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The Best Chicken Ever – Quick Coq au Vin

The Best Chicken Ever – Quick Coq au Vin

Lisa Eirene

About Lisa Eirene Lisa lost 110 pounds through calorie counting and exercise. She swims, bikes, runs, hikes and is enjoying life in Portland, Oregon. Her weight loss story has been featured in First Magazine, Yahoo Health, Woman's Day and

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  1. Christi

    Ok Lisa, here’s the deal. I don’t like chicken. But, I have been trying to incorperate it into our diets more (because it is leaner and healthier). I am always in desperate need of what to do with chicken. Otherwise it gets grilled on the griddle and served with steamed veggies. This does look yummy though. And, I made the crockpot chicken you posted about a few weeks ago, it has since became a weekly staple around our house (goto chicken meal). While chicken still isn’t my favorite, I am warming up to it. All that to say, keep the chicken recipes coming and thank you for sharing!
    One more thing, in my experience as a cook, rarely will you get what you make to look like pictures from a cookbook or website. But with sauces and gravys, if it isn’t browning or thickening up to suit you crank your heat up a little. Do it gradually so you don’t go to far. And possibly a smidge more oil when browning your bird. 🙂

    1. Lisa Eirene

      Christi I’m with you. Chicken has never been my favorite. I find that I’ve always overcooked it because I’m freaked about it being undercooked…then it’s just dry and flavorless. This recipe wasn’t that way though and I’m warming up to chicken too. If you haven’t checked out my favorite chicken recipe give it a try!

  2. Lisa

    One thing I know: if you don’t bring a sauce to a full boil after adding flour it won’t thicken anything. You don’t have to boil it for any length of time…it just has to get that hot.

    1. Lisa Eirene

      We did not boil the sauce. Good to know.

  3. Lisa

    Oh, and judging by how shiny the sauce looks in “their” picture, I would bet money that they added a little cornstarch either with or instead of the flour. Cornstarch thickens at a much lower temperature than flour. You could try adding a teaspoon of cornstarch with the 2 tablespoons of flour.

    1. Lisa Eirene

      Thanks for the advice. I’ll try this next time.

  4. RickGetsFit

    My mouth is watering just looking at the photos. Mmmm, I’m going to try this one! Cheers, Rick

  5. Brie @ Brie Fit

    I’m making this for dinner tomorrow since you raved about it so much. Can’t wait!

    1. Lisa Eirene

      Awesome! Can’t wait to see how you change the recipe. Maybe more flour will thicken the broth. But honestly it was good as soup too.

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