Coq Au Vin

READY IN: 5hrs
Recipe by Village Cafe

Marinating the chicken over night deepens the flavor, but if time is an issue don't worry about it. There is so much flavor in this dish your guests will love it anyways.

Top Review by MA Blossom

The prep is definitely worth the effort. I marinated the chicken and veg for 4 hours. Couldn't get portabellas so used some very large button mushrooms which worked well. I baked this for 3 hours covered and then uncovered it for the last hour. The chicken was a tad on the dry side so next time, I will leave it covered the whole time or do it in the slow cooker as Blue Rose did. Our guests loved this meal and my husband said it tasted even better when he finished off the leftovers the next night. Thank you Village Chef for this lovely chicken dinner. Made for PAC Spring 2010.

Ingredients Nutrition


  1. In a glass bowl combine chicken, wine, onions, carrots, peppercorns, garlic, 1 tsp salt.
  2. cover and refrigerate 1 day, or for at least 1 hour.
  3. Preheat oven to 350 degrees.
  4. Drain chicken and vegetables, reserving all juices.
  5. Heat sauce pan with olive oil and butter.
  6. Dredge chicken in flour, then cook in pan until all sides are golden brown but not fully cooked.
  7. Place golden chicken in roasting pan along with reserved vegetables.
  8. Deglaze pan with reserved juices from marinade.
  9. Add degalze and remaining juices to roasting pan along with chicken stock, diced tomatoes and herbs.
  10. Bake in oven for 3 to 4 hours.

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