Weeknight Coq au Vin

  • Author: Kate Jackson
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: French


This recipe is a streamlined version of the classic coq au vin, for when you are dying for coq au vin but only have 30 minutes to cook dinner!


  • 4 slices of thick cut bacon, chopped into bite-sized pieces
  • 4 medium size boneless skinless chicken breast halves
  • 1/2 cup flour seasoned with a little salt and pepper
  • 4 carrots, peel and cut into long slices
  • 3/4 cup chicken broth
  • 3/4 cup red wine
  • 1 teaspoon dried thyme
  • 8 ounces pappardelle, fettuccine or other flat pasta, cooked and drained
  • Fresh chopped parsley


  1. Cook bacon in a large heavy skillet over medium high heat until crisp. Remove to a paper towel lined plate with a slotted spoon, leaving the drippings in the pan.
  2. Dredge chicken in the seasoned flour and place in skillet. Cook for 4 minutes on each side until cooked through and golden. Remove to a plate.
  3. Carefully pour broth and wine into skillet. Stir in thyme and add carrots. Simmer over medium heat until carrots are cooked and sauce is slightly reduced, about 10 minutes.
  4. Return chicken to skillet and simmer until chicken is warm and covered in sauce, about 2-3 minutes.
  5. Serve garnished with reserved bacon and chopped parsley on a bed of pasta.