Chicken Coq au Vin

This is a great Mid-week staple. I hesitate to call this a recipe because this is my go-to to clean out the fridge. It’s really more of a flexible stew base when there are veggies, chicken and a half bottle of wine left over in the fridge that need to get used. This is a wonderfully gourmet, but simple staple dinner that always yields some leftover to boot.


  • 1 Tbs EVOO
  • 6 chicken thighs
  • 1 Medium Yellow Onion
  • 2 cups Mushroom
  • 1 cup baby carrots
  • 1 cup Peas
  • 0.5 bottle Red Wine
  • 1 Chicken Bullion Cube
  • 1 Tsp Sage
  • 1 Tsp Ground Thyme
  • 0.5 Tsp Rosemary
  • Salt/Pepper
  • 1 Tbs Brandy


1. Saute Chicken and coarsely chopped onion in Olive Oil until chicken skin is browned and onions release
2. Add Mushrooms and saute until they release
3. Add carrots and spices
4. Cover chicken with wine
5. Cover pot and simmer for 30 min. on medium heat
6. Remove lid, add peas and brandy
7. Simmer for 15 min or until liquid has reduced


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