This is a French chicken dish cooked with vegetables, herbs and burgundy wine that is absolutely marvelous. I make it for special occasions and am always complimented on it. Serve with hot cooked noodles, crusty French bread and a green salad, if desired.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Spray a large non-stick skillet with cooking spray. Saute chicken over medium heat for about 15 minutes, or until lightly browned on both sides.

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  • Add the mushrooms, carrot, wine, onions, bacon bits, parsley, garlic, marjoram, thyme, bouillon, pepper and bay leaf. Bring to a boil, then reduce heat to low; cover and simmer for 25 minutes, or until chicken is cooked through and no longer pink inside.

  • Using a slotted spoon, transfer chicken, mushrooms, carrot, and onions to a platter, discarding bay leaf; cover to keep warm and set aside.

  • In a small bowl combine flour and water and whisk together. Stir mixture into skillet and cook until thick and bubbly, 5 to 10 minutes. Cook and stir 1 minute more and pour mixture over chicken and veggies. Serve warm.

Nutrition Facts

242.1 calories; protein 30.7g 61% DV; carbohydrates 13.1g 4% DV; fat 2.2g 3% DV; cholesterol 69.7mg 23% DV; sodium 210.4mg 8% DV. Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/10/2004
This dish made Julia Child famous. It is a mix of complex ingredients coming from simple foods -- use only the freshest ingredients for this dish. If you do not have a very large skillet reduce the onions to 8 and the mushrooms to 8 as well. The bacon flavor is essential to this dish so I recommend frying a few pieces of bacon in place of the bacon bits. Use only a dry red wine that you would drink (and enjoy)-- I recommend a Pinot Noir for this dish. Read More
(48)

Most helpful critical review

Rating: 2 stars
01/10/2006
This is not Coq Au Vin! It's chicken and wine but does not come close to capturing the depth of flavor and sophiscation of the classic French dish. The chicken was tough and dry the sauce lacked the depth of flavor that makes this dish famous. If you are going to make Coq Au Vin take the time to do it right and don't try to take a shortcut. You are cheating yourself of the real deal. Read More
(72)
50 Ratings
  • 5 star values: 17
  • 4 star values: 13
  • 3 star values: 7
  • 2 star values: 10
  • 1 star values: 3
Rating: 2 stars
01/10/2006
This is not Coq Au Vin! It's chicken and wine but does not come close to capturing the depth of flavor and sophiscation of the classic French dish. The chicken was tough and dry the sauce lacked the depth of flavor that makes this dish famous. If you are going to make Coq Au Vin take the time to do it right and don't try to take a shortcut. You are cheating yourself of the real deal. Read More
(72)
Rating: 4 stars
02/10/2004
This dish made Julia Child famous. It is a mix of complex ingredients coming from simple foods -- use only the freshest ingredients for this dish. If you do not have a very large skillet reduce the onions to 8 and the mushrooms to 8 as well. The bacon flavor is essential to this dish so I recommend frying a few pieces of bacon in place of the bacon bits. Use only a dry red wine that you would drink (and enjoy)-- I recommend a Pinot Noir for this dish. Read More
(48)
Rating: 2 stars
12/15/2004
Although I cook a lot I've only made Coq au Vin twice and I was really looking forward to the taste. Sadly it was a disappointment. It was too winey and the sauce had no depth. I would try adding a teaspoon or 2 of tomato paste if I tried this again. I probably won't because Emeril Lagasse's recipe is sooo much better it's worth the extra few minutes of prep work! Thanks anyway Kelly! Read More
(24)
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Rating: 4 stars
05/12/2005
Based on what I've eaten in restaurants I prepared this a bit differently however this was a very good base. First of all I fried up fresh bacon removed it and then browned the chicken (which I seasoned with salt pepper onion and garlic powders) in the bacon fat. I then removed the chicken drained most of the fat added flour then sauteed the vegetables including garlic cloves. Once browned I added chicken broth tomato paste and the seasonings and let it simmer for about a minute. I replaced the chicken the transfered it to my oven for about ninety minutes. Delicious dish Kelly and I thank you for a terrific start! Read More
(14)
Rating: 5 stars
12/06/2003
Fabulous flavour and took all of 20 minutes to prepare. Looks impressive and smells divine. Works great with sherry and a bit of worchestershire as well. Read More
(9)
Rating: 5 stars
06/23/2003
This dish explodes with marvoulous flavor. We enjoyed it over egg noodles. Read More
(8)
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Rating: 5 stars
01/10/2007
I used a whole 4.5 pound chicken and put everything in my slow cooker on low for 8 hours. The chicken came out incredibly moist and flavorful! I highly reccomend the slow cooker method for anyone who doesn't have the time to make this on the stovetop and wants an easy meal. I made the sauce with some of the liquid from the slow cooker and just eyeballed how much flour and water to use to thicken the sauce. The flavor was incredible!! I served biscuits and salad with the dish and my family really liked everything. With the leftover chicken my husband made risotto the next night. Read More
(8)
Rating: 5 stars
02/13/2006
Thanks for a complete and exciting meal! Read More
(7)
Rating: 4 stars
07/05/2003
I was told by a professional chef to put a handful of raisins into this dish for flavor. Also you might use a combination of white wine and port if you want something a little sweeter and grape-ier. Read More
(6)