Coq au Vin Recipe -French Special
30-Minute Coq au Vin is a simplified, quicker version of the classic French dish that delivers all the rich flavors without the long cooking time. Traditionally made by simmering chicken in red wine with mushrooms, onions, and bacon, this fast version uses boneless, skinless chicken thighs to reduce cooking time while still keeping the tender, juicy texture. The wine-infused sauce is aromatic and savory, with a touch of thyme and garlic, making it the perfect weeknight dish for anyone craving the comfort of French cuisine in a fraction of the time.
- Prep Time10 min
- Cook Time25 min
- Total Time35 min
Coq au Vin Ingredients :
- 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
- 4 slices bacon, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced (cremini or white)
- 1 1/2 cups dry red wine (like Pinot Noir or Cabernet Sauvignon)
- 1/2 cup chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme (or 2-3 sprigs fresh thyme)
- 1 bay leaf
- 1 tablespoon butter (optional, for finishing)
- Salt and pepper, to taste
- Fresh parsley (optional, for garnish)
How to Make Coq au Vin :
Cook the bacon:In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
Sauté the chicken:Season the chicken thighs with salt and pepper. In the same skillet, add the chicken pieces to the bacon fat and cook over medium-high heat until browned on all sides, about 5-6 minutes. Remove the chicken from the pan and set aside.
Cook the vegetables:Add the chopped onion and garlic to the pan and sauté for 2-3 minutes until softened. Add the sliced mushrooms and cook for another 3-4 minutes until they release their moisture and become tender.
Make the sauce:Stir in the tomato paste, cooking for about 1 minute until it darkens slightly. Add the red wine, chicken broth, thyme, and bay leaf, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
Simmer the coq au vin:Return the chicken and bacon to the skillet. Stir everything together, reduce the heat to medium-low, and simmer for 10-12 minutes until the sauce has thickened slightly and the chicken is fully cooked through.
Finish the dish:Remove the bay leaf and thyme sprigs (if using fresh thyme). Stir in the butter (if using) for extra richness and adjust seasoning with salt and pepper as needed.
Serve:Garnish with fresh parsley and serve the Coq au Vin over mashed potatoes, rice, or crusty bread to soak up the flavorful sauce.
Recipe Notes:
Chicken:Boneless, skinless chicken thighs are ideal because they cook quickly and stay moist. You can also use bone-in chicken pieces, but the cooking time will be longer.
Wine:A dry red wine (such as Pinot Noir, Cabernet Sauvignon, or Merlot) is best for this dish, but feel free to use what you have on hand. The wine adds depth and richness to the sauce.
Make it Gluten-Free:If you’re looking for a gluten-free version, make sure your chicken broth and tomato paste are gluten-free.
Side Ideas:This dish pairs wonderfully with mashed potatoes, egg noodles, rice, or crusty bread to soak up the delicious sauce.
