Stay Connected

Wednesday, January 4, 2012

Coq Au Vin

This is one of those meals when I didn't really know what I was going to make for dinner one night and found yet another package of chicken thighs in my freezer (I think they're all gone now!). I had an open bottle of red wine that I really needed to use up before it went bad also. So as I started to google chicken with red wine, Coq Au Vin kept coming up. I had never made it before but when my Mom was up for Thanksgiving, she mentioned that she was having a dinner party when she went back home to FL and was going to make this. So, to me, it was karma and Coq Au Vin was what I was going to make. I found many different types of recipes, all with their own unique twists, so I just created my own version with what I happened to have on hand and it was superb! I generally only cook with white wine when making a chicken dish (other than using red in marinara sauce for Chicken Cacciatore) and was pleasantly surprised. That, and the fact that the kids were fighting over the last piece told me this one was a keeper!

Coq Au Vin
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
1-10oz. Package Mushrooms, 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

Dredge chicken in the flour, then sprinkle with black pepper. 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). Brown on both sides over medium heat and remove chicken from pot; set aside.  Add the butter to the Dutch oven and once melted, add in your mushrooms, garlic, onion, carrots and rosemary. Saute until the mushrooms and onions become soft. 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. Serves 4-6.

Points+=7pts. per chicken thigh (It may be a little less as this includes all of the sauce it makes)

Nutritional Widget Image
Powered by


Linked the recipe to Lady Behind the Curtain  Cast Party Wednesday and Newlyweds Blog Linky


  1. I love coq au vin. Your recipe looks delicious! It's a great dish to entertain with. When I make it, I serve it with mashed potatoes, which is great with all of the yummy sauce!

  2. Thanks Lisa. I think I made ours with egg noodles but potatoes sound good too. Anything to use up the sauce! :)

  3. Sounds great... Wish Chicken thighs would go on sale more in my area. I'd fight for a piece of this too!

  4. That sounds and looks amazing. And it doesn't help I chinched on lunch today.


Thank you for taking the time to read this post. Please leave a comment below.