Coq au Vin (Chicken with Wine)

Recipe By: Calphalon Team  -  Originally Published: 8/29/2009


Pair with a dry red wine such as a Bordeaux or Cabernet Sauvignon.

  • Servings: Serves 6 - 8
  • Prep Time: Less than 15 Minutes
  • Cook Time: More than 60 Minutes
  • Level: Beginner
  • Course: Entrée


8 boneless, skinless chicken breast halves
1 c. all-purpose flour
2 Tbsp. poultry seasoning
1 Tbsp. coarsely ground black pepper
3 Tbsp. olive oil
4 cloves fresh garlic, minced
1 Tbsp. poultry seasoning
1/2 lb. cremini or white button mushrooms, quartered
1/2 c. brandy or Cognac
2 c. dry red wine (Bordeaux)
2 c. chicken broth
1 lb. egg noodles, if desired


Preheat the oven to 325°F/160°C.
Combine flour, poultry seasoning and black pepper in a wide, shallow bowl.
On medium heat, preheat a 7-qt. sauteuse until the rim of the pan is hot to the touch. Add the olive oil and heat an additional minute.
Dredge each chicken breast in the flour mixture; working in batches, brown the chicken on both sides then remove and place on paper towels. 
Add the mushrooms to the pan and cook until they give off their juices, about 4 - 5 minutes.
Return chicken to pan; add the garlic, brandy, wine and chicken broth; cover and place in the preheated oven for approximately 1 hour or until the chicken is tender.
Remove from the oven and serve over buttered noodles.