Light Coq au Vin with Fresh Herbs




Yield 4 servings

A light healthy version of the classic Coq Au Vin. You can use Canellini Beans instead of Chicken for a Vegetarian version. 



  1. Heat a generous glug of Olive Oil in a Dutch Oven over medium heat
  2. Heat oven to 375f or 180c
  3. Mix the Braggs Dried Herbs with a few grinds of Smoked Sea Salt and Pepper in a paper bag with the flour
  4. Toss the Chicken Thighs around in the mixture until well coated
  5. Brown the Chicken over high temp until golden on both sides, about 3 minutes per side
  6. Pile the chicken up on one side of the pan and toss in the Onions and Garlic, putting the chicken back on top while sautéing just few minutes until a the Onions are a bit brown
  7. Add the Carrots, Celery, Wine, Bay Leaf and Mustard
  8. Add more Wine or Broth to just cover everything by 1/2 an inch or so
  9. Cover and transfer to the oven
  10. Bake 30 minutes
  11. You can take it out here or turn the oven to 325f or 170c and bake up to 11/2 hours more. It will get more tender.
  12. When ready to serve, toss in the Fresh Herbs and drizzle with good Olive Oil and a few grinds of Pepper.
  13. Serve over hot wide Noodles or Rice or just plain with crusty bread


Instant Pot Instructions: 

  1. Saute the coated chicken until browned on both sides
  2. Toss in the Vegetables
  3. Add the Wine, Mustard and Broth and Bay leaf
  4. Switch to Manual, turn the pressure lock and program for 7 minutes
  5. Let pressure come down naturally or release it after 10 min
  6. Garnish with Herbs

Recipe by Healthy Mama Cooks at