Can I use chicken thighs in this recipe?

You can! Just make sure they are boneless.

How do I know if the chicken is done?

The very best way to know that your chicken is done is with a meat thermometer. Stick it halfway into the thickest part of the chicken - it should read 165 degrees.

Doesn't Coq Au Vin include mushrooms?

You caught me! Yesssssss....but since mushrooms and I don't get along, I don't use 'em. But you can! Slice up a cup of fresh mushrooms and add them when you add the carrots.

Can this recipe be made ahead of time?

It can, mostly. You can do everything ahead except for the pasta - cook that at the last minute and reheat the chicken in its sauce slowly on the stove over medium heat.

Have a question that I didn't cover?

Pop your question in the Comments section under the recipe card and I will answer pronto!

Easy Coq Au Vin ~ A Streamlined Version Of The French Classic! ??

Name: Easy Coq Au Vin
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: French
Ingredients: 8 ounces pappardelle, fettuccine or other flat pasta; 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, peeled, quartered lengthwise and cut in half again; 1 cup chicken broth; 1 cup red wine; 1 teaspoon dried thyme; Fresh chopped parsley

Easy Coq Au Vin

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Here is a streamlined recipe for classic Coq Au Vin for when you are yearning for this chicken in red wine sauce but only have about a half hour to cook dinner. This easy Coq Au Vin is the answer!

Author: Kate Morgan Jackson
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: French

Ingredients

Scale

8 ounces pappardelle, fettuccine or other flat pasta
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, peeled, quartered lengthwise and cut in half again
1 cup chicken broth
1 cup red wine
1 teaspoon dried thyme
Fresh chopped parsley

Cook Mode Prevent your screen from going dark

Instructions

Cook the pasta according to package directions and drain.
While the pasta is cooking, 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.
Dredge chicken in the seasoned flour and place in skillet. Cook for 4 minutes on each side over medium high heat until cooked through and golden. Remove to a plate.
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.
Return chicken to skillet and simmer until chicken is warm and covered in sauce, about 2-3 minutes. Stir in bacon.
Divide pasta among plates and top with chicken and sauce. Sprinkle with some chopped parsley and serve!

Notes

- Chicken: We use boneless chicken breasts for this recipe but you can swap in boneless chicken thighs if you prefer.

- Red Wine: Burgundy is the traditional red wine used for Coq Au Vin, but you can swap in Pinot Noir or another dry red wine.

- Pasta: We love this chicken on a bed of long pasta like fettuccine or pappardelle but you can also serve it up with crusty bread instead.

Find it online: https://www.framedcooks.com/easy-coq-au-vin/