Quick Chicken Coq Au Vin

Indulge in the comforting flavors of "Quick Chicken Coq au Vin," a streamlined take on the French classic that’s perfect for busy weeknights. This one-pan recipe features tender, bone-in chicken thighs seared to golden perfection and simmered in a rich, aromatic sauce made with dry red wine, smoky bacon, earthy mushrooms, and sweet carrots. The mix of fresh thyme, bay leaf, and tomato paste adds layers of depth, while the luscious sauce is thickened just enough for spooning over mashed potatoes, rice, or crusty bread. Ready in under an hour, this dish combines elegance and ease, bringing a taste of French bistro cuisine straight to your table.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs, bone-in and skin-on
• 2 tablespoons olive oil
• 4 slices bacon, diced
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 8 ounces mushrooms, sliced
• 2 tablespoons tomato paste
• 1 cup dry red wine (such as Pinot Noir)
• 1 cup chicken broth
• 1 bay leaf
• 3 fresh thyme sprigs
• 1 tablespoon all-purpose flour
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Season the chicken thighs on both sides with salt and pepper.

Step 2

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.

Step 3

Add the chicken thighs skin-side down and sear for 4-5 minutes per side, until golden brown. Remove the chicken and set aside.

Step 4

Lower the heat to medium and add the diced bacon. Cook until crispy, about 5 minutes, then remove the bacon with a slotted spoon and set it aside.

Step 5

Add the remaining tablespoon of olive oil to the skillet if needed, then sauté the onion, garlic, and carrots until softened, about 4 minutes.

Step 6

Stir in the mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.

Step 7

Add the tomato paste and stir to coat the vegetables, cooking for 1 minute to deepen the flavor.

Step 8

Sprinkle the flour over the vegetables and stir well to combine. Cook for another 1-2 minutes.

Step 9

Add the red wine and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.

Step 10

Return the chicken thighs to the skillet along with the bacon, bay leaf, and thyme sprigs.

Step 11

Cover partially and simmer on low heat for 25 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

Step 12

Taste and adjust seasonings with additional salt and pepper if needed.

Step 13

Remove the bay leaf and thyme sprigs before serving.

Step 14

Garnish with fresh parsley if desired, and serve warm with crusty bread, mashed potatoes, or rice.

Nutrition Facts

Serving size	1668.7 grams (1668.7g)

Amount per serving	% Daily Value*
Calories	2379

Total Fat 147.50g	189%
Saturated Fat 38.70g	194%
Polyunsaturated Fat 2.70g
Cholesterol 630mg	210%
Sodium 3381mg	147%
Total Carbohydrate 53.20g	19%
Dietary Fiber 10.60g	38%
Total Sugars 20.30g
Protein 171.70g	343%

Vitamin D 23IU	114%
Calcium 242mg	19%
Iron 12mg	64%
Potassium 3964mg	84%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.6%

Protein: 30.8%

Carbs: 9.6%