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overhead shot of Coq au Vin style cooked chicken thighs in a braiser with chopped carrots, pearl onions, and mushrooms.

Quick and Easy Coq Au Vin

Katerina | Diethood
Quick Coq Au Vin made with tender chicken in a sauce of 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 mins
Cook Time 30 mins
Total Time 40 mins

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.
  • Serve.

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 | Net Carbs: 13 g

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