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Coq Au Vin

Rated : 
 by 27 people
Makes: 4 servings Prep 15 mins Cook 20 mins View Nutrition Facts


  • 1 pound  new potatoes
  • 2 tablespoons  chopped parsley
  • 2 teaspoons  olive oil
  • 1 teaspoon  salt
  • 1/2 teaspoon  black pepper
  • 1 pound  skinless, boneless chicken breasts, cut into 1/4-inch-thick slices
  • 1 tablespoon  minced garlic
  • 4 tablespoons  dry white wine
  • 2 teaspoons  cornstarch
  • 2 tablespoons  plus 1 teaspoon peanut or vegetable oil
  • 3/4 cup  reduced-sodium chicken broth
  • 1 cup  thinly sliced onion
  • 2 cups  thinly sliced button or cremini mushrooms
  • 1/2 teaspoon  dried oregano


1. Place potatoes in a saucepan and add enough water to cover; bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until potatoes are easily pierced. Drain, slice and toss with 1 tablespoon parsley, olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper.

2. Meanwhile, in a medium bowl, combine chicken, garlic, 2 tablespoons wine, cornstarch, 1/2 teaspoon salt and remaining pepper. Stir in 1 teaspoon oil. In a small bowl, combine broth and remaining wine.

3. Heat a large wok or skillet over high heat. Add 1 tablespoon oil, then chicken in a single layer. Cook undisturbed 1 minute, then stir-fry 1 minute or until chicken is no longer pink but not yet cooked through. Transfer to a plate.

4. Add remaining oil, onion, mushrooms, oregano and remaining salt; stir-fry 30 seconds. Add wine mixture; stir-fry 30 seconds. Add chicken; stir-fry 1 to 2 minutes or until chicken is just cooked through and sauce is thickened. Stir in remaining parsley; serve with potatoes.

Coq Au Vin
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dr.cristina wrote:

This recipe had a lot of flavor! It was difficult to boil the potatoes without overboiling. So, I made mashed potatoes instead and poured the coq au vin over them. Yum! Otherwise, I think oven-roasted crispy potatoes would be a nice compliment to this.

1/22/2013 01:43:50 PM Report Abuse

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