Coq Au Vin, Chicken In Red Wine Recipe

Name: Coq Au Vin, Chicken In Red Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb Boneless, skinless chicken (breast or thigh); 3 cup Red wine, I used Pinot Noir; 6 clove Garlic, minced; 1 tsp Thyme; 1 tsp Rosemary; 1/2 tsp Black pepper; 1/2 lb Smoked bacon; 1 lb Mushrooms, I used baby portobellos; 1 Onion, sliced into rings; 2 cup Chicken broth; 1 cup Flour seasoned with salt, pepper, and garlic powder (for dredging the chicken)

Servings: persons

3 lb Boneless, skinless chicken (breast or thigh)
3 cup Red wine, I used Pinot Noir
6 clove Garlic, minced
1 tsp Thyme
1 tsp Rosemary
1/2 tsp Black pepper
1/2 lb Smoked bacon
1 lb Mushrooms, I used baby portobellos
1 Onion, sliced into rings
2 cup Chicken broth
1 cup Flour seasoned with salt, pepper, and garlic powder (for dredging the chicken)

1
Combine wine, thyme, rosemary, garlic, and pepper.
2
Place chicken pieces in wine marinade and place in the fridge for 2-4 hours
3
Remove chicken from marinade and dry completely.
4
Save the liquid!
5
You will add it back to the recipe later.
6
While chicken is drying, Chop and brown bacon in a Dutch oven or NON Teflon pan (u want to develop the brown bits in the pan for flavor)
7
Remove bacon from pan and set aside.
8
Dredge the chicken in seasoned flour and brown in batches.
9
Then remove and set aside.
10
In the same pan add the onion & mushrooms.
11
Saute for 5 minutes or so.
12
Add the wine marinade and chicken broth and bring it to a boil.
13
Add back in the bacon and chicken pieces.
14
Bake, uncovered, in a 350F oven for 1 1/2 hours.
15
Stirring gently every half hour.
16
Remove and let rest 15 minutes or so to allow gravy to thicken.
17
Great served with crusty garlic bread for dipping in the gravy.

1200

kcal

Calories

Fat

Carbs

171

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 lb Boneless, skinless chicken (breast or thigh), 3 cup Red wine, I used Pinot Noir, 6 clove Garlic, minced, 1 tsp Thyme, and more.

Yes, Coq Au Vin, Chicken In Red Wine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coq Au Vin, Chicken In Red Wine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions