Braised Chicken in Red Wine (Coq au Vin)

By Your Market District Chefs

Serves: 8
Prep Time: 1 hr.
Cook Time: 1 hr.


Heat a large, lidded, heavy pot over medium-high heat. Cook bacon for about 8 minutes, until crisp. Transfer to a plate lined with paper towels, leaving bacon grease in pot. 

Season chicken with 1 teaspoon each salt and pepper and add to the pot. Brown chicken in 2 batches for 2-3 minutes per side and transfer to a plate. Reduce heat to medium and add garlic, carrots and onions; sauté for 8-10 minutes. Deglaze pot with wine, bring to a boil and cook for 2 minutes. Stir in stock, tomato paste, bay leaf, thyme and cooked bacon. Arrange browned chicken in pot and cook covered for 35 minutes, turning once, until the internal temperature of chicken reaches 165°F. 

Discard bay leaf and thyme; transfer chicken to a clean plate. While chicken is cooking, heat 1 tablespoon oil in a large skillet over medium-high heat. Sauté mushrooms in 2 batches for 3-4 minutes, seasoning with remaining salt and pepper. Stir flour into mushrooms and cook another minute, until flour is absorbed. Add cooked mushrooms to pot with sauce and heat until slightly thickened. Return chicken to pot and coat with sauce. Garnish with parsley and serve hot. Makes 8 servings based on 3-½ oz. chicken and ¾ cup sauce and vegetables. 

Dietitian Tip: Try making this recipe with boneless, skinless chicken breast using about 3 lbs. chicken breast per recipe. Or swap out the bacon slices for 4 oz. diced pancetta to cut 80 calories, 8 grams of fat and about 130mg sodium per serving.

PAIR WITH: Bouchard Bourgogne Rouge or Louis Jadot Beaujolais Villages


Nutritional Information (Per serving):

Calories 400, Fat 26g, Sat Fat 7g, Trans Fat 0g, Cholesterol 85mg, Sodium 760mg, Total Carbohydrate 9g, Fiber 2g, Sugars 3g, Protein 29g, Vitamin A 60% DV, Vitamin C 10% DV, Calcium 4% DV, Iron 50% DV

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.