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Coq Au Vin

Savory Coq Au Vin: Easy One-Pan Comfort Food Delight

This easy Coq Au Vin recipe offers comforting flavors and a cozy experience with French roots.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Chicken
Cuisine: French
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 8 pieces Chicken, skin-on, bone-in Feel free to use skinless for a lighter option.
  • Salt Adjust to personal taste.
  • Cracked Pepper Adjust to personal taste.
For the Cooking Aromatics
  • 2 tbsp Olive Oil Substitute with canola oil if desirable.
  • 8 oz Bacon Pancetta can be a delicious alternative.
  • 1 Onion, diced Shallots can be used for a milder sweetness.
  • 8 oz Carrots, cut into 1-inch pieces Parsnips can be used for variety.
  • 4 cloves Garlic, minced Freshly minced garlic yields the best results.
For the Sauce
  • 1/4 cup Brandy, optional Omit if you prefer.
  • 350 ml Red Wine, good quality Go for Pinot Noir or Shiraz.
  • 1 1/4 cups Low Sodium Chicken Stock Homemade stock enhances the dish.
  • 5 sprigs Thyme Fresh thyme preferred.
For Thickening the Dish
  • 3 tbsp Unsalted Butter, divided Keeping it cold helps with easy handling.
  • 1 1/2 tbsp All-Purpose Flour Use cornstarch for gluten-free option.
For Adding Sweetness and Texture
  • 8 oz Frozen Pearl Onions Fresh pearl onions can also be used.
  • 8 oz Cremini Mushrooms, thickly sliced Button mushrooms can replace them.
For Garnishing
  • 2 tbsp Fresh Parsley, optional Feel free to skip if you wish.

Equipment

  • large heavy-bottomed pot
  • Skillet

Method
 

Cooking Steps
  1. Preheat your oven to 350°F (175°C).
  2. In a large, heavy-bottomed pot, heat a drizzle of olive oil over medium heat. Add diced bacon and sauté for 8-10 minutes until crispy. Remove bacon, leaving fat in the pot.
  3. Pat chicken dry and season with salt and cracked pepper. Add chicken, skin-side down, searing for about 5 minutes per side until golden brown. Transfer chicken to the plate with bacon.
  4. With the same pot, add diced onion and carrots. Cook for approximately 5 minutes until onions are translucent. Add minced garlic and sauté for an additional minute.
  5. Pour in brandy (if using), reduce for about 2 minutes, then add red wine and chicken stock. Stir in thyme, reserved bacon, and chicken. Bring to a gentle simmer.
  6. Cover pot and transfer to the preheated oven. Cook for 20-30 minutes until chicken is tender and cooked through.
  7. Melt remaining butter in a skillet, add sliced cremini mushrooms, and sauté for 8-10 minutes until golden. Set aside.
  8. Once cooking time is up, remove pot from oven. Create a paste with remaining cold butter and flour, then stir into the pot. Fold in frozen pearl onions. Simmer for 10 minutes until sauce thickens.
  9. Garnish with freshly chopped parsley and thyme. Serve over creamy mashed potatoes or with crusty bread.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 30gProtein: 45gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gCholesterol: 150mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 4gVitamin A: 500IUVitamin C: 6mgCalcium: 40mgIron: 3mg

Notes

Best served with a side of creamy mashed potatoes or crusty bread for soaking up the rich sauce.

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