELICIOUS when added to rice. Read More
Advertisement
Rating: 5 stars
06/08/2012
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 Read More
Rating: 4 stars
10/29/2011
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! Pros: not too many ingredients Cons: none Read More
Rating: 4 stars
10/29/2011
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! www.doctorcarrieshealthyliving.com Read More
Rating: 4 stars
10/29/2011
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 Read More
Rating: 5 stars
10/29/2011
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! Read More