Easy Coq au vin is a great dish to make for guests! Chicken thighs are browned and then braised in red wine sauce with herbs and shallots.

Serve this Coq Au Vin with buttered potatoes or buttery egg noodles sprinkled with parsley! It makes a beautiful dish that is so quick to make you can even make it on a weeknight.

Easy Coq au vin

This dish perfectly sums up everything I love about the french cuisine. It’s easy to make but feels very opulent and bombastic when you serve it. Let’s cook Coq au vin!

1. Dice the bacon; crush garlic and remove the skin – leave it in one piece, peel and quarter the shallots, cut the celery and carrots into chunky pieces.

2. Clean the chicken legs and separate thighs and drumsticks. Cut around the bone close to the foot to allow it to cook faster. Season with salt and pepper. Preheat the oven to 200°C.

chopped(skaliert)fried vegetables(skaliert)

3. Fry in a large roasting dish until brown on all sides. Remove from pan and set aside. Add the vegetables, thyme and bacon to the pan and fry for 5 minutes.

back together(skaliert)

4. Add tomato paste, mix and put the chicken back in. Add the wine and bring to a simmer. Season with salt and pepper again. Transfer to the oven for 40 Minutes.

5. In the meantime, cut the mushrooms and bell pepper into chunky pieces. Fry them in a very hot pan, allow them to get good color and add parsley, salt, and pepper.

fresh from the oven(skaliert)

6. Once the chicken is ready, serve the chicken with the vegetables from the roasting dish and the frying pan. Serve with buttered potatoes, Easy German Spaetzle, or buttery noodles. A salad would be making a great addition to this dish, too.

My Coq au Vin is easy and quick enough to make on a weeknight but also great for guests!

Servings: 4

Easy Coq au vin Recipe

Easy Coq au vin is a great dish to make for guests! Chicken thighs are browned and then braised in red wine sauce with herbs and shallots.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Author: Julia

Ingredients

  • 6 chicken thigs
  • 5 shallots
  • 3 cloves garlic
  • 2 slices thick of bacon
  • 2 thyme sprigs
  • 2 carrots
  • 2 celery stalks
  • 2 tbsp tomato paste
  • 3 cups red wine, 750 ml
  • 3 cups sliced mushrooms, 220 g
  • 1 red bell pepper
  • 1 tbsp spoon of chopped parsley
  • Olive oil to fry
  • Salt and Pepper

Instructions

  • Dice the bacon; crush garlic and remove the skin - leave it in one piece, peel and quarter the shallots, cut the celery and carrots into chunky pieces.
  • Clean the chicken legs and separate thighs and drumsticks. Cut around the bone close to the foot to allow it to cook faster. Season with salt and pepper. Preheat the oven to 200°C.
  • Fry in a large roasting dish until brown on all sides. Remove from pan and set aside. Add the vegetables, thyme and bacon to the pan and fry for 5 minutes.
  • Add tomato paste, mix and put the chicken back in. Add the wine and bring to a simmer. Season with salt and pepper again. Transfer to the oven for 40 Minutes.
  • In the meantime, cut the bell pepper into chunky pieces. Fry the bell pepper and the sliced mushrooms in a very hot pan, allow them to get good color and season with parsley, salt, and pepper.
  • Once the chicken is ready, serve the chicken with the vegetables from the roasting dish and the frying pan. Serve with the baguette.
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