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Skillet Coq au Vin (Cooking for 2)

skillet coq au vin (cooking for 2) Entree French
Skillet Coq au Vin (Cooking for 2)
  • Prep 40 min
  • Total 60 min
  • Servings 2

Special but still very much a down-home and hearty dish, coq au vin–chicken sautéed and then simmered in a rich red wine-and-mushroom sauce—is a classic that every cook should try. We’ve sized it just right for two diners, so you can bring a little bit of French bistro cooking to your kitchen without too much fuss (or too many leftovers). Bring this to the table any time you want to make an impression! MORE+ LESS-

Updated October 29, 2018
Gold Medal Flour
Make with
Gold Medal Flour

Ingredients

2
slices thick-cut bacon, chopped
1/2
cup frozen pearl onions, thawed
2
bone-in skin-on chicken thighs (about 3/4 lb)
1/4
teaspoon salt
1/4
teaspoon pepper
1/2
cup chopped onion
1
cup sliced mushrooms
1
clove garlic, finely chopped
1
tablespoon Muir Glen™ organic tomato paste
1/2
teaspoon finely chopped fresh thyme leaves
1
tablespoon Gold Medal™ all-purpose flour
1
cup dry red wine
1/2
cup Progresso™ chicken broth (from 32-oz carton)
1
tablespoon butter
1
tablespoon chopped fresh Italian (flat-leaf) parsley

Steps

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  • 1
    In 10-inch skillet, cook bacon over medium heat 4 to 6 minutes, stirring occasionally, until crisp. Using slotted spoon, transfer bacon to bowl. Add pearl onions to drippings in skillet; cook and stir 1 to 2 minutes or until browned. Transfer to another bowl.
  • 2
    Season chicken with salt and pepper. Place skin side down in skillet; cook over medium heat 6 to 8 minutes, turning once, until browned on both sides. Remove from skillet. Add onion and mushrooms to skillet; cook and stir 4 to 5 minutes or until lightly browned. Add garlic, tomato paste and thyme; cook and stir 1 minute. Add flour; cook and stir 1 minute.
  • 3
    Stir in red wine and broth; heat to boiling. Add the browned chicken and bacon, spooning some of the sauce over top of chicken. Reduce heat to medium-low; cover and simmer 20 to 25 minutes, turning chicken once halfway through, until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Stir browned pearl onions and butter into sauce; cook until heated through. Garnish with chopped parsley, and serve.

Expert Tips

  • Great served with Betty Crocker™ creamy mashed potatoes.
  • A dry red wine like Merlot or Cabernet Sauvignon works well in this recipe.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
200
% Daily Value
Total Fat
22g
34%
Saturated Fat
8g
41%
Trans Fat
1/2g
Cholesterol
115mg
38%
Sodium
780mg
32%
Potassium
640mg
18%
Total Carbohydrate
14g
5%
Dietary Fiber
2g
8%
Sugars
5g
Protein
34g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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