Skip to Content
Menu

Weeknight Coq au Vin

  • Jump to Recipe
  • Save
Tablespoon Kitchens
Updated Jan 10, 2018
  • Save
  • Share
  • Jump to Recipe
This simplified coq au vin delivers on all the flavors of chicken, mushrooms and pearl onions with a wine-infused sauce easy enough for a weeknight dinner.

More About This Recipe

  • This dish dates back centuries ago and has been a longstanding staple in French cuisine, but it became popular in the United States when American chef and cookbook author Julia Child introduced it in her cookbook Mastering the Art of French Cooking. Slow braising is the technique that makes traditional Coq au vin melt-in-your-mouth delicious, but this simplified version uses tender chicken thighs that gets the job done in a fraction of the time, perfect for your weeknights and special occasions. Chicken thighs make this recipe easy. See what else you can do with your favorite protein with these delicious chicken dinners.

Weeknight Coq au Vin

  • Prep Time 60 min
  • Total 60 min
  • Servings 6
  • Ingredients 12
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

  • 4 slices thick-cut bacon, chopped
  • 6 boneless skinless chicken thighs
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups frozen pearl onions, thawed
  • 8 oz cremini or baby bella mushrooms, sliced
  • 2 cloves garlic, finely chopped
  • 1 1/2 cups dry red wine, like Pinot Noir or Syrah
  • 1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 tablespoon butter, softened
  • 2 tablespoons chopped Italian (flat-leaf) parsley

Instructions

  • Step 
    1
    Heat 5-quart Dutch oven over medium heat. Add bacon; cook 8 to 10 minutes or until crisp. Using slotted spoon, transfer to paper towel-lined plate; reserve. Reserve 1 tablespoon drippings in Dutch oven; discard the rest.
  • Step 
    2
    Season chicken with 1/2 teaspoon of the salt and the black pepper. Add to Dutch oven; cook 8 to 9 minutes, turning once, until juice of chicken is clear when thickest part is cut (at least 165°F). Remove and reserve. Add onions, mushrooms and remaining 1/4 teaspoon salt to Dutch oven, and stir to coat; increase heat to medium-high, and cook 5 to 6 minutes or until onions are just starting to brown.
  • Step 
    3
    Stir in garlic; cook about 1 minute or until garlic is fragrant. Add wine, broth and chicken; return to simmering. Reduce heat to medium-low; cover and simmer 8 to 10 minutes or until onions and mushrooms are tender. Remove chicken to serving platter; cover with foil.
  • Step 
    4
    In small bowl, mix flour and softened butter; mash with fork to form a paste. Beat butter mixture into wine mixture in Dutch oven with whisk. Simmer about 3 minutes, beating constantly, until paste is completely dissolved and broth has thickened.
  • Step 
    5
    Spoon sauce and vegetables over chicken; garnish with bacon and parsley.

Nutrition

210 Calories
8g Total Fat
24g Protein
8g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
80
Total Fat
8g
13%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
105mg
34%
Sodium
680mg
29%
Potassium
400mg
11%
Total Carbohydrate
8g
3%
Dietary Fiber
1g
4%
Sugars
3g
Protein
24g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

© 2025 ®/TM General Mills All Rights Reserved