Chicken parts lightly seasoned and browned, then braised in a red wine sauce. A quick version of a French classic. Serve with pasta or white steamed rice, if desired.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oil in a large skillet over medium high heat. Season chicken parts with salt, pepper and garlic powder and saute until lightly browned, about 5 to 7 minutes.

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  • Place wine in a shallow dish or bowl. Dip chicken pieces into wine, one at a time, and return to skillet. Add any remaining wine, stock and onions, stir together and reduce heat to medium.

  • Cover skillet and cook for 30 minutes or until chicken is cooked through and no longer pink inside. In a small bowl, mix together cornstarch and water and add mixture to sauce to thicken; cook an additional 2 to 3 minutes and serve.

Nutrition Facts

344 calories; 17.9 g total fat; 100 mg cholesterol; 498 mg sodium. 3.7 g carbohydrates; 31.8 g protein; Full Nutrition

Reviews (83)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/14/2006
Coq Au Vin is a very good recipe. It does surprise me though that several of the reviewers were either put off or least surprised by the purple color that the wine gave the chicken. When using red wine What other color were you expecting? Read More
(75)

Most helpful critical review

Rating: 3 stars
06/04/2010
A respectable jumping-off point - a good premise but needs work. Here's what to do to improve it: If you are aiming at a fresh taste more reminiscent of the original then throw out the garlic powder (To save time mash/mince a whole head when you have time stir a Tb or two of olive oil into them and store in a small jar in the fridge. 1 clove=about 1/2 tsp) After browning the chicken pieces put them on a plate while you saute 1-2 cloves (depending on size) of mashed garlic. Return the chicken to the skillet and proceed as written. Be sure to add about 1/8 tsp thyme which is authentic in the native French dish. Also adding about 1 Tb tomato paste along with the wine and stock will 1) tone down the purple color imparted by the wine making the sauce a more appetizing chestnut color and 2) round out the flavor of the sauce. BTW may be done with boneless breasts but don't cook the chicken in the sauce the entire time as if you cook pre-sauteed boneless breasts in liquid for 30 minutes they will be dry and tasteless from overcooking. After you saute them put aside and simply add them to the sauce the last 5-10 minutes of simmering. The meat will be juicy and incomparably flavorful. These changes will result in not only an easy version of the classic dish closer to the original but also a better flavor with greater eye appeal. Real coq au vin features a pearl onion garnish and mushrooms either of which can be easily added at the end to this recipe if you like them. Read More
(111)
116 Ratings
  • 5 star values: 39
  • 4 star values: 46
  • 3 star values: 25
  • 2 star values: 2
  • 1 star values: 4
Rating: 4 stars
12/14/2006
Coq Au Vin is a very good recipe. It does surprise me though that several of the reviewers were either put off or least surprised by the purple color that the wine gave the chicken. When using red wine What other color were you expecting? Read More
(75)
Rating: 3 stars
06/04/2010
A respectable jumping-off point - a good premise but needs work. Here's what to do to improve it: If you are aiming at a fresh taste more reminiscent of the original then throw out the garlic powder (To save time mash/mince a whole head when you have time stir a Tb or two of olive oil into them and store in a small jar in the fridge. 1 clove=about 1/2 tsp) After browning the chicken pieces put them on a plate while you saute 1-2 cloves (depending on size) of mashed garlic. Return the chicken to the skillet and proceed as written. Be sure to add about 1/8 tsp thyme which is authentic in the native French dish. Also adding about 1 Tb tomato paste along with the wine and stock will 1) tone down the purple color imparted by the wine making the sauce a more appetizing chestnut color and 2) round out the flavor of the sauce. BTW may be done with boneless breasts but don't cook the chicken in the sauce the entire time as if you cook pre-sauteed boneless breasts in liquid for 30 minutes they will be dry and tasteless from overcooking. After you saute them put aside and simply add them to the sauce the last 5-10 minutes of simmering. The meat will be juicy and incomparably flavorful. These changes will result in not only an easy version of the classic dish closer to the original but also a better flavor with greater eye appeal. Real coq au vin features a pearl onion garnish and mushrooms either of which can be easily added at the end to this recipe if you like them. Read More
(111)
Rating: 4 stars
12/14/2006
Coq Au Vin is a very good recipe. It does surprise me though that several of the reviewers were either put off or least surprised by the purple color that the wine gave the chicken. When using red wine What other color were you expecting? Read More
(75)
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Rating: 5 stars
01/25/2005
I tend to be turned off to chicken dishes because I find they often end up bland and flavorless. This recipe on the other hand was delicious! I was shocked to like a chicken dish so much! Definitely use chicken with skin to really soak up the flavors. Read More
(41)
Rating: 5 stars
12/30/2003
Very tasty and easy recipe. Great for 2 person dinner. Read More
(22)
Rating: 3 stars
06/23/2003
I thought this looked great but it didn't go over real well in my house. I think I would substitute shallots for the onions for a more authentic taste. Read More
(21)
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Rating: 4 stars
07/15/2003
This was pretty good and did impress my French hubby. It was worth the time and I will make it again. Read More
(21)
Rating: 4 stars
06/23/2003
It was really good fast and easy! Since I only had drumsticks I baked them for 20 minutes at 375ºF before starting the recipe to make sure they would be fully cooked. I also added some paprika dried basil and some cajun spices to the salt pepper and garlic powder. Delicious:o) Read More
(20)
Rating: 4 stars
11/26/2007
I feel the need to come to the rescue of this recipe. First of all the "bland" flavor is the nature of the cooking method. When you are braising a whole chicken in large quantities of any liquid even wine - you will never have an intense flavor. The intensity you might crave can come from the reduction of the cooking liquids into a demiglase. Reduce that and you have a beautiful sauce to serve over the coq au vin. Read More
(16)
Rating: 3 stars
07/15/2003
My wife loved this recipe. The gravey didn't turn out for me but I think that was my fault. I will have to make a few measurement adjustments before I make it again but I would highly recommend. Read More
(15)