This amazing sweet and sour sauce is great for grilling and dipping. It is a perennial favorite.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 6 |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup milk
- 2 pounds skinless, boneless chicken breast halves
- 2 cups halved baby carrots
- 1 (8 ounce) package button mushrooms, sliced
- 1 onion, chopped
- 2 cups red wine
- 2 cups low-sodium chicken broth, or as needed
- 2 teaspoons Italian seasoning
- ½ teaspoon dried rosemary
- salt and ground black pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Mix flour, 1/2 teaspoon salt, 1/2 teaspoon pepper together in a shallow bowl. Pour milk into a separate bowl. Dip chicken in milk, allowing excess milk to drip back into bowl. Dredge chicken through flour mixture until evenly coated.
- Cook 1/2 of the chicken in the hot oil until browned, 2 to 3 minutes per side. Remove chicken from pot and brown remaining chicken. Return all the chicken to the pot.
- Mix carrots, mushrooms, and onion into chicken, stirring gently to distribute vegetables among the chicken. Pour wine over chicken and vegetables, stirring with a wooden spoon to scrape up any browned bits from bottom of pot. Add enough chicken broth to nearly cover the chicken and vegetables.
- Stir Italian seasoning, rosemary, salt, and pepper into broth mixture; bring to a boil. Cover pot, reduce heat to low, and simmer, stirring occasionally, until chicken is cooked through, about 1 hour. Remove lid and turn heat up to medium-high; boil, stirring occasionally, until sauce is reduced and thickened, about 15 minutes.
- Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
Nutrition Facts
| Calories | 514 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 4 g |
| Protein | 40 g |
| Saturated Fat | 3 g |
| Sodium | 391 mg |
| Sugars | 7 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and delicious.
Made this added 2 packages of mushrooms, and also made the sauce a bit more thicker. I have the pickest family, and they loved it! Thank you
Really yummy recipe. I subbed cream for milk, fresh rosemary for dried, and rice wine for red wine because that’s what I had and it was delicious!
I cut the recipe in half since there are only 2 of us. The only thing that I did differently was to increase the wine by 1/2 c.
Fantastic! I used a 6 qt pan, so I had to add extra broth, to cover it. This made me add some corn starch to thicken the sauce. I also added extra mushrooms, and basil leaves, but that’s just my preference.
Tres bien! I did not use as much flour as called for just wasn’t necessary. The picky eater in the family even loved the chicken!
This recipe turned out great! Definite crowd pleaser. The only change I made was to chop up five slices of bacon and fry them up in the pan first. Then I removed the bacon pieces and added a little olive oil to the grease so I could use that to brown the chicken in. Added a nice depth to the flavor. Tossed the cooked bacon in when I added the vegetables. Thanks for the recipe!
I love chef john’s coq co vin but my son and wife don’t, this recipe is different but very, very good. Very few spices still provide a nice, complex dish.
This was really good, but I think I could have made it even better by making a couple of changes. I wish I’d have had some fresh rosemary and oregano, but I lost my plants this summer in the heat. I used one packet of Costco’s organic boneless skinless chicken breasts and so cut the recipe in half which worked well. I think you could start with one fourth of the milk and flour and add more as needed because I had a lot left over, and I went a little short on the seasonings. If I’d have cooked the chicken for an hour, it’d have been way overcooked, so I was glad I took it out after about 20 minutes and covered it with foil to finish off the cooking. When I was eating it, I kept thinking that a pat or two of butter in the wonderful sauce would have been perfect. Next time I’ll add that little bit of butter! Thanks, CRawson! We really enjoyed our dinner!