Coq au Vin

  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 80 mins

Relish wine mavens Chuck and Wini recommend serving this French country dish with an "uncomplicated" Côtes du Rhône or southern French Syrah.


3/4cup dry red wine
1/2teaspoon salt
-- Coarsely ground black pepper
1whole bay leaf
1 1/2pounds boneless, skinless chicken thighs, chopped
4ounces bacon
3/4cup finely chopped onions
3/4cup finely chopped carrots
3/4cup finely chopped mushrooms
3tablespoons vegetable oil, divided
1/4cup all-purpose flour
3cups reduced-sodium chicken broth
1tablespoon tomato paste


  1. Combine wine, salt, pepper, bay leaf and chicken in large shallow bowl. Cover and refrigerate overnight.
  2. Heat a Dutch oven over medium-high heat; add bacon and cook until crispy. Remove bacon, reserving 1 tablespoon drippings in pan. Add onions, carrots and mushrooms to pan and cook over medium heat, stirring browned bits from bottom, about 15 minutes. Remove vegetables from pan.
  3. Remove chicken from marinade; drain well, reserving marinade.  Discard bay leaf. Toss chicken lightly in flour. Add 11/2 tablespoons oil to pan. Working in batches, add chicken to pan and cook over medium heat until brown. Add remaining oil if needed.
  4. Add broth, tomato paste and reserved marinade. Bring to boil; add vegetables. Reduce heat; cover and simmer 45 minutes. Crumble bacon on top of each serving.

Recipe by Donna Shields

Nutritional Info *per serving

  • Calories 400
  • Glycemic Load 1
  • Fat 23g
  • Saturated Fat 6g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 8g
  • Cholesterol 95mg
  • Sodium 770mg
  • Potassium 480mg
  • Carbohydrate 10g
  • Fiber 1g
  • Sugars 2g
  • Protein 30g
  • Trans Fat 0g
  • Vitamin A 60%
  • Vitamin C 6%
  • Calcium 4%
  • Iron 15%