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One Pot Coq au Vin

One Pot Coq au Vin (French Chicken Stew)

One Pot Coq au Vin is a simplified take on a French classic, featuring tender chicken, smoky bacon, hearty vegetables, and a rich wine-infused sauce.
This dish is perfect for cozy dinners or impressing guests without the hassle of multiple pots and pans.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine French
Servings 4 Servings
Calories 450 kcal

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.
Keyword One Pot Coq au Vin