Simple and Easy Coq au Vin
Description
This easy coq au vin is made with chicken breasts and vegetables braised in a flavorful red wine sauce for a simple but delicious dinner party dish.
Ingredients
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3 tablespoons extra-virgin olive oil
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2 cups all-purpose flour
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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1 cup milk
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2 pounds skinless, boneless chicken breast halves
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2 cups halved baby carrots
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1 (8 ounce) package button mushrooms, sliced
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1 onion, chopped
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2 cups red wine
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2 cups low-sodium chicken broth, or as needed
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2 teaspoons Italian seasoning
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1/2 teaspoon dried rosemary
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salt and ground black pepper to taste
Directions
1
Heat olive oil in a large pot over medium-high heat. Mix flour, 1/2 teaspoon salt, 1/2 teaspoon pepper together in a shallow bowl. Pour milk into a separate bowl. Dip chicken in milk, allowing excess milk to drip back into bowl. Dredge chicken through flour mixture until evenly coated.
2
Cook 1/2 of the chicken in the hot oil until browned, 2 to 3 minutes per side. Remove chicken from pot and brown remaining chicken. Return all the chicken to the pot.
3
Mix carrots, mushrooms, and onion into chicken, stirring gently to distribute vegetables among the chicken. Pour wine over chicken and vegetables, stirring with a wooden spoon to scrape up any browned bits from bottom of pot. Add enough chicken broth to nearly cover the chicken and vegetables.
4
Stir Italian seasoning, rosemary, salt, and pepper into broth mixture; bring to a boil. Cover pot, reduce heat to low, and simmer, stirring occasionally, until chicken is cooked through, about 1 hour. Remove lid and turn heat up to medium-high; boil, stirring occasionally, until sauce is reduced and thickened, about 15 minutes.