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Easy Coq Au Vin

This recipe presents a simplified yet flavorful take on Coq Au Vin, featuring boneless, skinless chicken simmered in a rich red wine and chicken stock sauce with onions and garlic. It's a quick method to achieve a classic French-inspired dish, perfect for a hearty and comforting meal with minimal fuss, ready in under an hour.
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Total Time 45 minutes
Course lunch/dinner
Cuisine French
Servings 8 people
Calories 4545 kcal

Equipment

  • 1 Large Dutch Oven or Pot For browning chicken and simmering the stew.
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Whisk For smooth sauce thickening.
  • 1 Measuring Cups and Spoons

Ingredients
  

Main

  • 1 tablespoon canola oil
  • 2 garlic cloves pressed or chopped
  • 4 lbs boneless skinless chicken cut into pieces
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups red wine
  • 1 1/2 cups chicken stock
  • 1 onion
  • 1 tablespoon cornstarch
  • 1/3 cup water

Instructions
 

  • Heat canola oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  • Add pressed or chopped garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
  • Season the chicken pieces generously with salt and black pepper.
  • Add the chicken to the pot in batches, if necessary, to avoid overcrowding, and brown well on all sides. Remove chicken and set aside.
  • Deglaze the pot with red wine, scraping up any browned bits from the bottom.
  • Add chicken stock and the diced onion to the pot, bringing the mixture to a simmer.
  • Return the browned chicken pieces to the pot, ensuring they are mostly submerged in the liquid. Reduce heat to medium-low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
  • In a small bowl, whisk together the cornstarch and water until a smooth slurry forms.
  • Gradually whisk the cornstarch slurry into the simmering sauce in the pot. Stir continuously until the sauce thickens to your desired consistency, about 2-3 minutes.
  • Taste and adjust seasoning if needed. Serve hot, optionally garnished with fresh herbs.

Notes

While this is an 'easy' Coq Au Vin, a good sear on the chicken is paramount for flavor development; don't overcrowd the pot. Deglazing the pot with the red wine after browning will capture all those delicious fond bits. For a richer, more traditional flavor profile, consider adding lardons (bacon bits) and mushrooms sautéed before the chicken. Ensure your cornstarch slurry is lump-free before adding to the simmering sauce to achieve a silky consistency. Taste and adjust seasoning before serving; a splash of fresh parsley at the end adds vibrancy.