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Recipe by:

Sara Crocker

Comforting One-Pot Coq au Vin

This One-Pot Coq au Vin recipe delivers a comforting, flavorful dish perfect for cozy gatherings, simple to prepare and ideal for making ahead.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 2 lb. chicken thighs, bone-in and skin-on
  • Salt to taste
  • Black pepper to taste
  • 3 Tbsp. olive oil
  • 4 strips bacon or lardons
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 3 cloves garlic, minced
  • 2 cups mushrooms, sliced (cremini or button)
  • 2 cups red wine Burgundy is traditional but use your favorite
  • 1 cup chicken broth
  • 2 Tbsp. tomato paste
  • 2 tsp. fresh thyme or 1 teaspoon dried
  • 2 Tbsp. all-purpose flour optional, for thickening
  • Fresh parsley, chopped for garnish

Equipment

  • Large heavy-bottomed pot or 5-quart Dutch oven
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Start by seasoning the chicken thighs with salt and pepper.
  2. In a large pot, heat the olive oil over medium-high. Sear the chicken skin-side down until browned and crispy, about 5-7 minutes. Flip and brown for 5 minutes more, then remove and set aside.
  3. Add the bacon to the pot and render until crispy. Add the onion and carrots, cooking until the onion is translucent, roughly 4-5 minutes.
  4. Stir in the garlic and mushrooms, cooking until the mushrooms soften, about 3-4 minutes.
  5. Pour in the red wine and scrape the bottom of the pot. Add chicken broth, tomato paste, thyme, bay leaf, and return the chicken.
  6. Bring to a gentle simmer, cover, and let it bubble for 30-40 minutes until the chicken is tender. For a thicker sauce, mix flour with water to create a slurry and stir in near the end.
  7. Serve hot, garnished with freshly chopped parsley.

Notes

This dish is perfect for chilly evenings and great for making ahead, as the flavors deepen over time.