Coq au Vin lightened

Coq au Vin lightened

A non-traditional version of the coq au vin. Chicken, mushrooms and herbs cooked in a red wine sauce, with olives.
Coq au Vin lightened

Preparation time: 15 min

Cooking time: 45 min

Ingredients for 4 persons

  • 3 tbsp olive oil
  • 4 chicken legs, with back, skinless
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 16 finely sliced ​​Paris mushrooms
  • 260 g canned tomatoes (diced)
  • 250 ml red wine
  • 2 bay leaves
  • 1 sprig of fresh thyme
  • 16 black olives


Heat oil over medium heat in a skillet or saucepan. Brown the chicken pieces, a few at a time, until golden brown on all sides, about 10 min. Then remove them and place them on a plate.
Finely chop the onion and garlic; Sliced ​​the mushrooms finely.
Sauté the onion and garlic in the same skillet 2-3 min until tender, adding a little oil if necessary. Add the mushrooms and cook 2-3 min until they have rejected their water. Add the diced tomatoes, the wine, the bay leaves and the thyme. Thoroughly scrape the bottom of the skillet and bring to a boil.
Return the chicken to the skillet. Season with salt and pepper, cover and simmer for about 40 minutes, until chicken is tender. Turn the chicken pieces once during cooking.
Add the olives 5 min before the end of cooking. Serve it.


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