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Large Batch Chicken Coq au Vin

12 servings


No Added Sugars

Nutritional Facts Per Serving

23.8 g
11.9 g
1.8 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 453
  • Fat 31.3 g
    • Saturated   14.1 g
    • + Trans 
  • Cholesterol 102 mg
  • Sodium   483 mg
  • Carbohydrate 11.9 g
    • Fibre   1.8 g
    • Sugars  
  • Protein 23.8 g
    • Vitamin A 4 %
    • Vitamin C 10 %
    • Calcium 3 %
    • Iron 19 %


Place the flour, salt and pepper in a wide, sided dish. Coat the chicken in the flour, shaking off the excess, and set on a tray. Reserve the leftover flour. Divide the oil between two large skillets set over medium-high. When hot, brown the chicken on all sides and set in a very large roasting pan. Preheat the oven to 325 degrees F. Clean the skillets, and then set over medium-high and cook the bacon until slightly crisp; drain away most of the fat. Divide the mushrooms, onion, garlic and herbes de Provence and cook 4 to 5 minutes. Mix in 1/3 cup of the reserved flour until very well combined. Discard the rest of the flour. Mix in the wine and stock and bring to a simmer. Pour over the chicken; cover and bake 90 minutes, or until very tender. Adjust seasoning, sprinkle with chopped chives or parsley, if desired, and serve.

Serving Suggestions

This dish requires a starch to be a resting place for the gorgeous sauce that surrounds the chicken, such as mashed potatoes, buttered egg noodles or Saffron Rice. Serve warm slices of baguette and a big bowl of green salad to round out the meal.

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