Simple and Easy Coq au Vin

Simple and Easy Coq au Vin

CRawson

"I always make this meal for dinner parties - it looks and tastes like it takes all day to prepare, but it's actually quite simple. The best part is that all the work is done before your guests arrive! Serve over rice or mashed potatoes."
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Ingredients

1 h 40 m servings 514 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 514 kcal
  • 26%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 40.1 g
  • 80%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 391 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat olive oil in a large pot over medium-high heat. Mix flour, 1/2 teaspoon salt, 1/2 teaspoon pepper together in a shallow bowl. Pour milk into a separate bowl. Dip chicken in the milk, allowing excess milk to drip back into bowl. Dredge chicken through flour mixture until evenly coated.
  2. Cook 1/2 of the chicken in the hot oil until browned, 2 to 3 minutes per side. Remove chicken from pot and brown remaining chicken. Return all the chicken to the pot.
  3. Mix mushrooms, carrots, and onion into chicken, stirring gently to distribute vegetables among the chicken. Pour wine over chicken and vegetables, stirring with a wooden spoon to scrape up any browned bits from bottom of pot. Add enough chicken broth to nearly cover the chicken and vegetables.
  4. Stir Italian seasoning, rosemary, salt, and pepper into broth mixture; bring to a boil. Cover pot, reduce heat to low, and simmer, stirring occasionally, until chicken is cooked through, about 1 hour. Remove lid and turn heat up to medium-high; boil, stirring occasionally, until sauce is reduced and thickened, about 15 minutes.

Footnotes

  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

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I love chef john's coq co vin but my son and wife don't, this recipe is different but very, very good. Very few spices still provide a nice, complex dish.

This was really good, but I think I could have made it even better by making a couple of changes. I wish I'd have had some fresh rosemary and oregano, but I lost my plants this summer in the he...

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