Coq Au Vin Potato Salad

  • Yield servings

Potato salad gets dressed up with chicken, mushrooms, bacon and tomatoes.


2 pounds chicken breasts
1 small onion, chopped
2 cups red wine
1 teaspoon salt
1/2 teaspoon pepper
2 pounds fingerling potatoes, scrubbed and halved
1 -- red onion, coarsely chopped
1 cup sliced mushrooms
1 cup crumbled bacon
1 cup chopped tomato
1/4 cup parsley, chopped
1/2 cup olive oil
1/4 cup red wine
1/4 cup balsamic vinegar
1 tablespoon dijon mustard
1 tablespoon hot bacon drippings
1 teaspoon salt
1 teaspoon cracked black pepper


  1. In a pan, combine chicken with onion, wine, salt and pepper. Cover. Simmer until cooked through. Remove chicken. Cut into chunks.
  2. Boil potatoes. Drain. In a large bowl, combine ith chicken, onion, mushrooms, bacon, tomato and parsley.
  3. Blend oil, wine, vinegar, mustard, bacon drippings, salt and pepper until well combined. Toss with salad. Serve warm or cold.



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