Two for Tuesday :: Quick Coq au Vin


How many times have you been asked “what’s for dinner??” and your answer is (said with a sigh) “Chicken…” BORING!  Feeling French, here’s a quick version of Coq au Vin (that you don’t have to light on fire), a red wine-braised chicken-and-vegetable stew that usually takes the better part of an afternoon to make…



Quick Coq au Vin Recipe



1/4 cup all-purpose flour

2 bone-in chicken breasts (about 12 ounces each), skin removed, trimmed

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground pepper, divided

1/4 cup water

2 tablespoons extra-virgin olive oil, divided

4 ounces mushrooms, quartered (about 1 1/2 cups)

2 large carrots, thinly sliced

1 small onion, halved and sliced

1 teaspoon crumbled dried rosemary

1 14-ounce can reduced-sodium chicken broth

1/2 cup dry red wine, preferably Zinfandel

1 tablespoon tomato paste

2 tablespoons chopped fresh parsley



1.Place flour in a shallow dish. Cut each chicken breast in half on the diagonal to get 4 portions about equal in weight. (Two will be smaller but thicker, the other two larger but thinner.) Sprinkle the chicken with 1/4 teaspoon each salt and pepper and dredge in the flour. Whisk water with 2 tablespoons of the leftover flour in a small bowl; set aside.


2.Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add the chicken. Cook, turning once or twice, until lightly browned on all sides, 5 to 7 minutes total. Transfer to a plate.


3.Add the remaining 1 tablespoon oil to the pan; reduce heat to medium-low. Add mushrooms, carrots, onion and rosemary and cook, stirring occasionally, until the vegetables are softened and browned in spots, about 5 minutes. Add broth, wine, tomato paste and the remaining 1/4 teaspoon each salt and pepper. Stir until the tomato paste is dissolved. Bring to a simmer.


4.Return the chicken and any accumulated juice to the pan. Cover, reduce the heat to maintain a simmer and cook, stirring once or twice, until an instant-read thermometer inserted into the thickest part of the breast registers 165°F, 15 to 20 minutes. Transfer the chicken to a serving plate.


5.Increase the heat under the sauce to medium-high. Stir the water-flour mixture, add it to the pan and cook, stirring, until the sauce is thickened, about 1 minute. Serve the chicken with the sauce, sprinkled with parsley.


Try serving it with…


Oven Roasted Rosemary & Garlic Potatoes

Picture of Oven Roasted Red Potatoes with Rosemary and Garlic Recipe



1 1/2 pounds small new red potatoes (about 15), scrubbed and dried

1/4 cup extra-virgin olive oil

4 to 6 cloves garlic, crushed

1 tablespoon fresh or 1 teaspoon dried rosemary




Preheat the oven to 350 degrees F.


Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Serve hot



And for all of our Coupon Sally’s out there…Bridlewood Pinot Noir is on eVic Special this weekend at Harris Teeter



We’d love to hear out there has attempted to make one of recommended recipes!






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