Coq Au Vin for Two

  • by Omaha Steaks
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If your date night needs a little shake-up, I’ve got you covered. My husband and I try to do a date night at home once a week. It doesn’t always happen, but when it does, we are so glad. We’ve been known to cook a meal at home and then go out for dessert. One of our first dates was in San Francisco, where we ditched our dinner reservations and took a dessert tour of the city instead. We hit four different restaurants for their dessert menus before we had to loosen the belt and call it quits. It was a great night.

When I want to make date night a little fancy schmancy and conjure up memories of all the French pastries we ate that night, I reach for my favorite French cookbook. French food has an undeniable romance to it. The promise of romance on a plate is alluring, but what is even more alluring is this secret: French food is simple to make. It relies on high-quality ingredients, and usually only a few of them. When a recipe only has a few ingredients, each ingredient has to be of the highest quality. This is exactly why I use Omaha Steaks products. Omaha Steaks isn’t just steaks, though! Omaha Steaks Boneless Chicken Breast is the same stellar quality as the steaks— perfectly portioned and meltingly tender.

Another fun new product by Omaha Steaks is wine! Glorious wine! Each wine varietal is sourced from the region best known for the grapes. When we’re talking Cabernet, we’re always talking Napa Valley. I used Hall Napa Valley Cabernet Sauvignon for this recipe. The recipe only uses 1 cup of the wine, leaving plenty left in the bottle to enjoy with dinner.

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Next time you put Date Night on the calendar, grab a bottle of Hall Cab and a pack of Omaha Steaks Chicken Breasts, and make this lovely meal!

[bctt tweet=”Coq Au Vin for Two is perfect for #Datenight! Check out the #recipe on”]



Coq Au Vin for Two

Author Christina Lane


  • 2 Tbsp. olive oil
  • 4 slices thick-cut bacon sliced into lardons
  • 1 small onion, diced
  • 2 carrots peeled and sliced into 1” pieces
  • 1 cup sliced mushrooms
  • 3 small bay leaves
  • 1 tsp. dried thyme leaves
  • 4 cloves garlic, finely minced
  • 3/4 lb. Omaha Steaks Boneless Chicken Breasts cut into 2” chunks
  • 8 oz. can crushed tomatoes
  • 1 cup chicken broth
  • 1 cup Hall Napa Valley Cabernet Sauvignon
  • salt, to taste
  • pepper, to taste


  1. In a 4-quart enamel-coated cast iron sauce pan, heat the olive oil over medium heat.

  2. Add the bacon, onion, carrots, mushrooms, bay leaves and thyme.

  3. Cook, stirring occasionally until very fragrant, about 5 minutes.

  4. Add the garlic, stir and cook for 1 minute.

  5. Next, add the chicken pieces and cook for 3-4 minutes until seared on the outside.

  6. Stir in the tomatoes, chicken broth, and wine.

  7. Add a pinch of salt and a few grinds of black pepper.

  8. Bring the mixture to a boil, lower the heat to a simmer and let simmer for 1 hour, stirring occasionally.

  9. Remove the bay leaves, taste for seasoning, and serve over mashed potatoes (recipe below).


Mashed Potatoes for Two

Author Christina Lane


  • 2 large Russet potatoes, peeled and diced
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 4 Tbsp. butter
  • salt, to taste
  • pepper, to taste


  1. To make the potatoes, cook the potatoes in plenty of salted boiling water until tender.

  2. Drain the potatoes, and return them to the pot.

  3. Add the milk, cream, and 2 T of the butter.

  4. Taste and add salt and pepper to your liking.

  5. Divide the potatoes between two serving plates, and top with the remaining two T of butter (1 tablespoon on each plate).

  6. Ladle the Coq Au Vin on top, and serve immediately with the rest of the wine.