Easy Coq au Vin

Total Time Prep/Total Time: 30 min.
Yield 6 servings
Test Kitchen Approved
Introduce French bistro vibes to your table with our easy coq au vin, a classic French stew you can whip up on a weeknight.

Ingredients

  • 1/4 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon salt, divided
  • 6 boneless skinless chicken thighs (4 ounces each)
  • 1 tablespoon olive oil
  • 6 cups quartered baby portobello mushrooms
  • 2 cups sliced fresh carrots
  • 3 pieces Canadian bacon, chopped
  • 1 tablespoon tomato paste
  • 1 cup chicken broth
  • 1 cup dry red wine
  • Chopped fresh thyme, optional

Directions

  1. In a shallow dish, combine flour, thyme and 1/2 teaspoon salt. Dip chicken in flour mixture to coat both sides; shake off excess.
  2. In a Dutch oven or high-sided skillet, heat oil over medium-high heat. Cook chicken until golden brown, 3-4 minutes per side. Remove from pan; keep warm.
  3. In same pan, cook mushrooms, carrots, bacon, tomato paste and remaining 1/2 teaspoon salt for 2 minutes. Add broth and wine; bring to a boil. Return chicken to pan; reduce heat. Cook until chicken reaches 170° and carrots are just tender, 8-10 minutes. If desired, top with chopped fresh thyme.

Nutrition Facts

1 serving: 255 calories, 11g fat (3g saturated fat), 80mg cholesterol, 648mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.

I love being able to fix a fancy gourmet dish in such a short amount of time and still have it turn out so delicious. To reduce fat, use chicken tenderloin pieces or skinless chicken breasts. This recipe is really fabulous served with rice. —Judy VanCoetsem, Cortland, New York
Recipe Creator

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