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Quick chicken coq au vin

The smell of this cooking will have you drooling! Best served with mashed potato to mop up the tasty sauce. From the "Australian Good Taste" magazine.

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • Heat half the butter with the oil in a large heavy-based saucepan over med-high heat.
  • Add half the chicken and brown.
  • Remove and repeat with remaiming chicken.
  • Increase heat to high, add remaining butter, bacon, mushrooms, onions, and garlic to the pan.
  • Cook, stirring, 2 minutes.
  • Reduce heat to medium and stir in the flour.
  • Cook, stirring 1 minute.
  • Gradually add the combined wine and stock, stirring constantly with a wooden spoon.
  • Return the chicken and any juices to the pan with the thyme sprigs and stir well.
  • Increase heat to high and bring to the boil.
  • Reduce heat to medium and simmer, uncovered for 10 minutes or until the chicken is cooked through.
  • Taste and season with salt& pepper.
  • Remove thyme sprigs and serve with creamy mashed potato and crusty bread.
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RECIPE MADE WITH LOVE BY

@Marli
Contributor
@Marli
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"The smell of this cooking will have you drooling! Best served with mashed potato to mop up the tasty sauce. From the "Australian Good Taste" magazine."
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  1. A la Carte
    I made this yesterday for a client just to try and easier version of the one I usually do, and doubled it so I'd have some for our dinner. I used chicken thighs on the bone. Let me tell you, this was fantastic! I did cook it a bit longer than you suggested, and the chicken was falling off the bone. Smelled awesome too!
    Reply
  2. sams1
    Loved the meal we made with this recipe tonight. We cannot have bacon (heart attacks in house)but it was still wonderful! Will make again - great winter comfort food. Thanks for posting!
    Reply
  3. mianbao
    This is a very good way to get a delicious dinner on the table in a remarkably short time. Thank you very much for sharing this recipe.
    Reply
  4. Zewbiedoo
    This was very good; even the kids liked it. I cooked the bacon separately to reduce the fat as another reviewer suggested. I used canned mushrooms and dried thyme since I didn't have any fresh, and thickened the sauce a little with cornstarch just before serving. The wine I used was a cabernet sauvignon. Served with mashed potatoes, peas and wheat rolls. It was great to come up with a yummy meal with ingredients that I had on hand, thanks for the recipe!
    Reply
  5. Marla Swoffer
    Great way to use up leftover wine without the effort of an authentic coq au vin recipe, but with a similar flavor. I didn't have mushrooms so I used carrots (pre-microwaved for a few minutes to soften). I substituted 1.5 tsp of dried thyme for fresh. The sauce is very rich and plentiful so I suggest serving this with french bread and/or mashed potatoes as the recipe says.
    Reply
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