Coq au vin

You can make a delicious French dinner in just 45 minutes with our Quick Coq Au Vin recipe.

Coq au vin

Total Time: 45 minutes

Coq au vin

If you love French food as much as we do, you know that it’s not very easy to cook, and it can be difficult to make a healthy recipe. Well, that’s all in the past. We found a quick and easy Coq Au Vin recipe from Eating Well, and it’s good for you. With just 288 calories per serving, 10 g of fat (2 g sat, 6 g mono), 0 g added sugar, and 28 g of protein, this dish is sure to be a hit. Plus, it won’t take all day to make, just 45 minutes. You can’t beat that!


  • ¼ cup all-purpose flour
  • 2 bone-in chicken breasts (about 12 ounces each)
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ¼ cup water
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces mushroom (quartered)
  • 2 large carrots (sliced thin)
  • 1 small onion (halved and sliced)
  • 1 teaspoon dried rosemary
  • 1 14-ounce can reduced-sodium chicken broth
  • ½ cup dry red wine (Zinfandel)
  • 1 tablespoon tomato paste
  • 2 tablespoons fresh parsley (chopped)


  1. Cut each chicken breast in half on the diagonal to get 4 portions of equal weight. Be sure to remove the skin and trim each breast.
  2. Place flour in a shallow dish and place the chicken on top. Then, sprinkle the chicken with ¼ teaspoon salt and ¼ teaspoon pepper and dredge in the flour. Mix ¼ cup water with 2 tablespoons of the leftover flour in a small bowl and set aside.
  3. Heat 1 tablespoon of olive oil in a large, nonstick pan over medium-high heat. Reduce the heat to medium and add the chicken. Cook for 5 to 7 minutes, turning once or twice, until chicken is brown on all sides. Transfer to plate.
  4. Add the remaining 1 tablespoon of oil to the pan and reduce the heat to medium-low. Add mushrooms, carrots, onion, and rosemary. Stir occasionally until the vegetables are softened and browned—about 5 minutes.
  5. Add broth, wine, and tomato paste along with the remaining ¼ teaspoon of salt and ¼ teaspoon of pepper. Stir until the tomato paste dissolves and then bring to a simmer.
  6. Return the chicken and juice to the pan and cover. Reduce heat to maintain and simmer and cook, stirring once or twice. An instant thermometer should register 165 degrees F when placed into the thickest part of the chicken breast. It should take about 15-20 minutes. Once the chicken is cooked, transfer to a serving plate.
  7. Finally, increase the heat under the sauce to medium-high. Add in the water-flour mixture and continue cooking for about 1 minute, until the sauce is thick. Then, pour the sauce over the chicken, sprinkle with parsley, and serve.


To complete the meal, you can serve with mashed potatoes or green beans.

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