Coq au Vin

Coq au Vin

Coq au Vin is a red wine-braised chicken-and-vegetable stew that has amazing flavor combinations. Serve with herbed mashed potatoes and green beans for the perfect comfort meal.


  • sharp knife/cutting board
  • shallow dish
  • measuring cups/spoons
  • large iron skillet
  • wooden spoon
  • small bowl/small whisk
  • large plate
  • meat thermometer


  • 1 3lb chicken
  • 1/4 cup flour
  • 2 TBS flour
  • 2 TBS olive oil, divided extra virgin
  • 1/2 cup dry red wine
  • 1/4 cup filtered water
  • 1 3/4 cup chicken broth
  • 1 TBS tomato paste
  • 4 oz baby bella mushrooms quartered
  • 2 large carrots sliced
  • 1 ea small onion sliced
  • 1 tsp dried rosemary
  • 2 TBS fresh parsley chopped
  • 1 tsp salt, divided (Kosher or sea salt is best)
  • 1/2 tsp ground black pepper, divided


  • Break the chicken down. Use the legs, thighs, and breasts for this recipe. (I save the rest of make broth.)
  • Place flour in a shallow dish. Sprinkle the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and dredge in the flour.
  • Whisk water with 2 tablespoons of the leftover flour in a small bowl; set aside.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Reduce heat to medium and add the chicken.
  • Cook, turning once or twice, until lightly browned on all sides, 5 to 7 minutes total. Transfer to a plate.
  • Add the remaining 1 tablespoon oil to the pan; reduce heat to medium-low.
  • Add mushrooms, carrots, onion, and rosemary and cook, stirring occasionally, until the vegetables are softened and browned in spots, about 5 minutes.
  • Add broth, wine, tomato paste, and the remaining 1/2 teaspoon salt and  1/4 teaspoon pepper. Stir until the tomato paste is dissolved. Bring to a simmer.
  • Return the chicken and any accumulated juice to the pan. Cover, reduce the heat to maintain a simmer, and cook, stirring once or twice, until an instant-read thermometer inserted into the thickest piece of the chicken registers 165° degrees F (75° degrees C), 15 to 20 minutes
  • Transfer the chicken to a serving plate.
  • Increase the heat under the sauce to medium-high. Stir the water-flour mixture, add it to the pan, and cook, stirring, until the sauce comes to a boil. Continue cooking and stirring until thickened, about 1 minute. Serve the chicken with the sauce, sprinkled with parsley.


If you abstain from alcohol even in cooking, you can substitute a 100% pure grape juice (ensure there is no apple juice in it) and one tsp of distilled vinegar to approximate the same flavor and properties while cooking.
Here is a recipe for my turkey broth, which I use whenever I need a poultry broth:

Find this and other wonderful skillet recipes in Iron Skillet Man:

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