When you think of French cuisine, few dishes evoke as much charm and comfort as Coq au Vin.
This timeless recipe – chicken braised in red wine with mushrooms, onions, and herbs – has been a staple of French kitchens for centuries.
But here’s the twist: we’ve simplified it into a one-pot wonder that maintains all the rich, hearty flavors while cutting down on prep time and cleanup.
What Is Coq au Vin?
Coq au Vin, which translates to “rooster in wine,” is a classic French dish with humble beginnings. Traditionally, it features rooster meat braised in Burgundy wine alongside aromatics like garlic, onions, and herbs.
While modern versions use chicken for convenience, the essence of the dish remains the same: a rich, deeply flavored stew that’s both comforting and sophisticated.
So why the “one pot” approach? By streamlining the process, we’ve made this recipe approachable for busy home cooks without compromising on taste.
You’ll still enjoy the authentic flavors of France, but with less time spent in the kitchen.
Ingredients You’ll Need for One Pot Coq au Vin
To make this dish, you’ll need a handful of simple yet flavorful ingredients:
- Chicken: Bone-in thighs and drumsticks work best for tenderness.
- Red Wine: A dry red wine like Pinot Noir or Merlot is ideal.
- Vegetables: Pearl onions, carrots, and mushrooms bring earthy sweetness.
- Aromatics: Garlic, thyme, and bay leaves infuse depth.
- Bacon or Pancetta: Adds a smoky, savory element.
- Chicken Stock: Enhances the braising liquid.
- Flour: For thickening the sauce.
- Butter and Olive Oil: To brown the chicken and sauté the veggies.
Pro Tip: Want to mix it up? Substitute chicken with turkey or try white wine for a lighter variation!
Step-by-Step Guide to Making One Pot Coq au Vin
1. Prep Your Ingredients
- Marinate the Chicken: For extra flavor, marinate the chicken in red wine with garlic and herbs for 2–4 hours (optional but recommended).
- Chop Vegetables: Peel and cut your carrots, clean the mushrooms, and have the onions ready.
2. Sear the Chicken
- Heat olive oil and butter in a large Dutch oven or heavy-bottomed pot.
- Brown the chicken on both sides, then remove and set aside.
3. Sauté the Aromatics
- Add diced bacon or pancetta to the pot and cook until crispy.
- Stir in garlic, onions, carrots, and mushrooms, letting them soften.
4. Deglaze and Simmer
- Pour in the red wine, scraping up browned bits from the bottom of the pot.
- Add chicken stock, thyme, and bay leaves.
- Return the chicken to the pot and bring to a simmer.
5. Cook Until Tender
- Cover and simmer on low heat for 30–40 minutes, or until the chicken is tender and the flavors meld.
- If the sauce is too thin, remove the lid and let it reduce slightly.
Serving Suggestions and Pairings
Coq au Vin is a versatile dish that pairs beautifully with:
- Mashed Potatoes: Perfect for soaking up the rich sauce. For a recipe click here.
- Crusty Bread: For a rustic, French touch.
- Egg Noodles or Rice: Simple and satisfying.
- Wine Pairing: Serve with the same wine used in the dish, such as Pinot Noir.
Garnish Tip: Sprinkle with fresh parsley for a pop of color and freshness!
Tips for Storing and Reheating Leftovers
Coq au Vin tastes even better the next day, making it ideal for meal prep.
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently warm on the stovetop or microwave to avoid overcooking the chicken.
- Leftover Ideas: Use as a filling for pot pies or serve over pasta for a new twist.
Recipe FAQ’s
Can I make Coq au Vin without wine?
Yes! Substitute the wine with chicken or beef stock and a splash of balsamic vinegar for a similar depth of flavor.
Is dark meat better than white meat for Coq au Vin?
Dark meat like thighs and drumsticks are preferred because they stay tender during braising, but you can use breasts if you prefer.
How do I thicken the sauce?
Sprinkle a bit of flour or cornstarch slurry into the sauce while simmering until it reaches your desired consistency.
One Pot Coq au Vin (French Chicken Stew)
Ingredients
- 4 bone-in skin-on chicken thighs
- 4 chicken drumsticks
- 4 strips of bacon or 100g pancetta diced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup pearl onions or substitute with diced shallots
- 2 medium carrots peeled and cut into chunks
- 8 ounces 225g mushrooms, halved
- 3 cloves garlic minced
- 1 ½ cups dry red wine e.g., Pinot Noir, Merlot
- 1 cup chicken stock
- 2 tablespoons all-purpose flour
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley for garnish
Instructions
Prep the Ingredients
- Rinse and pat dry the chicken pieces. Season both sides with salt and pepper.
- Peel and chop the vegetables as needed.
Sear the Chicken
- In a large Dutch oven or heavy-bottomed pot, heat olive oil and butter over medium heat.
- Sear the chicken pieces skin-side down until golden brown (about 5 minutes per side). Remove and set aside.
Cook the Bacon and Vegetables
- Add diced bacon or pancetta to the same pot. Cook until crispy, stirring occasionally.
- Add garlic, pearl onions, carrots, and mushrooms. Cook for 5–7 minutes until softened.
Deglaze the Pot
- Sprinkle the flour over the vegetables and bacon, stirring to coat. Cook for 1 minute.
- Slowly pour in the red wine, scraping the bottom of the pot to release browned bits.
Simmer the Dish
- Add chicken stock, thyme, and bay leaves to the pot. Stir well.
- Return the chicken to the pot, submerging it in the liquid. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 30–40 minutes, or until the chicken is tender and fully cooked.
Finish and Serve
- Taste the sauce and adjust the seasoning with salt and pepper as needed.
- Garnish with freshly chopped parsley and serve hot with mashed potatoes, crusty bread, or egg noodles.