Thaos Coq Au Vin Recipe

Name: Thaos Coq Au Vin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups All-purpose Flour; 2 pieces Bone In Chicken Breasts, Skinned, And Trimmed; 1/2 teaspoons Salt, Divided; 1/2 teaspoons Fresh Black Pepper; 1/4 cups Water; 2 Tablespoons Extra Virgin Olive Oil, Divided; 4 ounces, weight Mushrooms, Quartered; 3 whole Large Carrots, Sliced Into Thin Rounds; 1 whole Onion, Sliced; 1 teaspoon Dried Rosemary; 14 ounces, fluid Chicken Broth; 1/2 cups Dry Red Wine; 1 Tablespoon Tomato Paste

Servings: persons

1/4 cups All-purpose Flour
2 pieces Bone In Chicken Breasts, Skinned, And Trimmed
1/2 teaspoons Salt, Divided
1/2 teaspoons Fresh Black Pepper
1/4 cups Water
2 Tablespoons Extra Virgin Olive Oil, Divided
4 ounces, weight Mushrooms, Quartered
3 whole Large Carrots, Sliced Into Thin Rounds
1 whole Onion, Sliced
1 teaspoon Dried Rosemary
14 ounces, fluid Chicken Broth
1/2 cups Dry Red Wine
1 Tablespoon Tomato Paste

1
Place flour in a shallow dish.
2
Cut each chicken breast in half on the diagonal to get 4 portions that are about equal in weight.
3
Sprinkle the chicken with salt and pepper and then dredge in the flour.
4
Whisk the water with 2 tablespoons of the leftover dredging flour in a small bowl; set aside.
5
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
6
Reduce heat to medium and add the chicken.
7
Cook, turning once or twice, until lightly browned on all sides, 5 to 7 minutes total.
8
Transfer chicken to a plate.
9
Add the remaining 1 tablespoon oil to the pan; reduce heat to medium-low.
10
Add mushrooms, carrots, onion and rosemary and cook, stirring occasionally, until the vegetables are softened and browned in spots, about 5 minutes.
11
Add broth, wine, tomato paste and the remaining salt and pepper.
12
Stir until the tomato paste is dissolved.
13
Bring to a simmer.
14
Return the chicken and any accumulated juice to the pan.
15
Cover, reduce the heat to maintain a simmer and cook, stirring once or twice, until an instant-read thermometer inserted into the thickest part of the chicken breast registers 165 degrees F, 15 to 20 minutes.
16
Transfer the chicken to a serving plate but keep the sauce over the heat.
17
Increase the heat under the sauce to medium-high.
18
Stir in the water-flour mixture, add it to the pan and cook, stirring, until the sauce is thickened, about 1 minute.
19
Serve the chicken with the sauce, sprinkled with parsley if you like!

389

kcal

Calories

Fat

Carbs

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 13 ingredients. The key ingredients include: 1/4 cups All-purpose Flour, 2 pieces Bone In Chicken Breasts, Skinned, And Trimmed, 1/2 teaspoons Salt, Divided, 1/2 teaspoons Fresh Black Pepper, and more.

Yes, Thaos Coq Au Vin falls under the Soups & Stews 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!

Thaos Coq Au Vin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions