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So-Easy Coq Au Vin

 So-Easy Coq Au Vin
Here’s my adaptation of the beloved French dish. I substituted boneless skinless chicken breasts for a lighter version that still showcases the traditional and memorable taste. —Sonya Labbe, Los Angeles, California
4 ServingsPrep: 20 min. Cook: 5 hours


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 3 bacon strips, chopped
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 bay leaf
  • 1/3 cup all-purpose flour
  • 1/2 cup red wine
  • 1/2 cup chicken broth
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • Hot cooked noodles, optional


  • Place chicken in a 3-qt. slow cooker. In a large skillet, cook bacon
  • over medium heat until crisp, Remove to paper towels with a slotted
  • spoon; drain, reserving drippings.
  • In the same skillet, saute the mushrooms, onion and garlic in bacon
  • drippings just until tender. Spoon over chicken. Add bay leaf. In a
  • small bowl, whisk the flour, wine, broth, thyme and pepper until
  • smooth; pour over chicken.
  • Cover and cook on low for 5-6 hours or until meat is tender. Discard
  • bay leaf. Serve with noodles if desired. Yield: 4 servings.

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So-Easy Coq Au Vin (continued)

Nutritional Facts: 1 chicken breast half with 1/2 cup mushroom sauce (calculated without noodles) equals 299 calories, 11 g fat (3 g saturated fat), 75 mg cholesterol, 324 mg sodium, 16 g carbohydrate, 2 g fiber, 28 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.