Easy Coq au Vin

Growing up, coq au vin was one of my mom’s special meals—except, as a working mother, she always looked for recipes that tasted gourmet but didn’t require hours in the kitchen. This easy coq au vin recipe is that ideal crossover of dinner party meals that can be ready on a weeknight: the hearty, rich dish is done in just 30 minutes.

What Is Coq au Vin?

Coq au vin is a classic French recipe that translates to “rooster in wine.” The stew features chicken braised in red wine, yielding a flavorful sauce and tender meat. Sometimes, this dish can require marinating the chicken overnight, but our easy recipe for coq au vin yields a dish that’s just as savory and complex but requires a fraction of the time.

Quick Coq au Vin Ingredients

• All-purpose flour: This will coat the chicken and help it get a nice golden-brown crust.
• Thyme: If you want to use fresh instead of dried, double the amount.
• Chicken thighs: This meat will be the most flavorful and juicy. You can also use chicken tenderloin or skinless chicken breasts, but they are more prone to dry out.
• Baby portobello mushrooms: The mushrooms contribute earthiness, umami and texture.
• Fresh carrots: The carrots’ sweetness provides some balance to the heavier savory notes. They will soften during cooking.
• Canadian bacon: Bacon adds additional meatiness and savoriness. Canadian bacon is leaner than its American counterpart. You can also use turkey bacon.
• Tomato paste: The sweetness and acidity from tomatoes will help add more depth to the sauce.
• Chicken broth: The chicken broth is the liquid base of the sauce, contributing even more flavor.
• Red wine: Use a dry red wine here. Its fruitiness and acidity will help cut through the savory notes.

Directions

Step 1: Coat chicken in flour

In a shallow dish, combine the flour, thyme and 1/2 teaspoon salt. Dip the chicken in the flour mixture to coat both sides and shake off excess.

Step 2: Brown the chicken

In a Dutch oven or high-sided skillet, heat the oil over medium-high heat. Cook the chicken until golden brown, about 3 to 4 minutes per side. Remove from the pan, and keep warm.

Step 3: Cook the chicken

In the same pan, cook the mushrooms, carrots, bacon, tomato paste and remaining 1/2 teaspoon salt for 2 minutes. Add the broth and wine, and bring this to a boil. Return the chicken to the pan, and reduce heat. Cook until the chicken reaches 170°F and the carrots are just tender, about 8 to 10 minutes. If desired, top the dish with chopped fresh thyme.

Quick Coq au Vin Variations

• Make it in a pressure cooker: You can make pressure-cooker coq au vin in just a few steps, cooking the bacon and chicken in the pressure cooker before adding the other ingredients until the chicken is cooked through.
• Add brandy: You can add brandy or cognac to your quick coq au vin for an even richer flavor. Pour about 1/4 cup into the pan right before you add the wine and broth; stir to scrape any bits from the bottom of the pan, and let the brandy evaporate.
• Add aromatics: Supplement your veggies with aromatics like onions (including pearl onions) and garlic.

How to Store Quick Coq au Vin

You can store this easy coq au vin recipe in the fridge for up to three days when stored in an airtight container. To reheat, warm in a saucepan. You can add extra broth if needed. We like leftovers of this dish because the flavors can get even more pronounced the next day.

Can you freeze quick coq au vin?

You bet. You can freeze cooled leftovers in an airtight container in the freezer for up to three months.

Quick Coq au Vin Tips

What is traditionally served with quick coq au vin?

Coq au vin is traditionally served with a starchy side like potatoes, French bread, rice or noodles. You can also serve it with a veggie side dish.

What wine is best to use for this easy recipe for coq au vin?

Any dry red wine will work. Think Merlot, Cabernet Sauvignon and Pinot Noir. Learn about the different types of red wine to choose what’s best for you.

What should I do if my sauce is thin?

To thicken your sauce, you can make a cornstarch slurry.