Coq au Vin ala Italiana

A traditional European dish with a touch of Rome.  

Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4


  • 1 Tbsp olive oil
  • 1/2 cup flour
  • 1 tsp poultry seasoning
  • 8 oz Italian sausage crumbled
  • 2 cloves garlic crushed
  • 1/2 cup onions coarsely chopped
  • 2 carrots sliced
  • 8 ounces mushrooms sliced
  • 1/2 tsp rosemary
  • 1/2 cup red wine
  • 1 14.5 ounce can diced Italian-style tomatoes


  1. In a stew pot heat the oil to medium.  In a good-sized plastic bag add the flour and poultry seasoning and shake it to mix. Then dredge each of the pieces of the chicken in the flour and brown the chicken for about 4 to 5 minutes on each side.   Remove the chicken and set it aside, but keep it warm. 

  2. Add the sausage to the pot and saute until just browned, then add the garlic, onions, carrots, mushrooms, and rosemary. Sauté for another 10 minutes. Now return the chicken parts to the pot, "burying" them in the veggies.
  3. Finally add the wine and diced tomatoes, cover and let it simmer for 30 minutes. Turn off the heat and allow the covered pot to stand for 10 minutes before serving.
  4. Traditionally this dish is served over chunks of "rough" bread, but it also works great over brown rice!

Shared by Doug Ebert