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Coq Au Vin

 Coq Au Vin
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.
6 ServingsPrep: 20 min. Bake: 50 min.


  • 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


  • 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.
  • 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.
  • Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at

2 of 2

Coq Au Vin (continued)

Directions (continued)

  • 350° for 50-55 minutes or until chicken is no longer pink.
  • Yield: 6 servings.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.