30-Minute Coq au Vins

Mastering the Art of Coq au Vin: A 30-Minute Chicken Recipe

One afternoon, a craving for Coq au Vin (chicken stewed in wine) hit me out of nowhere. I didn't have time to luxuriate over dinner preparations, but I happened to have ingredients that would pass for a classic Coq au Vin -- chicken thighs, dried porcini mushrooms, a red onion, pancetta and red wine.

Is it the French name that makes people, including me, think the dish is going to break their back? It won't. Though some time is usually taken to do things like blanch the bacon, skim the fat, and reduce the sauce, I pushed things a bit. In just over thirty minutes, dinner was served. Much of that 30 minutes is when the dish is simmering, so you can set the table, start a load of laundry, read a New Yorker article, or just stare into space.

Imagine: Coq au Vin could be your new weeknight go-to meal

It is possible to make this dish with any part of the chicken; I like the thighs because they are succulent and nestle into a pot nicely. If you have fresh mushrooms and want to make a very traditional version of the dish, add them to the sauce before reducing, just as is written for the dried mushrooms. Pearl onions are what you'll usually find in Coq au Vin, but they require a few extra steps, so for something equally tasty and not nearly as laborious, use any larger onion, or even a few shallots.

Coq au Vin, a timeless French dish that translates to "chicken in wine," has been a celebrated part of French cuisine for centuries. Traditionally slow-cooked with rich flavors and served as a hearty, comforting meal, the dish typically involves simmering chicken in red wine, with mushrooms, onions, garlic, and herbs. However, the idea of slow-cooking for hours on end might not always align with our busy schedules.

What if you could enjoy this elegant, flavorful dish in just 30 minutes, without compromising on the deep, savory flavors that make it a classic?

This 30-minute Coq au Vin chicken recipe brings the essence of the original dish into a quicker, more convenient version -- perfect for those who crave gourmet flavors but need a time-efficient meal.

Why Coq au Vin?

Coq au Vin has a long history in French cooking, originating from the Burgundy region, where local farmers traditionally cooked tougher roosters with wine to tenderize the meat. Over time, this rustic, flavorful dish gained widespread popularity across France and beyond. The beauty of Coq au Vin lies in its simplicity: a handful of ingredients, primarily chicken, wine, vegetables, and herbs, create an incredibly rich and satisfying meal.

What makes Coq au Vin even more special is how the wine -- typically a robust red like Burgundy or Pinot Noir -- infuses the chicken with depth and complexity. The rich flavors from the wine blend perfectly with the aromatics and create a deliciously savory sauce that coats the chicken and vegetables.

The 30-Minute Coq au Vin Recipe: A Quick and Easy Classic

This 30-minute Coq au Vin recipe takes the spirit of the traditional dish and condenses it into a meal that can be prepared on any weeknight. It simplifies the process while keeping the heart of the dish intact: tender chicken in a flavorful, wine-based sauce. Here's how you can make it:

30-Minute Coq Au Vin Recipe

    Prep Time: 10 minutes

    Cook time: 20 minutes

    Yield: Serves 6-8

30-Minute Coq Au Vin Recipe Ingredients

6-8 large chicken thighs (about 3 pounds), skin on

Kosher salt

Freshly ground black pepper

3/4 cup (about 1 ounce) dried wild mushrooms

1/2 cup (about 4 ounces) 1/2-inch cubes pancetta or bacon

1 large onion chopped into 1/2-inch pieces

2 medium carrots, cut into large bite-size pieces

5 large cloves garlic, peeled and gently smashed

2 tablespoons tomato paste

3 cups dry, fruity red wine (zinfandel, burgundy)

1 cup chicken stock

2 bay leaves

4 whole sprigs fresh thyme

6-8 whole sprigs fresh parsley, to garnish

30-Minute Coq Au Vin Recipe Directions

    Lightly sprinkle the chicken on all sides with salt and pepper. Set aside.

    Place the dried mushrooms in a small bowl and pour enough boiling water over to just cover.

    Over medium heat in a 4-6 quart (large enough to accommodate the chicken) deep skillet or Dutch oven with a lid, brown the pancetta, about 5-7 minutes. Add the onions and cook another minute, until onions begin to soften. Turn the heat up to medium-high, add the chicken, skin side down, and cook, turning the pieces as they brown on each side, about 10 minutes total. Drain off any excess fat.

    Add the carrots, crushed garlic, tomato paste, wine, chicken stock, bay leaves, and thyme. Lower the heat, so that the liquid just barely simmers. Cover and cook about 20 minutes, or until chicken is cooked through and an instant-read thermometer reads 160 F.

    Remove the chicken pieces to a platter. Skim any excess fat off the top of the liquid. Remove the mushrooms from their liquid and add them to the pot. Pour the mushroom liquid through a fine sieve or cheesecloth into the pot. Turn the heat up to boil the mixture and cook until the sauce is reduced by a third to a half, depending on how much time you have. Remove the bay leaves and thyme.

    A few minutes before serving, put the chicken pieces back into the sauce to re-heat. Serve each chicken thigh topped with a ladleful of sauce, garnished with chopped parsley leaves and/or a whole parsley sprig. A crusty piece of bread is a nice way to soak up the sauce.

Why This Recipe Works

This 30-minute Coq au Vin recipe is a streamlined version of the classic dish, without sacrificing any of the rich flavors that make it a French favorite. The key to success lies in the balance of the red wine, stock, and seasonings, which create a savory sauce that infuses the chicken with flavor. By using skin-on chicken thighs, you ensure that the chicken remains juicy and tender, while the mushrooms and vegetables add complexity and texture to the dish.

The recipe's simplicity is also its strength. You're able to enjoy a gourmet dish in just half an hour, making it perfect for busy evenings when you crave something more substantial but don't have time for long cooking times. The dish can easily be paired with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.

Tips for Success

    Wine Choice

    While Pinot Noir is a traditional choice for Coq au Vin, any dry red wine will work. Choose one you enjoy drinking, as its flavors will be prominent in the sauce.

    Chicken Alternatives

    If you prefer, you can substitute the chicken thighs with chicken breasts, though thighs are more forgiving and tender when cooked quickly.

    Make Ahead

    This dish is even better the next day, so feel free to make it ahead of time and reheat. The flavors will deepen and meld overnight.

    Vegetable Variations

    Feel free to swap out carrots or mushrooms for other vegetables like pearl onions or parsnips. The beauty of this recipe lies in its versatility.

Coq au Vin doesn't need to be a long, labor-intensive process. With this 30-minute recipe, you can enjoy the rich, comforting flavors of this French classic without the hours of preparation. The combination of seared chicken, savory vegetables, and a wine-based sauce creates a gourmet dish that's perfect for any weeknight dinner or special occasion. Serve it with your favorite side, and you've got a meal that's sure to impress. Try this 30-minute Coq au Vin chicken recipe tonight, and experience the magic of French cuisine in a fraction of the time.

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30-Minute Coq au Vin Chicken Recipe | Quick & Easy French Dish

Make a delicious and flavorful Coq au Vin in just 30 minutes. This quick and easy recipe delivers all the rich, savory flavors of the classic French dish with tender chicken, wine, and vegetables.

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