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Coq Au Vin

Coq au vin is the perfect meal on a cold winter evening.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main
Cuisine: French
Keyword: Coq au vin
Servings: 4 -6
Calories: 745kcal


  • 8 chicken pieces assorted thighs and drums
  • 1 tbsp olive oil
  • 1 cup red wine I used Pinot Noir
  • 3 cups chicken stock
  • 1/2 tsp black pepper
  • 1/4 cup flour
  • 2 ribs celery chopped
  • 1 clove garlic crushed
  • 3 sprigs thyme OR a good pinch of dry
  • 14 oz frozen pearl onions
  • 2 cups baby carrots
  • 1 cup button mushrooms
  • salt to taste


  • Heat oil in a large dutch oven over medium-high heat. Brown chicken well on each side; remove and set aside.
  • Saute the celery and garlic in the same pan for about 3 minutes. Stir in the flour and cook for 1 minute.
  • Gradually add the wine, stirring constantly so no lumps form. Add the stock, pepper, thyme and baby carrots; stir. Place the chicken back in the pan and bring to a boil. Reduce heat, cover and cook for 20 minutes.
  • Taste the pan juices and add any salt to taste. Add the pearl onions and mushrooms. Cover and simmer for 15-20 minutes.


Serving: 2pieces | Calories: 745kcal | Carbohydrates: 30g | Protein: 50g | Fat: 40g | Saturated Fat: 11g | Cholesterol: 178mg | Sodium: 493mg | Potassium: 1127mg | Fiber: 4g | Sugar: 11g | Vitamin A: 9275IU | Vitamin C: 15.6mg | Calcium: 90mg | Iron: 4.1mg