Coq au Vin

Photo by Beth Galton
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 467 calories
    • Fat 20 g
    • Sat Fat 5 g
    • Cholesterol 131 mg
    • Sodium 1850 mg
    • Protein 49 mg
    • Carbohydrate 9 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 40 mg


  1. Check 2tablespoons olive oil
  2. Check 4ounces small cremini or white mushrooms
  3. Check 13/4-ounce package garlic-and-herb salad-dressing mix (such as Good Seasons)
  4. Check 1cup frozen small onions (such as Birds Eye), thawed
  5. Check 1cup red wine
  6. Check 1/2cup canned chicken broth (such as Swanson Natural Goodness)
  7. Check 1 2-pound cooked chicken breast (such as Tyson) or 1 chicken cooked and cut into 2 breasts and 2 legs (discard backbone)


  1. Heat the oil in a large oven-safe casserole over medium-high heat. Add the mushrooms and sauté until brown, 3 to 5 minutes.
  2. Add the salad-dressing mix and onions and toss to coat evenly. Stir in the wine and broth and cook until blended. Add the chicken. Cover, reduce heat to low, and simmer 15 minutes, turning pieces halfway through.
  3. Remove the chicken and vegetables. Increase heat to high and boil the sauce until reduced and slightly thickened. Pour over the chicken.