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Overhead image of cooked chicken in a braiser with chopped carrots, pearl onions, and mushrooms.

Quick and Easy Coq Au Vin

Katerina | Diethood
Quick and easy Coq Au Vin featuring tender chicken thighs cooked with wine, mushrooms, and bacon. It’s a rustic classic, made easy and quick but still loaded with authentic French flavor.
Servings : 6
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients
  

  • ¼ cup cornstarch, or all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon salt, divided
  • ¼ teaspoon fresh ground black pepper
  • 6 to 8 boneless skinless chicken thighs
  • 2 tablespoons olive oil
  • 4 slices thick cut bacon, diced
  • 1 tablespoon butter
  • 8 to 10 pearl onions
  • 8 ounces baby bella mushrooms, quartered
  • 2 carrots, cut into coins
  • 2 tablespoons tomato paste
  • 1 cup reduced sodium chicken broth
  • 1 cup dry red wine, use your favorite dry red wine, like, Merlot, Cabernet, Pinot Noir, etc…
  • chopped fresh thyme, for garnish
  • chopped fresh parsley, for garnish

Instructions
 

  • In a shallow plate, combine cornstarch or flour, thyme, parsley, ½ teaspoon salt, and black pepper; mix until incorporated.
  • Dip the chicken into the cornstarch mixture to coat on both sides; shake off any excess.
  • Heat olive oil in a large high-sided skillet, or a 4-quart braiser, set over medium-high heat.
  • Add chicken thighs to the hot oil and cook for 3 to 4 minutes per side, or until browned.
  • Remove chicken from pan and set aside.
  • Return pan to the burner and add the diced bacon; cook for 2 minutes, or until just starting to crisp up.
  • Add butter. Stir in the onions, mushrooms, and carrots; add remaining salt and cook for 4 minutes, stirring frequently.
  • Stir in the tomato paste and cook for 1 minute. Add chicken broth and wine; bring to a boil. Return chicken thighs to the pan and reduce heat to medium-low.
  • Continue to cook for 10 to 12 minutes, or until chicken is cooked through and carrots are tender. Chicken is cooked through when internal temperature registers at 165˚F.
  • Remove from heat. Taste for salt and pepper; adjust accordingly.
  • Garnish with thyme and parsley, and serve.

Notes

  • Boneless Skinless Chicken Breasts: I highly recommend using chicken thighs for this recipe, but you can also use chicken breasts as an alternative. Keep an eye on the cooking times, as chicken breasts tend to cook faster. 
  • Use Bone-In, Skin-On Chicken: Switch to bone-in, skin-on chicken for a richer flavor. This choice may require a longer cooking time, up to 40 minutes, to ensure the meat reaches a safe internal temperature of 165˚F.
  • Selecting Your Wine: When picking a wine for this dish, choose what you'd typically enjoy drinking. Budget-friendly wines like Merlot, Cabernet Sauvignon, or Pinot Noir are excellent choices for Coq au Vin.
  • Onion Options: Although pearl onions are the classic choice, you can easily substitute them with chopped varieties of yellow or white onions.
  • Storage: Store leftovers in the fridge, covered, for 3 to 4 days or in the freezer for up to 3 months.

Nutrition

Calories: 390 kcal | Carbohydrates: 15 g | Protein: 27 g | Fat: 21 g | Saturated Fat: 6 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 10 g | Trans Fat: 1 g | Cholesterol: 128 mg | Sodium: 736 mg | Potassium: 709 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 3580 IU | Vitamin C: 5 mg | Calcium: 42 mg | Iron: 2 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Main Course
Cuisine: French
Keyword: chicken in wine sauce, chicken thigh recipes, french chicken recipes