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top down view of coq au vin with carrots and mushrooms

Coq Au Vin, the Ultimate One Pot Dinner

Julia Frey of Vikalinka
Chicken pieces browned until golden, then slowly braised in red wine with carrots, onions and mushrooms.
4.72 from 32 votes
Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 55 minutes
Course Main Course
Cuisine French
Servings 6
Calories 257 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 120g/4 oz pancetta or bacon lardons cubed
  • 8-10 pieces chicken thighs and legs
  • 1 onion
  • 2 carrots
  • 1-2 cloves garlic chopped
  • 80ml/1/4 cup brandy or whisky
  • 375ml/1 ½ cup red wine your choice
  • 250ml/1 cup chicken stock
  • 8-10 sprigs thyme
  • 1 tbsp butter
  • 1.5 tbsp flour for thickening or use corn starch for gluten-free version
  • 250g/1/2 lbs mushrooms
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 120C/250F. Heat a tablespoon of olive oil in a large Dutch oven. (A cast iron pot it's perfect if you have one.) Fry your pancetta or bacon lardons for 8-10 minutes until browned and remove them to a plate.
  • Season your chicken pieces with salt and pepper and brown them in the same pot in batches to avoid overcrowding. Remove to the same plate as bacon. You are not cooking your chicken all the way through, just browning on both sides.
  • Slice your onions and carrots in medium sized chunks and add them to the pot with salt and pepper, cook over medium heat for 10 minutes, add the garlic and cook for 1 minute longer stirring the whole time not allowing it to burn. Add your brandy and scrape all the burned bits to incorporate them into your sauce, now add bacon and chicken with all the juices they collected, pour in your wine, chicken stock and thyme sprigs and bring to a boil. Once boiling, cover with a lid and put it in the oven for 55 minutes.
  • When chicken is no longer pink mix melted butter with flour and stir in the sauce. Slice mushrooms thickly and add to the pot, taste and adjust the seasoning if needed. Put back in the oven with the lid off for 10-15 minutes to allow the sauce to thicken.

Notes

Alternatively this chicken stew could be made with skinless, boneless chicken thighs but not chicken breasts. 

Nutrition

Calories: 257kcalCarbohydrates: 10gProtein: 6gFat: 13gSaturated Fat: 4gCholesterol: 21mgSodium: 230mgPotassium: 395mgFiber: 2gSugar: 4gVitamin A: 3519IUVitamin C: 6mgCalcium: 21mgIron: 1mg
Keyword coq au vin
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