Coq au Vin



Serving size

about 2 cups
120 Minutes

This recipe can easily be multiplied and makes great leftovers.

Coq au Vin


2 ounce Reduced sodium ham (diced)
1 Tbsp. Olive oil (divided)
16 ounces Boneless, skinless chicken thighs (left whole)
1 Tbsp Cognac
1/2 tsp. Salt
1 to taste Black pepper
1/4 tsp., leaves Dried thyme
2 Tbsp. All purpose flour or garbanzo flour
1 1/2 cup Red wine
2 cups No salt added vegetable stock
1 Tbsp. No salt added tomato paste
2 leaf Bay leaves
8 cup sliced Crimini mushrooms (quartered)
20 pearl onion White onions (peeled, left whole)
24 ounces Yukon gold potatoes (very small red potatoes or Yukon golds, left whole)
1 clove Garlic, raw (peeled and lightly crushed)


Place one teaspoon olive oil in a large sauce pan over medium heat.

Add the ham and cook until browned.

Add the remaining two teaspoons olive oil and the chicken thighs.

Cook for about 5 minutes on medium high. Stir occasionally.

When the chicken is browned, add the cognac or brandy and cook for about two minutes.

Add the salt, pepper, thyme and flour.

Stir well and cook for about 1 minute.

Add the wine, chicken stock, tomato paste, bay leaves, mushrooms, onions, and potatoes.

Crush the garlic lightly and add to the pot.

Simmer for 45 minutes, stirring occasionally.

Remove the garlic clove and bay leaves before serving.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free garbanzo flour instead of white flour.


This is NOT a low sodium recipe.

Recipe Notes

The traditional version of this uses whole chicken pieces, and if you use them with the skin on, it will add about 75 to 100 calories to each serving. I prefer the boneless, skinless chicken thighs because they have all the savory flavor, but fewer calories – and you don’t have to fight with your food.

"Art is science made clear."

Jean Cocteau