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So-Easy Coq Au Vin Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 5 hours YIELD:4 servings


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 3 Jones Dairy Farm Dry-Aged 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


  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutritional Facts

1 chicken breast half with 1/2 cup mushroom sauce (calculated without noodles): 299 calories, 11g fat (3g saturated fat), 75mg cholesterol, 324mg sodium, 16g carbohydrate (4g sugars, 2g fiber), 28g protein.

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