Easy Coq au Vin

Easy Coq au Vin

“I’m eager to try out some of the traditional French dishes I learned last year,” I said. “Is that okay?”

“Parisian Porterhouse?”

“No,” I said, shaking my head. He sounded like my dad. I wasn’t sure whether that was a good thing or not.

“How about the royalty of the beef world?” he tried again.

“What would that be?”

“Sir Loin.”

“Ha. How about coq au vin, chicken in wine?”

He drove into the parking lot. “Sounds good.” He was a good sport.

Easy Coq au Vin


5 thick slices bacon, roughly chopped

4 chicken breasts, cut into 4 pieces each

8 ounces sliced cremini mushrooms

20 whole baby carrots, cut in half

3 cloves garlic, peeled and minced

2 large sweet onions, chopped

2 cups red or white wine

2 cups chicken broth

2 sprigs fresh thyme


Cook the bacon in a large skillet until crisp. Transfer to a large plate but leave the bacon fat in the pan. Add the chicken to the pan and cook until it’s nicely browned all over, about 8 minutes total, stirring every couple of minutes. Transfer to the plate with the bacon. Sauté the mushrooms, carrots, garlic, and onions in the pan for 5 minutes. Pour the wine and broth into the pan and cook over high heat until it boils. Add thyme. Add the chicken and bacon, and simmer for 25 minutes. Remove thyme and serve. Serves 4.

Photo courtesy of Sarah Eichsen.