Coq au Vin is one of those classic French dishes that has been loved for generations. Traditionally, it’s a slow-cooked stew made with chicken, red wine, and aromatic vegetables. It’s rich, hearty, and deeply comforting, but it can also be quite time-consuming. This weeknight edition simplifies the process without sacrificing the delicious flavors that make Coq au Vin a French favorite. With just one pot and a little over an hour, you can enjoy this luxurious dish in the comfort of your own home.

Ingredients You’ll Need:

• 4 bone-in, skin-on chicken thighs (you can use bone-in breasts if preferred)
• 1/2 lb bacon or pancetta, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 1 cup button mushrooms, sliced
• 2 cups red wine (preferably Burgundy or any dry red wine)
• 1 cup chicken broth
• 2 tablespoons tomato paste
• 1 tablespoon flour
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish
• Crusty bread for serving

Step 1: Brown the Chicken and Bacon

Start by heating the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. While the pot is heating, season the chicken thighs with salt and pepper. Once the oil is hot, add the chicken, skin-side down, and brown the chicken for about 5-7 minutes on each side, until it is golden and crispy. Remove the chicken from the pot and set it aside.

In the same pot, add the diced bacon or pancetta. Cook for 3-4 minutes until the bacon becomes crispy and releases its fat. Remove the bacon from the pot and set it aside with the chicken. This step creates a flavor-packed base for the sauce and adds richness to the dish.

Step 2: Sauté the Vegetables

In the same pot, add the chopped onion and carrots. Sauté for about 5 minutes, stirring occasionally, until the onions are softened and the carrots begin to develop some color. Add the garlic and cook for an additional 1-2 minutes, until fragrant. This helps to build the foundation of flavor for the dish.

Stir in the sliced mushrooms and cook for another 3 minutes, allowing them to soften and release their moisture. The mushrooms will absorb all the flavors from the bacon and vegetables, adding depth to the sauce.

Step 3: Add the Liquids and Simmer

Once the vegetables are softened, stir in the tomato paste and cook for 1-2 minutes to deepen its flavor. Then, pour in the red wine and chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pot—this is where all the flavor is concentrated.

Add the thyme, bay leaves, and the cooked chicken and bacon back into the pot. Stir everything together, making sure the chicken is submerged in the sauce. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for 45-50 minutes, or until the chicken is fully cooked and tender, and the sauce has thickened slightly.

Pro Tip: If you want a thicker sauce, you can mash some of the vegetables with a spoon or fork after simmering, which will help thicken the liquid.

Step 4: Thicken the Sauce (Optional)

If you like a thicker sauce, take a small bowl and mix 1 tablespoon of flour with a little bit of the liquid from the pot to create a slurry. Stir this mixture back into the pot and cook for an additional 5 minutes, allowing the sauce to thicken.

This step will give the Coq au Vin a velvety texture, making it perfect for mopping up with crusty bread.

Step 5: Finish and Serve

Once the chicken is tender and the sauce has thickened, remove the pot from the heat. Discard the bay leaves and adjust the seasoning with salt and pepper, to taste.

Serve the Coq au Vin hot, garnished with fresh parsley for a pop of color. Pair it with crusty bread or mashed potatoes to soak up all the rich sauce.

This hearty Coq au Vin is the perfect comforting dish for a weeknight, but it’s rich and flavorful enough to serve at a special dinner. The combination of tender chicken, smoky bacon, earthy mushrooms, and red wine creates a dish that’s both indulgent and satisfying.

Why This Recipe Works

What makes this Coq au Vin recipe so perfect for a weeknight is the simplicity. Traditional Coq au Vin often involves marinating the chicken and slow-cooking the dish for hours. This version cuts out the wait time but still delivers on flavor. The key here is using bone-in chicken thighs, which stay moist and tender during the cooking process, and adding a good-quality red wine to create the depth of flavor you’d expect from a long-simmered dish.

By browning the chicken and bacon first, you’re building a rich base for the sauce. The wine and broth form the perfect foundation for the chicken, while the vegetables provide texture and layers of flavor. The result is a Coq au Vin that tastes like it’s been simmering all day but comes together in under an hour.

Make-Ahead Tips

If you want to make this dish ahead of time, it actually gets better after sitting for a few hours. You can make the Coq au Vin up to 2 days in advance and store it in the fridge. When ready to serve, simply reheat on the stove over low heat, adding a splash of broth if necessary to loosen the sauce.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. This dish also freezes well, so feel free to make a double batch and freeze it for a future meal.

Serving Suggestions

This hearty dish is perfect on its own, but it pairs wonderfully with:

• Crusty bread: Ideal for soaking up the flavorful sauce.
• Mashed potatoes: The creamy potatoes balance the rich sauce and provide a perfect side.
• Roasted vegetables: Simple roasted potatoes or green beans make for a light, healthy accompaniment.
• Wine pairing: A glass of red wine, preferably a medium-bodied wine like Pinot Noir or Merlot, complements the flavors beautifully.

Coq au Vin is a classic dish that never goes out of style, and this weeknight version makes it more accessible without losing any of its authenticity. It’s perfect for a family dinner, a casual dinner party, or any time you want a comforting, hearty meal.