This Quick Coq au Vin recipe is really fabulous served with rice. I love being able to fix this gourmet dish in 30 minutes and still have it turn out so delicious. To reduce fat, I use chicken tenderloin pieces or skinless chicken breasts. —Judy VanCoetsem, Cortland, New York
In a shallow dish, combine flour, thyme and 1/2 teaspoon salt. Dip chicken in flour mixture to coat both sides; shake off excess.
In a Dutch oven or high-sided skillet, heat oil over medium-high heat. Cook chicken until golden brown, 3-4 minutes per side. Remove from pan; keep warm.
In same pan, cook mushrooms, carrots, bacon, tomato paste and remaining 1/2 teaspoon salt for 2 minutes. Add broth and wine; bring to a boil. Return chicken to pan; reduce heat. Cook until chicken reaches 170° and carrots are just tender, 8-10 minutes. If desired, top with chopped fresh thyme.
Quick Coq au Vin Tips
What is traditionally served with quick coq au vin?
Coq au vin is traditionally served with a starchy side like potatoes, French bread, rice or pasta. You can also serve it with a veggie side dish.
What wine is best to use for this quick coq au vin recipe?
Any dry red wine will work. Think merlot, cabernet sauvignon and pinot noir. Learn about the different types of red wine to choose the best for you.
How long does this coq au vin last?
This coq au vin lasts for about three days when stored in an airtight container in the fridge. To use, heat in a covered saucepan and stir gently. Add extra broth if needed. If you'd like to enjoy this dish for even longer, you can freeze it in an airtight freezer container.
Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor, and Alicia Rooker, Taste of Home Recipe Editor and Tester
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