Coq au Vin

"Juicy chicken leg quarters are braised in red wine sauce with mushrooms to tender perfection. Serve with mashed potatoes or crusty bread to sop up juices."
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45 m servings 682 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 682 kcal
  • 34%
  • Fat:
  • 37.5 g
  • 58%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 59.3 g
  • 119%
  • Cholesterol:
  • 248 mg
  • 83%
  • Sodium:
  • 887 mg
  • 35%

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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  • Ready In

  1. Remove and discard skin from chicken; rinse chicken and pat dry. Pull off and discard lumps of fat; with a sharp knife, separate legs and thighs.
  2. In a 4- to 6-quart pan over high heat, stir bacon until browned, 2 to 3 minutes. Add onions and mushrooms and stir often until browned, 5 to 6 minutes. Add chicken, broth, wine, mustard, and thyme. Cover and bring to a boil, then reduce heat and simmer until chicken is no longer pink at the bone (cut to test), 20 to 25 minutes.
  3. With a slotted spoon, remove chicken from pan and divide equally among four bowls. Increase heat to high and boil liquid and vegetables to concentrate flavors, about 5 minutes.
  4. In a small bowl, blend cornstarch with 2 tablespoons water until smooth. Add to broth mixture and stir until it boils and thickens, about 1 minute. Add salt and pepper to taste. Spoon sauce equally over chicken.


  • Reprinted with permission of Sunset(R) magazine. All rights reserved.


Read all reviews 10
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I had coq au vin in Honfleur, France, and this recipe came out tasting just like I remembered! I added some small white potatoes to the pot along with the chicken, and it made a great one dish ...

very good... I served it with thick mashed potatoes, YUMMY!

Great tasting dish...quite suitable when served with mashed potatoes and crusty bread as other reviewers suggest. Otherwise, I wouldn't quite know what to serve it with. It is too basic to sta...

I added some small white potatoes to this like another reviewer suggested and served it with some crusty bread to "sop" up the fabulous "vin" and it was an outstanding meal!!

Excellent! Will make this one frequently.

Excellent! I made this as a birthday dinner for my mom, and she loved it. There was a little extra sauce, but I just froze that and will make this recipe again. Delicious!

This recipe was awesome! I recommend to everyone who has a little time during the week to prepare this great dish. It took me to prep and prepare 1 hour and some minutes but the next time I am...

Great recipe, easy to fix and everyone really enjoyed. The only step I would leave out would be the bacon, it gave it a smokey sort of flavor. Would definately fix again!

My whole family loved this! I've made it for company now too (lol, the name just sounds like it's hard to fix)and everyone has enjoyed it. Definately one I'll make part of our monthly menus.

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