Coq Au Vin Recipe
Coq Au Vin Recipe photo by Taste of Home

Coq Au Vin Recipe

Publisher Photo
Don't let the name fool you, this upscale classic is deliciously home-style. From Stoney Creek, Ontario, Linda Clark sends this dish with potatoes, chicken, carrots and a ton of flavor in every bite.
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES: 6 servings

Ingredients

  • 6 medium red potatoes, quartered
  • 1/2 cup water
  • 2 medium carrots, sliced
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup white wine or chicken broth
  • 1-1/2 teaspoons chicken bouillon granules
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 pound sliced fresh mushrooms
  • 4 bacon strips, cooked and crumbled
  • 1/3 cup chopped green onions

Nutritional Facts

1 serving (1 each) equals 213 calories, 6 g fat (2 g saturated fat), 21 mg cholesterol, 665 mg sodium, 27 g carbohydrate, 4 g fiber, 11 g protein.

Directions

  1. Place potatoes and water in a microwave-safe dish; cover and microwave on high for 3 minutes. Add carrots; cook 4 minutes longer or until vegetables are tender. Drain.
  2. In a large bowl, combine the soup, wine, bouillon, garlic, parsley, thyme and pepper. Cut each chicken breast half into three pieces. Add the chicken, potato mixture, mushrooms, bacon and onions to soup mixture; stir to coat.
  3. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 50-55 minutes or until chicken is no longer pink. Yield: 6 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Coq Au Vin in Simple & Delicious January/February 2007, p13

Nutritional Facts

1 serving (1 each) equals 213 calories, 6 g fat (2 g saturated fat), 21 mg cholesterol, 665 mg sodium, 27 g carbohydrate, 4 g fiber, 11 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Coq Au Vin

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 23, 2012

Didn't know what to expect but very yummy. I had to cook my potatoes/carrots an extra minute for the carrots to be tender. I was out of parsley flakes but added an extra 1/8 t. of thyme. I also forgot to buy the mushrooms so I added two small cans of whole button mushrooms. I prefer fresh but these weren't bad. I did add some salt to my chicken on my plate but that's a personal choice.

MY REVIEW
Reviewed Mar. 29, 2009
MY REVIEW
Reviewed Oct. 5, 2008

This recipe needs some adjustments. My potatoes took forever to cook. I liked this but my hubby said it was bland.

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