This quick and easy coq au vin recipe can be ready in about 40 minutes. It's great for when you want a quick, easy but tasty chicken recipe and is ideal winter comfort food!
Coq au vin is a great winter warmer of a recipe. It's one of those meals I love to cook slowly for a dinner party and make a really rich sauce. It makes a great meal for casual guests as nearly everyone seems to like it.
I love a delicious stew or casserole and coq au vin is one of my favourites. Anything that can be prepared in advance and doesn't need a lot of work just before it is served is good for me. It's a real comfort food meal too.
Easy enough to be a midweek meal!
Now, although coq au vin is a great dinner party recipe, it doesn't have to be just for special occasions. This easy coq au vin can be ready in less than an hour. It's might not quite match the slower cooked version, it is very very tasty and perfect for a weeknight dinner.
Chicken breast or chicken thighs?
Now, you may have noticed that I've used chicken breast in this coq au vin recipe. Normally I would advise using chicken thighs as they have a bit more flavour. They are also less likely to dry out.
However, as this coq au vin is a quick recipe, I think breast meat works too and the meat cooks a little more quickly as well. If you have more time and are making a slower cooked coq au vin, then definitely go for thighs, legs or a mixture.
How long will the leftovers keep in the fridge?
If you don't eat it all then this recipe is a great one for eating up the next day or the day after. The leftovers will keep well in the fridge for up to three days. Just reheat them thoroughly before serving. I usually reheat in the microwave until piping hot. Alternatively you can reheat in a saucepan.
Can you freeze the leftovers?
This coq au vin with chicken breasts freezes well and can be kept in the freezer for up to three months. Defrost in the fridge overnight and then reheat as explained above.
What can you serve with coq au vin?
As there is lots of sauce in this coq au vin I love to serve it with something that will soak it all up. Fresh crusty bread is great for wiping the plate at the end too! It's also delicious with mashed or jacket potatoes.
In fact, most potatoes are an ideal side dish with this. New potatoes, roast potatoes or even chips! I have to say, I often it serve with roast potatoes which I parboil, sprinkle with garlic salt and then roast in the oven in a little olive oil.
I also like to serve a few extra vegetables with it, especially green vegetables such as broccoli, kale or peas.
Quick and Easy Coq au Vin Recipe
- 4 strips bacon or lardons
- 4 chicken breasts leave whole or diced
- 1 onion finely diced
- 1 stick celery finely diced
- 2 cloves garlic crushed
- 1 carrot thinly sliced
- 10 mushrooms sliced
- 1 bay leaf
- 1 tsp dried thyme
- 250 ml red wine
- 100 ml chicken stock
- 1 tbsp cornflour
- Chop the bacon into pieces about 1cm wide. Fry the bacon in a large saucepan. Remove. Brown the chicken on all sides. Remove from the pan.
- Fry the onion and celery until soft. Add the garlic. Return the bacon and chicken and add the mushrooms, carrots, bay leaf and thyme.
- Add the wine and top up the pan with stock so all the vegetables and meat are covered. Heat up then simmer for 20 minutes.
- To thicken the sauce at the end mix the cornflour with a little cold stock or water to dissolve then add to the pan a little at a time and stir through. The sauce should thicken quite quickly and you may not need all of it.
- Serve with roasted, mashed or baked potatoes. I often serve broccoli on the side too for extra vegetables.
More Winter Warming Recipes
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