Coq Au Vin the Easy Way
Looking for a classic French dish made easy? "Coq Au Vin the Easy Way" delivers all the rich, comforting flavors of the traditional recipe with a streamlined process perfect for home cooks. Tender, golden-seared chicken thighs are bathed in a velvety sauce of dry red wine, chicken broth, and tomato paste, infused with aromatic garlic, thyme, and bay leaf. Crisp bacon, sautéed mushrooms, and hearty vegetables like carrots and onions round out this one-pot wonder, creating a dish that’s both rustic and elegant. With just 20 minutes of prep and minimal effort, this simplified version of coq au vin transforms dinnertime into a bistro-style experience. Serve it over mashed potatoes, egg noodles, or crusty bread for a soul-satisfying meal that feels like a culinary escape to the French countryside.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 6 slices bacon
- 1 medium (diced) yellow onion
- 2 medium (sliced) carrots
- 4 minced garlic cloves
- 2 cups (sliced) button mushrooms
- 2 cups dry red wine
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 sprigs fresh thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped) parsley (optional, for garnish)
Instructions
Begin by patting the chicken thighs dry with paper towels. Season them with salt and black pepper on both sides.
In a large Dutch oven or heavy pot, cook the bacon over medium heat until crispy. Remove the bacon to a plate lined with paper towels and leave the rendered fat in the pot.
Add 1 tablespoon of olive oil to the pot if needed and sear the chicken thighs in batches over medium-high heat. Sear each side until golden brown, about 4 minutes per side. Remove the chicken and set aside.
Reduce the heat to medium and add the butter to the pot. Sauté the onions, carrots, and garlic for about 5 minutes until softened and fragrant.
Stir in the mushrooms and cook for an additional 5 minutes until they release their juices and reduce slightly.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Add the tomato paste, dry red wine, and chicken broth to the pot, stirring to combine and scrape up any browned bits at the bottom.
Return the seared chicken thighs and crispy bacon to the pot. Add the thyme sprigs and bay leaf, then bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let it simmer gently for 45 minutes, stirring occasionally.
After 45 minutes, remove the lid and let the dish simmer uncovered for another 15 minutes to thicken the sauce.
Discard the thyme sprigs and bay leaf. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Garnish with chopped parsley if desired and serve hot, preferably over mashed potatoes, egg noodles, or crusty bread.
Nutrition Facts
Calories |
2958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.5 g | 238% | |
| Saturated Fat | 49.9 g | 250% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 4605 mg | 200% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 16.8 g | ||
| Protein | 191.5 g | 383% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 248 mg | 19% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3981 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
