Coq au Vin is undoubtedly one of the most quintessentially French dishes, boasting a beautiful array of colour, flavours and ingredients. But does the thought of spending over 4 hours cooking just the one dish completely put you off setting foot in the kitchen?
All of us lead such busy lives that sometimes it can be difficult to find the time to cook a beautiful French meal for our families to enjoy.
What if we told you that we’ve found a super easy, full-of-flavour Coq au Vin dish that only takes 45 minutes to prepare and uses just one pan?
Simone Pérèle’s Easy French Recipes
We have searched the globe for easy, delicious French recipes that will WOW your guests, and require minimum fuss.
This week, we’ve discovered this delectable Coq au Vin recipe from Half Baked Harvest. It’s so easy to follow and only uses one pan to save you washing up!
Coq au Vin
Cook time: 45 mins
This dish is served with beautiful mashed potatoes, we suggest adding a lovely Harvest Side Salad for extra colour!
Coq au Vin
4 slices thick cut bacon, chopped
4 tablespoons olive oil, divided
Salt and pepper to taste
1 sweet onion, diced
4 cloves garlic, minced or grated
2 cups button mushrooms, sliced
1 small sweet potato, chopped into 1cm pieces (peeled if desired)
2 medium size carrots, chopped into 1cm pieces
2 tablespoons tomato paste
700g boneless chicken tenders or small chicken breasts (may sub in thighs if desired)
2 cups red wine, plus more if needed
2 cups chicken broth
4 sprigs fresh thyme
2 bay leaves
1/2 cup fresh parsley, chopped
4 large potatoes, peeled and quartered
4 cloves garlic, peeled
8 tablespoons unsalted butter, browned
8 leaves fresh sage, chopped
3/4 cup heavy cream
In a large pot of cold water, bring the potatoes and garlic to a boil. Salt the water and cook until the potatoes are tender, about 20-30 minutes.
Meanwhile, heat a large skillet or brazier with high sides over medium-high heat and cook bacon until crispy. Add another drizzle of oil if needed and then add the onion, garlic, carrots and sweet potatoes.
Cook the veggies, stirring often until soft and lightly caramelized, about 5 minutes. Stir in the tomato paste and then move the veggies to the outside of the pan to make room for the chicken.
Add a drizzle of oil to the pan if needed. Season the chicken with salt and pepper. Place the chicken in the hot pan and sear on both sides until browned – about 4-8 minutes per side, depending on how thick your chicken is. Toss in the sliced mushrooms and cook another minute or two.
Slowly pour in the red wine and chicken broth. Add the bay leaves and thyme and season with salt + pepper. Gently stir everything to combine and then bring the sauce to a boil, reduce the heat to medium and simmer for about 10 minutes or until the sauce has reduced by about 1/3.
By this time, the potatoes should be just about ready to be drained. Drain the potatoes and return them to the pot and mash over low heat, adding the cream and 2 teaspoons salt.
In a skillet or small sauce pot, melt the butter and chopped sage over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan and pour the browned sage butter into the warm mashed potatoes. Taste and season with salt and pepper if desired.
To serve, remove the bay leaves and thyme from the Coq au Vin. Plate the mashed potatoes and serve the chicken on the side, and then ladle the sauce + veggies over the chicken. Sprinkle with fresh parsley.
Try adding even more French flair to this dish by investing in some beautiful French-themed crockery! We love these picks from Provincial Living:
This recipe can be made in advance, covered and simmered over low heat on the stove or in a 140C oven until ready to serve – keep in mind that you will need to add a little more chicken broth or wine to keep the sauce from getting too thick. If you choose to do this, it is recommended that you use chicken thighs to avoid dry chicken.
If you have a stand mixer, you can mash the potatoes the super easy way by simply adding the hot potatoes to your mixer and using the paddle attachment to mash the potatoes. Simple!
We’d love to know what you think of this recipe – let us know how you went in the comments below or on our Facebook page.