Chicken with Red Wine

Chicken with red wine is a classic French dish with a Jewish makeover! It’s the most delicious, savory, and easy dish to make and yes, what a wow factor.

The Backstory: This is my take on Coq Au Vin. The classic recipes calls for bacon, but since I don’t eat or cook with bacon (and there aren’t any pork recipes on The Jewish Kitchen), we improvise! The rest of the recipe makes use of the usual ingredients, seasonings, and veggies that you would expect to find in this traditional French dish. More of the Backstory after the recipe

Chicken with Red Wine

This elegant one-pot meal is rich with deep flavors, seasonings and textures. It's a perfect dish for the holidays, a special occasion or anytime you want to wow a crowd.
Course Main Dish
Cuisine French
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 people


  • 1 4-5 lbs.of Kosher chicken parts. Cleaned and pat dry
  • 1-2 stalks of celery, cut into medium chunks
  • 1 onion, cut into medium chunks
  • 1 large carrot peeled and cut into medium chunks
  • 2 cloves of garlic, chopped
  • 1/2 cup water
  • 1 tsp. Kosher salt
  • 1/2 tsp. black peper
  • 2-3 tbsp. vegetable oil
  • 1/2 bottle Kosher red wine
  • 1 cup Kosher chicken stock
  • 1 tbs. chopped fresh parsley for garnish
  • 1 6 ounce container of white mushrooms, cleaned and cut in half
  • 2 tbsp. flour


  1. Preheat the oven to 375 degrees. Set aside the mushrooms, flour and parsley.
  2. Sprinkle the chicken with salt and pepper. Heat oil in a large Dutch oven pot, over medium heat. Brown chicken on all sides (about 5 minutes). Remove chicken and set on a plate. Add the celery, onion and carrot to the skillet and saute the vegetables for about 5 minutes. Add garlic and cook for another minute or two. Add the wine, chicken stock and return the chicken to the pot. Bring to a simmer. Add the mushrooms and put the cover on the pot.
  3. Place Dutch oven pot into the preheated oven. Bake for about 1 hour. Check chicken to make sure it is fully cooked. Remove chicken from pot, when done. Set aside.
  4. Place the pot on the stove top. To the Dutch oven pot add 2 tbs. flour and 1/2 cup water to the pot Stir until the juices thicken.
  5. Serve chicken in a deep casserole dish, put the veggies on top, pour a little gravy over the dish. Sprinkle the parsley on top.

…The Backstory continues: So what’s a French recipe doing on a Jewish food site? Good question.

Well, this is a delicious, fancy schmancy recipe that is perfect for the Jewish holidays, and when you have friends and relatives that aren’t beef eaters (so much for brisket as your ace), but you still want to serve something that wows them, this is your dish. It is downright goodness on a plate and it always gives your table an elegant touch.

And since we are a culture of immigrants and we take a little from this one and a little from that one…I took it. Plain and simple. Now go and enjoy.

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Myrna Turek

Myrna Turek

I'm a domestic goddess who got my 'PhD' in Home Ec in the early 1960s. I was married for 52 years and have six grandchildren. If it were up to me, everything would be fried. Including chocolate.
Myrna Turek

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