Light and Easy "Coq au Vin"

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Chicken, mushrooms, and herbs cooked with red wine.

«Coq au vin» [pr. kohk-oh-VAHN] is a classic French casserole dish. The original recipe includes salt pork and chicken giblets puréed in a red Burgundy wine sauce. In this lighter version, I have omitted both the salt pork and the giblets, but added the olives as is often done in the southern parts of France.

Preparation : 15 min Cooking : 45 min
330 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Kosher
  • Diabetes-friendly


3 tbsp olive oil 45 mL
4 chicken legs, with back, skinless 1.2 kg
1 onions, finely chopped 200 g
2 cloves garlic, minced
16 button (white) mushrooms, thinly sliced 220 g
1 cup canned tomatoes, low sodium 260 g
1 cup red wine 250 mL
2 bay leaf 0.4 g
1 sprig fresh thyme 0.4 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
16 black olives 6 tbsp


  1. Heat the oil in a pan or in a pot over medium heat. Working in batches, add the chicken pieces and sauté thoroughly on each side until golden, about 10 min. Take the pieces out of the pan and set them aside on a plate.
  2. Prepare the vegetables: Finely chop the onion, mince the garlic, and thinly slice the mushrooms.
  3. Add the onion and garlic to the pan then sauté 2-3 min until they have softened, adding some oil if necessary. Add the mushrooms and cook 2-3 min until they release their water. Add the diced tomatoes, wine, bay leaf, and thyme. Scrape the bottom of the pan thoroughly and bring to a boil.
  4. Put the chicken back into the pan. Season with salt and pepper, then cover and simmer about 40 min, until the chicken is tender, turning the pieces once during the cooking.
  5. Stir in the olives 5 min before the end, then serve.


This dish can be made a few days ahead and reheated before serving.

Nutrition Facts Table

per 1 serving (280g)


% Daily Value




18 g

27 %

Saturated 3.6 g
+ Trans 0 g

18 %


90 mg


320 mg

13 %


10 g

3 %


2 g

8 %


4 g

Net Carbs

8 g


31 g

Vitamin A

15 %

Vitamin C

18 %


6 %


22 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 1 ¼ servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 ½ servings


This recipe is :
Excellent source of  :
Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin B2, Vitamin B6, Zinc
Good source of  :
Copper, Iron, Magnesium, Selenium, Vitamin A, Vitamin B12, Vitamin E
Source of  :
Calcium, Folacin, Manganese, Vitamin B1, Vitamin C, Vitamin K
Low  :
Calories, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1 ½
Meat and Alternatives 3 ½
Fats 2

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