Quick Coq Au Vin
Indulge in the rich, comforting flavors of classic French cuisine with this time-saving recipe for Quick Coq Au Vin. Succulent boneless, skinless chicken thighs are seared to golden perfection, then simmered in a fragrant sauce of dry red wine, smoky bacon, earthy mushrooms, and aromatics like garlic and fresh thyme. Unlike the traditional long-cooked recipe, this streamlined version is ready in just under an hour, making it perfect for weeknight dinners without compromising on flavor. The savory sauce thickened with a touch of flour pairs beautifully with crusty bread, creamy mashed potatoes, or buttered noodles. Garnished with fresh parsley for a pop of color, this one-pot wonder delivers gourmet results with minimal effort—perfect for fans of French comfort food and quick gourmet recipes!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 4 slices smoked bacon, diced
- 2 cups mushrooms, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1.5 cups red wine (dry variety, such as Pinot Noir)
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 sprigs fresh thyme
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside.
Season the chicken thighs with salt and black pepper. Add them to the same skillet and sear for 2-3 minutes on each side until browned. Remove the chicken and set aside.
In the same skillet, add the remaining tablespoon of olive oil and the butter. Once melted, add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic, sliced mushrooms, and flour. Cook for 1-2 minutes, stirring constantly to coat the vegetables.
Add the red wine, chicken broth, and tomato paste to the skillet. Stir well to combine and bring the mixture to a simmer.
Return the chicken thighs and cooked bacon to the skillet. Add the thyme sprigs and bay leaf. Cover the skillet, reduce the heat to low, and simmer for 25-30 minutes or until the chicken is fully cooked and tender.
Remove the thyme sprigs and bay leaf. Taste the sauce and adjust seasoning with more salt and pepper if needed.
Serve the Coq Au Vin hot, garnished with chopped fresh parsley. Pair with crusty bread, mashed potatoes, or buttered noodles as desired.
Nutrition Facts
Calories |
2430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.0 g | 169% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 849 mg | 283% | |
| Sodium | 4721 mg | 205% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 17.9 g | ||
| Protein | 195.2 g | 390% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 235 mg | 18% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3958 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.
