Coq au Vin Casserole

52 Ratings
  • 5 21
  • 4 13
  • 3 13
  • 2 2
  • 1 3

This spin on the traditional French chicken dish incorporates egg noodles, Muenster cheese, and panko breadcrumbs for a hearty one-pan dinner.

Mad Hungry, Episode 1124, Mad Hungry, Episode 1124

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Serves 6-8
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Ingredients

Directions

  • Preheat the oven to 375 degrees.

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  • Heat a large skillet. Swirl in the olive oil, add the bacon, and cook until the bacon is golden, 2-3 minutes. Remove the bacon from the skillet.

  • Salt and pepper the chicken and add to the skillet to brown on both sides, about 4 minutes, and remove. Add the onions and mushrooms to the skillet, sauteing until golden brown, 5-8 minutes.

  • Stir in the tomato paste. Deglaze the pan with white wine, scraping to pick up the brown bits, and reduce. Stir in the flour. Add the chicken stock and stir to combine. Return the chicken and bacon to the skillet. Stir in the noodles and cheese.

  • Transfer the mixture to a 9- x 13-inch baking dish. Top with panko, sprinkle on the paprika, and drizzle with olive oil. Bake for 25 minutes.

Cook's Notes

If you have a deep, oven-safe skillet, the casserole may be cooked on stovetop and transferred directly to oven in the same pan.

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Reviews (2)

52 Ratings
  • 5 21
  • 4 13
  • 3 13
  • 2 2
  • 1 3
Martha Stewart Member
08/06/2011
Delicious! Inexpensive (thanks to the chicken thighs) and easy to make. Fed a family of 5 hearty eaters with leftovers to spare.
Martha Stewart Member
05/29/2011
The ingridients calls for Muenster cheese. Never mentioned in the process section....Thank God I watched the show. My family loved it!!!
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