Coq Au Vin

Sandi's Recipe Collection
Sandi's Recipe Collection

Coq Au Vin

A rather quick gourmet dish with guests!
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Author: Sandi


  • chicken breasts thighs or drumsticks ((allow 2 pcs. per serving))
  • 1/4 lb. butter or margarine
  • pepper to taste
  • harlic powder to taste
  • 1/2 medium onion diced
  • 1 1/2 cup wine (burgundy is my preference, but many prefer the more tart flavor of sauterne - both are excellent )
  • 1 clove garlic fresh finely diced or crushed
  • 6 oz. can mushroom sliced


  • Skin and rinse chicken pieces in cool water.
  • Season pieces to taste with pepper and garlic powder.
  • Brown chicken pieces in butter in medium hot skillet (if you use deep electric skillet, you can do this in one pan).
  • Set aside chicken and saute onion until clear.
  • Reduce heat to simmer.
  • Return chicken to skillet, add wine, parsley, diced or crushed garlic clove, and mushrooms.
  • Add 1/2 cup of water (if more liquid is needed, use at same ratio of 3 parts wine to 1 part water).
  • Cook on low heat for 45 minutes (white meat) to 1 hour (dark meat).
  • Serve with rice. 


Credit: Jon Payne, Planning

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