More Great Recipes: European | Main Dish

Coq au Vin

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By kiki
Member since 2007

Serves | Prep Time | Cook Time


2 cups red wine
1 cup chopped yellow onion
1 cup chopped carrot
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon freshly ground black pepper
2 (8-ounce) chicken breast halves, skinned
2 (4-ounce) chicken thighs, skinned
2 (4-ounce) chicken drumsticks, skinned
1/2 cup all-purpose flour (about 2 1/4 ounces)
3 bacon slices, chopped
1/2 cup pitted dried plums, quartered
2 bay leaves
Chopped fresh parsley (optional)

Cook bacon in a large Dutch oven over medium-high heat until crisp.

Remove bacon from pan, reserving drippings in pan; set bacon aside.

Add half of chicken to pan; cook 4 minutes, browning on all sides.

Remove chicken from pan.

Repeat procedure with remaining chicken.

Remove onion and carrot from marinade with a slotted spoon, reserving marinade.

Add onion and carrot to pan; sauté for 5 minutes or until softened.

Stir in marinade, scraping pan to loosen browned bits.

Add chicken, bacon, dried plums, and bay leaves; bring to a simmer.

Cover, reduce heat, and simmer 1 hour and for 20 minutes or until chicken is tender.

Discard bay leaves.

Garnish with parsley, if desired.


4 servings (serving size: about 3/4 cup sauce and 1 breast half

Pairs Well With


I just got a 7 quart Le Creuset dutch oven and I am SOOO excited!!! I have been searching for braising recipes on the net. Found this one on Cooking Light's website

I'll check out your recipes! Thanks :-)

I use my LeCreuset Dutch oven for EVERYTHING- you are SO going to fall in love w/it. It's the best thing since a CrockPot!! Check out my recipes- probably half of what I cook, I cook it in the LeCreuset!

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