Our healthier take on the traditional French dish relies on a leaner cut: boneless, skinless chicken breasts. The stew is still plenty hearty, especially when served over cooked rice, barley, or quinoa.



Ingredient Checklist


Instructions Checklist
  • Make a bouquet garni: Using a small piece of cheesecloth, wrap 3 garlic cloves, peppercorns, thyme, bay leaf, and parsley stems; tie in a bundle with kitchen twine. Set aside.

  • Cut chicken into strips about 2 inches long and 3/4 inch wide. In a large, deep skillet or a Dutch oven, heat 1 tablespoon oil over medium-high. Add onions and remaining 3 cloves garlic; cook, stirring occasionally, until beginning to brown, about 4 minutes. Add mushrooms; cook until golden, about 4 minutes. Transfer to a dish.

  • Add butter and remaining 1 tablespoon oil to skillet. Season chicken with salt and pepper; cook in two batches until browned, about 1 minute per side. Return chicken to skillet. Add cognac and wine; deglaze pan, stirring with a wooden spoon to scrape up any browned bits from the bottom. Stir in chicken stock and tomato paste. Add bouquet garni. Bring to a boil; reduce heat to a simmer, and cook, covered, 15 minutes. Add reserved mushrooms, onions, and garlic; cook 5 minutes more.

  • Using a slotted spoon, transfer chicken and vegetables to a bowl. Discard bouquet garni. Over high heat, reduce stock by half, about 12 minutes. In a small bowl, dissolve cornstarch in 1 tablespoon water. Pour mixture into stock, and stir until incorporated. Cook 2 minutes. Return chicken and vegetables to pot, and cook over medium-low heat until warmed through. Chop parsley leaves, and stir into chicken mixture. Serve stew immediately, garnished with thyme.

Reviews (8)

82 Ratings
  • 5 star values: 12
  • 4 star values: 13
  • 3 star values: 27
  • 2 star values: 23
  • 1 star values: 7
Rating: Unrated
Since this is supposed to be a healthier version of coq au vin, I wonder why no calorie count is included. While it's implied that skinless chicken would result in fewer calories, overall, I wonder if that reduction is offset by additional oil needed to cook skinless chicken. I also wonder why boneless would be healthier, since bones don't add calories but do add flavor.
Rating: Unrated
Julia Childs' Mastering the Art of French Cooking, 1961, calls for 1 cup of stock and 3 1/4 cups of wine!!! LOL!
Rating: 5 stars
It was flavorful and deliicous! I added some extra garlic since I am a garlic lover and I cooked some chopped carrots with the onion, garlic, and mushrooms. This a a simple yet wonderful coq au vin!
Rating: Unrated
I agree, it is a bit involved, but sooo delicious especially with added carrots and red potatoes cooked separately in chicken broth until added to the rest of the mixture at the end. I will be making it again!
Rating: Unrated
This is a bit invovled but the taste is well worth it.
Rating: Unrated
Really delicious. Will make again.
Rating: Unrated
This recipe was very time consuming, used a lot of dishes. After all the prep and steps, I expected it to be fabulous, and it was just okay. It was bland, but the thyme garnish helped. I served it over rice with baked bread. The sauce was runny- even after reducing it about 15 min. My husband had this dish in Paris and said it was a bland dish with thin sauce there as well, but tasted better. No offense taken. Not worth the extra time and effort!
Rating: Unrated
This recipe is fantastic! I had coq au vin at a quaint fench restaurant in Montreal many years ago. I've always wanted to make it, but all the recipes semed too difficult. This was easy and tasted as it did in that quaint little french restaurant. My family simply loved it! C'est bon!