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Coq Au Vin (Chicken Braised in Red Wine)

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“Elegant but hearty chicken and wine dish. A nice blend of Burgundy, herbs, and garlic. I serve this with hot cooked noodles, crusty French bread, and a salad for a wonderful company meal. And don't forget the wine!”
1hr 30mins

Ingredients Nutrition


  1. Mix flour, salt and pepper and put in paper or plastic bag.
  2. Drop chicken pieces into bag and shake to coat.
  3. In large skillet fry bacon until crisp; drain and reserve bacon bits.
  4. Brown chicken in bacon drippings.
  5. Remove to a plate.
  6. Add onions and mushrooms to skillet and cook until onions are tender.
  7. Drain off fat.
  8. Return chicken pieces to skillet (or you can place this in a large oven-proof baking dish).
  9. Add remaining ingredients, including bacon bits.
  10. Cover and simmer about 1 hours.
  11. or until chicken is tender.
  12. (Or cover and bake at 350F for 1-1 1/2 hrs).
  13. Remove Bouquet Garni before serving.
  14. Skim off excess fat.
  15. If desired, sprinkle with snipped parsley.

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