Chicken Coq Au Vin

Coq au Vin

Chicken Coq au Vin

This chicken and vegetable stew made with red wine is a great hearty dish which is both homey and a tad more sophisticated that the standard beef stew.

Chicken Coq Au Vin

Serving Size: 6-8 servings


  • 8 slices bacon, cut into 1/2 inch pieces
  • 2 pounds boneless, skinless chicken breasts cut into 1-2 inch pieces
  • 1 teaspoon finely chopped fresh garlic
  • 1/4 cup flour
  • 2 10 3/4 ounce cans chicken broth, divided
  • 8 ounces whole small fresh mushrooms
  • 1/4 cup chopped fresh parsley
  • 1 cup red wine
  • 8 small new red potatoes cut in half or quarters depending on size
  • 8 medium carrots, peeled and cut into 1 inch pieces
  • 2 medium onion, chopped in large dice
  • 1 teaspoon coarsely ground black pepper
  • Salt to taste
  • 1 teaspoon dried thyme leaves
  • 1 tablespoon balsamic vinegar
  • fresh snipped chives for garnish, optional


  • Heat oven to 375 degrees. In Dutch oven, cook bacon and onion about 5 minutes in medium high. Add chicken and garlic. Continue cooking, stirring occasionally, until chicken is browned, about 8 to 10 minutes. Meanwhile, in a medium bowl whisk together flour and 1 can of chicken broth. Add to browned chicken mixture. Stir in remaining ingredients except balsamic vinegar and chives. Cover and bake for 1 hour. Stir and add additional broth from 2nd can if stew is getting dry. Cover and bake an additional 45 minutes to 1 hour, or until carrots and potatoes are fork tender.
  • When finished baking, stir in balsamic vinegar and top with chives if desired.


Adapted from Land O Lakes Treasure of Country Heritage cookbook.

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