Skillet Coq Au Vin

In honor of National Coq Au Vin Day (yup, that’s today), I’m sharing my recipe for a quicker version of this French classic–I call it Skillet Coq Au Vin. You don’t need hours of cooking time, several pots and pans, the use of both the stove top and the oven. For this recipe, all you need is one large, deep skillet and a little more than an hour of your time. A dish that once was reserved only for weekend cooking can now be made on any night of the week! Très bien!!!

Begin by cooking 2 slices of bacon (make that 3 slices if you are like me and can’t stop yourself from nibbling). Set bacon aside. Do not drain bacon fat!!!

In the same skillet, add the chicken breasts, sprinkle with salt and pepper and cook in the bacon fat until done. Cover the skillet as the chicken is cooking–this keeps the chicken moist and your cooktop clean… When chicken is cooked thoroughly, remove from skillet and set aside.

Add the butter to the skillet and saute mushrooms, carrots, pearl onions and garlic. Cook for 10 minutes, stirring constantly.

Add the red wine, the chicken stock and the tomato paste to the vegetable medley. Bring to a boil. Add chicken breasts back to skillet along with the cooked bacon and the sprigs of fresh thyme. Cover and cook on low heat for at least 45 minutes. Flip chicken half way through. In keeping with tradition, serve over egg noodles. Pour yourself a glass of that red wine and enjoy dinner!!

Ingredients:

2 slices bacon
1 chicken breast, split (no bones or skin)
Dash of salt & pepper
1 tbsp butter
1 package button mushrooms, quartered
4 carrots, cut in half then quartered
12 pearl onions, peeled
3 whole garlic cloves, peeled
1½ cups full-bodied red wine (I use Cabernet)
½ cup chicken stock
1 tbsp tomato paste
3 sprigs fresh thyme
1 package egg noodles (if desired)

Serves 2 healthy sized portions

Tips for Success

• Pick a deep skillet with a lid. Everything happens in one pan, so you want plenty of room for the wine, stock and vegetables. A heavy skillet holds the heat evenly.
• Pat the chicken dry. Dry chicken browns much better in the bacon fat than chicken straight from the package.
• Check the temperature. Chicken is safely cooked when an instant read thermometer in the thickest part reads 165 degrees F.
• Scrape up the good bits. When the wine goes into the skillet, use a wooden spoon to loosen all the browned bits stuck to the bottom. They melt into the sauce and add so much flavor.
• Keep the heat low. Once everything is back in the skillet, a gentle simmer keeps the chicken tender instead of tough.

Ingredient Swaps and Variations

Traditional coq au vin uses bone in chicken pieces, and you can absolutely use boneless chicken thighs here if you prefer dark meat. They stay extra juicy during the long simmer. Cremini mushrooms are a nice switch from button mushrooms. If you cannot find pearl onions, frozen ones work well and they come already peeled, which saves you a step. Any dry, full bodied red wine you would enjoy drinking will do. If you need to skip the wine entirely, use extra chicken stock with a splash of red wine vinegar, though the flavor will not be quite as rich.

How to Serve It

Egg noodles are the classic choice and they soak up the sauce beautifully. Mashed potatoes or a crusty baguette are just as good if you want something different. A simple green salad with a light vinaigrette balances out the richness of the dish, and some steamed green beans make a lovely side too.

Make Ahead and Storage

Coq au vin is one of those dishes that only gets better as it sits. Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping the noodles separate. Reheat gently in a covered skillet over medium low heat until the chicken is hot all the way through, adding a splash of stock if the sauce looks too thick. You can freeze the chicken and sauce for up to 3 months.

Frequently Asked Questions

Can I double this recipe?

Yes, but you may need two skillets or to brown the chicken in batches so the pan is not overcrowded. Overcrowded chicken steams instead of browning.

Does all the alcohol cook off?

Most of it cooks away during the long simmer, but a small amount can remain. Keep that in mind if you are serving anyone who avoids alcohol completely.

Mandy

Skillet Coq Au Vin

A quicker, one skillet version of the French classic with chicken, bacon, mushrooms, carrots and pearl onions simmered in red wine.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 2 servings

Course: Main Course

Cuisine: French

Ingredients Method Notes

Ingredients

  

• 2 slices bacon
• 1 chicken breast split, boneless and skinless
• salt and pepper a dash of each
• 1 tbsp butter
• 1 package button mushrooms quartered
• 4 carrots cut in half then quartered
• 12 pearl onions peeled
• 3 whole garlic cloves peeled
• 1 1/2 cups full bodied red wine such as Cabernet
• 1/2 cup chicken stock
• 1 tbsp tomato paste
• 3 sprigs fresh thyme
• 1 package egg noodles optional, for serving

Method

 

1. In a large, deep skillet, cook the bacon until crisp. Set the bacon aside and leave the fat in the skillet.
2. Add the chicken breast halves to the skillet and sprinkle with salt and pepper. Cover and cook in the bacon fat until the chicken is cooked through, then remove and set aside.
3. Add the butter to the skillet along with the mushrooms, carrots, pearl onions and garlic. Cook for 10 minutes, stirring constantly.
4. Stir in the red wine, chicken stock and tomato paste and bring to a boil.
5. Return the chicken to the skillet along with the cooked bacon and the thyme sprigs.
6. Cover and cook on low heat for at least 45 minutes, flipping the chicken halfway through.
7. Serve over cooked egg noodles.

Notes

Makes 2 healthy sized portions. Chicken is done when it reaches 165 degrees F in the thickest part.