Description
Coq au Vin from France brings tender chicken simmered in rich red wine sauce right to your dinner table. Hearty vegetables and smoky bacon make this classic French dish a comforting meal your family will absolutely adore.
Ingredients
Scale
Primary Proteins:
- 4 boneless, skinless chicken breasts
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Vegetables and Aromatics:
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup baby spinach
Liquid and Seasonings:
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper
Instructions
- Prepare your oven by heating it to 375°F. Coat a 9×13-inch baking dish with cooking spray or butter.
- Season 4 chicken breasts with 1 teaspoon salt and ½ teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Cook the chicken for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer chicken to a cutting board.
- In the same skillet, sauté 1 diced onion and 3 minced garlic cloves for 2-3 minutes until fragrant and translucent.
- Pour 1 cup heavy cream, 1 cup chicken broth, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary into the skillet. Simmer for 3-5 minutes until sauce slightly thickens.
- Slice your cooked chicken into bite-sized strips. Arrange the pieces evenly in the prepared baking dish.
- Pour the cream sauce over your chicken. If using spinach, scatter 1 cup of baby spinach across the dish and gently mix.
- Distribute 1 cup shredded mozzarella and 1 cup grated Parmesan cheese across the top of your casserole.
- Bake in the preheated oven for 20-25 minutes until cheese turns golden and sauce bubbles around the edges.
- Remove from oven and let the casserole rest for 5 minutes before serving to allow sauce to set.
Notes
- Swap chicken breasts for thighs when wanting deeper flavor and more tender meat.
- Select fresh herbs instead of dried to boost the sauce’s aromatic profile and brightness.
- Reduce cream sauce calories by substituting half-and-half or whole milk for heavy cream.
- Consider adding mushrooms or sun-dried tomatoes for extra texture and complexity in the casserole.
- Prep Time: 10-13 minutes
- Cook Time: 29-37 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 455 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 43 g
- Cholesterol: 140 mg