Quick Chicken Coq Au Vin
Indulge in the comforting flavors of "Quick Chicken Coq au Vin," a streamlined take on the French classic that’s perfect for busy weeknights. This one-pan recipe features tender, bone-in chicken thighs seared to golden perfection and simmered in a rich, aromatic sauce made with dry red wine, smoky bacon, earthy mushrooms, and sweet carrots. The mix of fresh thyme, bay leaf, and tomato paste adds layers of depth, while the luscious sauce is thickened just enough for spooning over mashed potatoes, rice, or crusty bread. Ready in under an hour, this dish combines elegance and ease, bringing a taste of French bistro cuisine straight to your table.
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Recipe Information
Ingredients
- 4 pieces chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 4 slices bacon, diced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 8 ounces mushrooms, sliced
- 2 tablespoons tomato paste
- 1 cup dry red wine (such as Pinot Noir)
- 1 cup chicken broth
- 1 bay leaf
- 3 fresh thyme sprigs
- 1 tablespoon all-purpose flour
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken thighs on both sides with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
Add the chicken thighs skin-side down and sear for 4-5 minutes per side, until golden brown. Remove the chicken and set aside.
Lower the heat to medium and add the diced bacon. Cook until crispy, about 5 minutes, then remove the bacon with a slotted spoon and set it aside.
Add the remaining tablespoon of olive oil to the skillet if needed, then sauté the onion, garlic, and carrots until softened, about 4 minutes.
Stir in the mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
Add the tomato paste and stir to coat the vegetables, cooking for 1 minute to deepen the flavor.
Sprinkle the flour over the vegetables and stir well to combine. Cook for another 1-2 minutes.
Add the red wine and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
Return the chicken thighs to the skillet along with the bacon, bay leaf, and thyme sprigs.
Cover partially and simmer on low heat for 25 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Taste and adjust seasonings with additional salt and pepper if needed.
Remove the bay leaf and thyme sprigs before serving.
Garnish with fresh parsley if desired, and serve warm with crusty bread, mashed potatoes, or rice.
Nutrition Facts
Calories |
2379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.5 g | 189% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 3380 mg | 147% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 20.3 g | ||
| Protein | 171.7 g | 343% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 242 mg | 19% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3964 mg | 84% | |
*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.
