Quick Coq au Vin

    1 hour 20 minutes

    An easier version of the French classic coq au vin. Make sure you brown the chicken well before you add the vegetables.

    61 people made this

    Serves: 4 

    • 1/2 tablespoon olive oil
    • 4 skinless, boneless chicken breast fillets
    • 2 rashers of bacon, diced
    • 2 cups whole button mushrooms
    • 2-3 carrots, thinly sliced
    • 1 cup (250ml) red wine
    • 10 pearl onions, peeled
    • small handful chopped fresh parsley
    • 2 cloves garlic, minced
    • 3/4 teaspoon dried oregano
    • 3/4 teaspoon dried thyme
    • 1/2 chicken stock cube
    • 1/8 teaspoon freshly ground black pepper
    • 1 bay leaf
    • 1 1/2 cups (375ml) cold water
    • 1 tablespoon plain flour

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Heat olive oil in a large frying pan over medium heat. Sauté chicken for about 10 to 15 minutes, or until lightly browned on both sides. During the last few minutes, add the diced bacon.
    2. Add the mushrooms, carrot, wine, onions, parsley, garlic, oregano, thyme, stock cube, 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.
    3. Using a slotted spoon, transfer chicken, mushrooms, carrot and onions to a platter, discarding bay leaf; cover to keep warm and set aside.
    4. In a small bowl combine flour and water and whisk together. Stir mixture into frying pan and cook until thick and bubbly, 5 to 10 minutes. Pour mixture over chicken and veggies. Serve warm.

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    Reviews in English (48)


    Something else. 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 bacon, removed it and then browned the chicken in the bacon dripping. I then removed the chicken, drained most of the fat, added flour, then sauteed the vegetables including garlic cloves. Once browned I added chicken stock, tomato puree 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!  -  08 Oct 2008


    use only the freshest ingredients for this dish. If you do not have a very large frying pan, reduce the onions to 8 and the mushrooms to 8 as well. The bacon flavour is essential to this dish. Use only a dry red wine that you would drink (and enjoy)-- I recommend a Pinot Noir for this dish.  -  08 Oct 2008


    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.  -  08 Oct 2008