Coq Au Vin


by: Carrie's Experimental Kitchen

Classic Coq Au Vin is a braised chicken with red wine, mushrooms, and garlic but I had to add my own spin on it and it came out superb.


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serves: 4-6

8 Chicken Thighs, skin removed

3/4 c All-Purpose Flour

1/2 tsp Fresh Ground Black Pepper

2 tbsp Extra Virgin Olive Oil

1 tbsp Butter

10 oz Mushrooms packaged, washed and quartered

3 cloves Garlic, chopped

1/2 Spanish Onion, chopped

1 c Carrots, sliced (I just sliced some of the baby carrots I happened to have)

2 tbsp Fresh Rosemary, chopped

1/4 c Brandy

1 c Chianti (or any other type of dry, red wine)

1 c Low-Sodium Chicken Broth

Nutrition Facts
Coq Au Vin

Servings Per Recipe: 4

Amount per Serving

Calories: 1002

  • Total Fat: 60.1 g
  •     Saturated Fat: 16.3 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 299.7 mg
  • Sodium: 304.8 mg
  • Total Carbs: 33.9 g
  •     Dietary Fiber: 2.7 g
  •     Sugars: 4.2 g
  • Protein: 55 g

how is this calculated?

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1.  Dredge chicken in the flour, then sprinkle with black pepper.

2.  Heat about 1 tbsp. oil in a Dutch oven (or large pot), and add the chicken pieces (you will probably need to do this in 2 batches).

3.  Brown on both sides over medium heat and remove chicken from pot; set aside.

4.  Add the butter to the Dutch oven and once melted, add in your mushrooms, garlic, onion, carrots and rosemary.

5.  Saute until the mushrooms and onions become soft.

6.  Deglaze the pan with the brandy and the wine, scraping up the bits from the bottom. Then add the chicken broth and chicken thighs. Bring to a boil, cover then reduce heat to low. Let simmer for 1 hour, stirring occasionally.

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