Coq au Vin French Chicken Stew in Red Wine Sauce

Coq au Vin French Chicken Stew in Red Wine Sauce

Chicken is often a favorite choice for lunch and dinner because it's healthy, delicious, cheap and easy to prepare. For these same reasons, sometimes it can become boring because we eat it so much. 

I love this great chicken recipe because it tastes totally different than any other chicken dish I regularly make. It also contains a lot of veggies and mushrooms, so it's filling and complex as well as healthy. 

Try it in VitaClay tonight and let us know what you think!


  • 2 slices thick-cut bacon
  • 1 frying chicken, cut up in parts
  • 2 cups pearl onions or shallots or regular onions
  • 1 cup sliced mushrooms, to your choice
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme leaves
  • 1/2 cup dry red wine
  • 1/4 cup good brandy or cognac
  • 4 cups reduced-sodium chicken broth
  • 1/4 cup tomato paste
  • Salt and freshly ground pepper to taste


Makes 6 servings.

  1. Cook bacon in medium skillet over medium heat. Drain and crumble.
  2. Brown chicken quickly in bacon fat.
  3. Transfer and add all other ingredients to VitaClay Pot.
  4. Cover and Set on Slow Cooking-Stew to cook for about 1 hour or until chicken is tender. If sauce is too thin, you can thicken it a little with adding 2 tablespoons of flour dissolved in some water, add it to the pot and let it cook for 15 more minutes or until sauce has thickened.
  5. Serve over rice, potatoes or just with rustic bread.

Health Note:

Chicken is a significant source of daily requirements of protein, niacin, B-6, B-12, vitamin D, iron and zinc.

Ounce for ounce, skinless chicken is one of the lowest-fat meats around. Although breast meat definitely has the lowest fat content, even skinless dark meat is comparatively low in fat and high in iron and other essential vitamins and minerals.

Prepared the right way, chicken is low in calories, cholesterol and has no carbohydrates.

Chicken is the perfect ingredient in todayÔÇÖs most popular diet plans. Compared to popular cuts of steak, chicken (even with the skin on) has lower fat, and similar levels of protein, iron and minerals.

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