One Pot Coq Au Vin
Craving a taste of classic French cuisine but want to avoid a complicated cooking process? One-Pot Coq Au Vin is your answer! This beloved dish combines tender chicken braised in red wine with hearty vegetables and aromatic herbs, all cooked in a single pot. Traditionally, Coq Au Vin takes hours of preparation, but our simplified version captures all the rich flavors in under an hour.
Ingredients
- 4 chicken thighs and 4 chicken drumsticks bone-in, skin-on for maximum flavor
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 ounces bacon or pancetta diced
- 1 large onion chopped
- 4 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups red wine such as Pinot Noir or Burgundy
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 bay leaves
- 8 ounces cremini or button mushrooms quartered
- 12 pearl onions or small shallots peeled (optional)
- 2 tablespoons unsalted butter
- Chopped fresh parsley for garnish
Instructions
- Season the chicken thighs and drumsticks with salt and pepper.
- In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
- Add the chicken, skin side down, and sear for 5-6 minutes on each side until golden brown. Remove the chicken and set aside.
- In the same pot, add the diced bacon or pancetta and cook until crispy, about 4-5 minutes.
- Stir in the garlic and cook for another minute.
- Sprinkle the flour over the bacon and onions, stirring to coat everything.
- Pour in the red wine and scrape up any browned bits from the bottom of the pot.
- Add the chicken broth, tomato paste, thyme, and bay leaves. Stir well to combine.
- Return the chicken to the pot, nestling it into the liquid.
- Bring the pot to a simmer, then cover and reduce the heat to low. Let it simmer gently for 25-30 minutes until the chicken is tender and cooked through.
- In a separate pan, melt the butter over medium heat.
- Add the quartered mushrooms and pearl onions (if using) and sauté until golden, about 5-7 minutes.
- Stir the mushrooms and onions into the pot with the chicken, and cook for another 10 minutes.
- Remove the thyme sprigs and bay leaves.
- Taste and adjust the seasoning with salt and pepper.
- Garnish with chopped fresh parsley and serve warm.
Notes
Serving Suggestions
Coq Au Vin is traditionally served with:- Mashed Potatoes: The creamy texture complements the rich sauce perfectly.
- Crusty French Bread: Great for soaking up the delicious sauce.
- Egg Noodles: A comforting, classic pairing.
- Rice or Polenta: Adds a hearty base for the braised chicken.
- Green Salad: A fresh, crisp salad with a simple vinaigrette balances the richness of the dish.