Coq au vin may translate to “rooster in wine” in French, but these days, it’s all about chicken thighs. They’re soaked in a red wine braise, which gets a smoky, salty kick from bacon, alongside mushrooms, and pearl onions. Slowly simmered until rich and glossy, it’s served next to buttery mashed potatoes.
Nutritional facts
Protein
44g
Carbs
34g
Calories
800kcal
Fat
53g
Ingredients
Chicken Thigh, Bay Leaf, All Purpose Flour, Butter, Extra Virgin Olive Oil, Beef Base, Veal Demi-Glace Base, Black Pepper, Tomato Paste, Heavy Cream, Onion, Red Wine, Kosher Salt, Yukon Potatoes, Buttom Mushroom, Bacon
Contains milk, wheat, soybeans.
Reviews
4.3
Based on 159 reviews
Meh
Christine · 07/26/26
I'd never had this before. It was really good! My dog even licked the plate when I was done.
Lorrie · 07/24/26
Truly sad with the way it tasted. I loved this dish when I first signed up for this service. It is not the same and there were no pearl onions in my dish.
Amy · 07/24/26
More sauce
Lehua · 07/23/26
Tina · 07/23/26
Potatoes were terrific. I'd love to be able to order them ala carte. Coq au vin was good--not "great"- and would have been improved by additional sauce.
Karen · 07/23/26
Jason · 07/22/26
Simon · 07/22/26
Nicholas · 07/22/26
The bay leaf in the tray ruined the flavor of everything it was touching.
Caitlin · 07/22/26
I dislike the taste of meat, Stronger flavored sauce to cover meat taste
Susan · 07/21/26
Kristen · 07/17/26
Good meal, my only complaint is I found a chuck of bay leaf, which to me is like "there's a hair in my soup", I would hope the Chef and quality control would agree.
Mike · 07/17/26
This is blandest meal I’ve ever had. I salted it three times to get more flavor but no luck. It did not taste as if the “vin” was in there.
Kim · 07/14/26
Chris · 07/14/26
Josh · 07/14/26
What happened? I have ordered this before but the meal delivered to me this week looked completely different and much lower quality (ingredients, portion size).
Chef Chase Evans began cooking simply to finance his studies. Working in a professional kitchen reminded him of playing organized sports in school; it's the ultimate team sport. His passion for cooking developed into a lifelong pursuit of knowledge. A graduate of the Culinary Institute of America, Chef Evans would work and stage in some of the top kitchens around the country as he learned to hone his craft. Today he lives with his wife in Austin, Texas, where he looks to expand his knowledge while creating delicious and nourishing food. When he's not in the kitchen, you can find him on his drum set.