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NRM Coq au Vin with Chicken Breast

This lighter Coq au Vin recipe transforms the classic French dish into ahealthier, no red meat version made with tender chicken breast.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • Salt and black pepper to taste
  • 1/3 cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 small onion diced
  • 3 cloves garlic minced
  • 200 g mushrooms sliced
  • 1 cup pearl onions peeled
  • 1 1/2 cups red wine such as Pinot Noir or Merlot
  • 1 cup chicken broth
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Season chicken breasts with salt and black pepper, then lightly dredge in flour, shaking off excess.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
  3. Sear chicken breasts for 3–4 minutes per side until lightly golden. Remove and set aside.
  4. In the same pan, melt butter and sauté diced onion, garlic, mushrooms, and pearl onions for 5–6 minutes until softened.
  5. Stir in tomato paste and cook for 1 minute.
  6. Pour in red wine and chicken broth, scraping up browned bits from the bottom of the pan.
  7. Add thyme and bay leaves, then bring sauce to a gentle simmer for 8–10 minutes to reduce slightly.
  8. Return chicken breasts to the pan, spoon sauce over the top, cover, and simmer for 15–18 minutes until chicken is fully cooked.
  9. Remove bay leaves and thyme stems.
  10. Garnish with fresh parsley and serve hot.

Notes

Chef’s Tips
  • Avoid overcooking chicken breast to keep it juicy and tender.
  • Use a good-quality dry red wine for the best depth of flavour.
  • For extra richness without red meat, stir in an extra tablespoon of butter before serving.
  • Serve with mashed potatoes, egg noodles, or crusty bread to soak up the sauce.
  • If you prefer a thicker sauce, simmer uncovered for a few extra minutes before serving.