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).