Coq au Vin alla Italiana Recipe -
Coq au Vin alla Italiana Recipe
  • READY IN 1 hr

Coq au Vin alla Italiana

Recipe by  

"This is a real crowd pleaser. You can add your own favorite spices, herbs or veggies to this, to your taste. Serve with mashed potatoes and cooked greens if desired. Voila, a classic gourmet chicken dinner in under an hour! (Note: you can use white chicken meat, but be careful not to overcook it - 35 minutes tops, or it will dry out!)"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    50 mins

    1 hr


  1. In a large skillet, heat oil. Add 1/2 of the garlic. Season flour with poultry seasoning. Dredge chicken parts in flour, then brown in the skillet for 4 or 5 minutes. Add the sausage, and saute for a few minutes. Add the onion, carrots, mushrooms, rosemary and the remaining garlic. Stir all together.
  2. Add the wine and tomatoes; stir. Cover and let simmer over low heat for 25 minutes. Season with salt and pepper to taste and let simmer for another 10 minutes. Let cool covered for 10 minutes, then serve.
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Reviews More Reviews

Most Helpful Positive Review
Aug 19, 2007

SCORE for Richard! This meal rocks, and I am so glad I found it here! I used a 9 qt. coated cast iron pot, which after reading the raters, I knew it would need. I used a 4# bag of boneless skinless thighs, so easy and less fat. I added all the 5 link pack of sweet Italian sausage, just because I didn't want to freeze the two left over. I like lots of sauce, so I added two cans of diced Italian tomatoes instead of one. I think it's very important to add that after you brown the chicken and the sausage, when you add the liquids you need to scrape the browned bits off the bottom of the pot while you stir. I don't care for rosemary, so added dried thyme in it's place. Also, after simmering 25 minutes, I uncovered, skimmed off the fat, and simmered another 30 minutes uncovered till the chicken was tender, but not mush. I also doubled the mushrooms just because we all love mushrooms in my family. When it was done, I added a slurry of 1 Tbl. cornstarch in 1/4 C. cold water and added while stirring the pot. This gave it a thick smooth consistency which stuck to the egg noodles very nicely. My husband and sons raved! I will be making this for company or family get togethers, for sure. Thank you soooooooooo much on your very different but delicious twist on Coq au Vin!!!!

Most Helpful Critical Review
Dec 06, 2011

Pretty good. Prefer it with white wine, and thyme as well as rosemary (just a little bit of each). With some nice crusty bread, this makes for a hearty comforting meal. Thanks!

Jan 28, 2004

Superb dish! This should get more than five stars. Used chicken thighs and followed the recipe to the letter. My husband thought it was excellent and could not stop talking about it all night. Served in a bowl with some crusty French bread to mop up the sauce. The flavors were incredible. Recipe was easy to prepare. This was a perfect fall dish. Next time I am going to add more Italian sausage. (I used scissors to cut each link into slices). Left the skins on so there was a little bit of oiliness but my husband liked it that way and think the skin added to the rich flavor of the dish.

Dec 11, 2007

GREAT RECIPE!!! My 'twist' on it: I put 1 cup of wine in a saucepan and simmered until alcohol was evaporated. I did not flour and precook the chicken...I just added all raw ingredients plus the wine into my crockpot and turned on high for 3 hours. When the chicken was done, I made a roux of flour and water and whisked it into the crockpot. Just prior to serving I mixed in 1/3 cup of parmesean cheese. Served over mashed potatoes. SO SO SO D-E-L-I-C-I-O-U-S!!!

Dec 03, 2003

Super tasty, great if you are looking for a nice dinner to impress with. I used boneless chicken breast, not a dark meat fan. First time I left the breasts whole and served with garlic mashed potatoes. Second time I cut the chicken into bite size pieces and served it over pasta. Great both ways!! Does make a lot too.

Nov 04, 2004

This went over very well at dinner tonight. And I even made a little mistake while cooking this. I split this into 2 pans on the stove-top and used 1 can of tomatoes (which I used diced tomatoes opposed to the whole ones) to each pan, but forget to double the already prepared ingredients (didn't know I was going to wind up using 2 cans). Next time when I make it this way, I will leave the carrots out completely (personal preference), add extra mushrooms, onion and garlic, and add some sliced zuccini and maybe some sliced black olive for color. When the chicken was done, I removed the chicken and sausage from the pan and added a little flour/water mixture to thicken the sauce up. Served this with pasta (smothered in the sauce from the chicken of course!) and stuffed artichokes! The whole family went crazy!!

Feb 13, 2004

I have made this several times and my family absolutely loves it. The flavor is wonderful. My husband requests this several times a month. It is easy and if there were ever any left it would make great leftovers. I use boneless skinless chicken thighs, and cook much longer than the recipe calls for, probably another hour or so. That way the meat absolutely falls apart and the sauce really soaks into it. I usually omit the carrots, to help lower the carbs. For my husband who doesn't have to watch his carbs, I serve over rice. Great job, richard, Thanks for our family staple.

Jun 23, 2003

Delicious, especially on this early fall night. I didn't have sausages, so I threw in some sage and thyme. I also slow-cooked it for about an hour -- I like the meat falling off the bone -- and served it over pasta (like Italian goulash!) and more mushrooms. Do have bread on hand to mop up the sauce. Yum!


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  • Calories
  • 616 kcal
  • 31%
  • Carbohydrates
  • 20.4 g
  • 7%
  • Cholesterol
  • 150 mg
  • 50%
  • Fat
  • 36.9 g
  • 57%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 43.5 g
  • 87%
  • Sodium
  • 519 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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