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Classic Coq Au Vin

 Classic Coq Au Vin
Coq au vin is a traditional French dish featuring a whole chicken cooked in red wine. This type of classic cuisine never goes out of style.—Doreen Kelly, Hatboro, Pennsylvania
6 ServingsPrep: 35 min. Cook: 55 min.


  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 roasting chicken (6 to 7 pounds), cut up and skin removed
  • 4 tablespoons olive oil, divided
  • 1 pound small fresh mushrooms
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 tablespoons chopped shallots
  • 1-1/2 cups diced plum tomatoes
  • 2/3 cup dry red wine or chicken broth
  • 1/2 cup chicken broth
  • 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
  • 1 bay leaf
  • 2 tablespoons minced chives
  • Hot cooked rice


  • In a large resealable plastic bag, combine the flour, salt and
  • pepper. Add chicken, a few pieces at a time, and shake to coat.
  • In a Dutch oven, brown chicken in 3 tablespoons oil on all sides in
  • batches. Remove and set aside. In the same skillet, saute the
  • mushrooms, carrots, celery and shallots in remaining oil until
  • tender.
  • Stir in the tomatoes, wine, broth, tarragon, bay leaf and reserved

2 of 2

Classic Coq Au Vin (continued)

Directions (continued)

  • chicken. Bring to a boil. Reduce heat; cover and simmer for 50-60
  • minutes or until a thermometer reads 170°-175°., stirring
  • occasionally. Discard bay leaf. Sprinkle with chives. Serve with
  • rice. Yield: 6 servings.
Nutritional Facts: 1 serving (calculated without rice) equals 495 calories, 22 g fat (5 g saturated fat), 155 mg cholesterol, 368 mg sodium, 13 g carbohydrate, 3 g fiber, 54 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.