My first coq au vin recipe was back in November 2014. I was still living at home with my family in Colorado. Being one of 8 kids (well actually there were just seven of us back then), some of my siblings and cousins were already arriving for Thanksgiving. Most of them coming in a little early to enjoy the early snowfall we had that season. It was a special year, a very cozy holiday season with a lot of snowfall. I remember being in a hurry to create dinner and needing something I could get done in an hour or so. I came across coq au vin and somehow, even though the traditional recipe takes hours of simmering time, I decided it sounded yummy and like something everyone could enjoy. There were pre-cooked chicken tenders in the fridge, so I used those, which greatly shortened up the recipe. It turned out so great. My brother Brendan said it might be his new favorite dinner! Ever since then, I’ve made many variations on the recipe. I’ve done coq au vin meatballs, coq au vin in the instant pot, and today, another quick-cooking chicken in a red wine sauce inspired by the French recipe. Traditionally this would require hours of simmer time and a lot more prep work, but I really simplified the process. I also used prosciutto instead of traditional bacon or pancetta.
Here are the details
Step 1: season the chicken Before you begin cooking, you should season and flour the chicken. Start with salt and pepper. Then take the chicken and toss them in flour to fully coat. The flour on the chicken creates a coating that allows the sauce to really stick and creates a nice crispy coating. Step 2: cook the prosciutto and sear the chicken Find a big skillet with sides, or use a dutch oven, I always use cast iron. Cook the prosciutto until extra crispy, pull it out of the pan, and set aside. Add a sliver of olive oil and pan-sear the chicken until the crust is golden. Now add butter and allow it to brown around the chicken. Take the chicken out of the skillet. I usually put it on the same plate as the prosciutto. Step 3: make the wine sauce Add the remaining butter and vegetables-onion, shallots, garlic, carrots, and all those mushrooms. Get everything golden and caramelized to create a nice depth of flavor. Then stir in the tomato paste and let that cook for a minute or two. Pour in lots of red wine. I like pinot noir or cabernet sauvignon along with your favorite chicken broth. I love to use chicken bone broth for added protein instead of regular broth. Let the wine simmer on medium heat and reduce a little, then slide the chicken pieces right in. Cook another few minutes, until the sauce is reduced down to your liking. Add the prosciutto to the top, then finish with fresh thyme. It’s going to look delish and smell even better. My favorite way to serve this is over a creamy mashed potato, or egg noodles very delicious. Then just add some fresh bread and a salad – so yummy! I can’t wait to make this for my family soon. Everyone is coming in for Thanksgiving and then again for Christmas. This will be great for feeding the family! Looking for other simple dinners? Here are my favorites: Crockpot Thai Short Ribs with Coconut Rice Baked Chipotle Cheddar Sweet Potato Chowder One Skillet Creamy Sun-Dried Tomato Chicken and Orzo Herby Buttered Balsamic Mushroom Ravioli Spicy Pesto Pasta Alla Vodka Smothered Chicken in Mushroom Wine Pan Sauce Lastly, if you make this One Hour One Pot Coq au Vin, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
