Chicken with Red Wine Sauce

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

This abbreviated version of coq au vin is best made with red wine chicken stock, which is broth made exactly like brown chicken broth, except that red wine is used instead of water (but you can get by without it). Use a soft, low-tannin, low-acidic wine, such as a Merlot from Argentina. If you want to make this dish more like an authentic coq au vin, add the Burgundian garnish—the pearl onions, bacon, and mushrooms.