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Coq Au Vin

Coq Au Vin

Nutrition Facts
  • cal. (kcal) 351
Coq Au Vin
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 20 mins
  • Carb Grams Per Serving: 26


  • 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.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 351 cal., 13 g total fat (2 g sat. fat), 844 mg sodium, 26 g carb. (3 g fiber), 29 g pro.

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