One pot Coq Au Vin

This has been on the back burner for a bit. I made it, loved it, took lots of pictures and then did nothing. I’m guilty of that sometimes. But today seems like a good day to revisit this recipe. It’s been rainy and a bit cooler than it has been lately, a great day for Coq Au Vin if you ask me. It sounds pretty fancy, no doubt people will be impressed when you say you made Coq Au Vin for dinner. Just don’t tell them how simple it really is, it just means “rooster with wine.”

When I made this, I consulted a handful of recipes, but I wasn’t happy with all of the complex steps. Some required it to sit overnight, all required more than one pan. I decided I could surely make this in just one pot, my Dutch oven.

You will need:

  • a cutting board and knife, for prepping your ingredients
  • a Dutch oven
  • a plate and a large bowl
  • spoon, whisk, and tongs

I think this is a respectable number of items to be washed following a nice dinner.

It will take some time to bring this together. There are a good number of steps, mostly just sauteing one thing at a time, but the steps and ingredients are all very simple.


  • 4-6 oz bacon, diced
  • one 4-5 lb chicken, divided into legs, thighs, breasts, and wings
  • salt and pepper
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2-3 medium carrots, cut at a diagonal into 1″ pieces
  • 8 oz mushrooms, sliced or quartered
  • 2 Tbl butter
  • 2 Tbl flour
  • 1/2 bottle dry red wine, preferably burgundy but any good drinkable dry red is fine
  • 2 cups chicken stock
  • several sprigs fresh thyme
  • 1 bay leaf
  • one 8 oz bag frozen pearl onions

I’ll spare you any lesson on breaking down a chicken, it’s not my strong suit.

Preheat oven to 325 degrees and adjust your rack to the lower 1/3 of the oven. Brown bacon in Dutch oven over medium heat until lightly crisp. Remove to large bowl, leaving the rendered fat in the Dutch oven.

Season chicken pieces with salt and pepper and place skin side down in Dutch oven. Work in batches, if necessary, so that you do not crowd the pan. When they have browned nicely, flip over. Once all sides are evenly brown, remove to plate.

Add diced onion, garlic, and carrots to Dutch oven and saute until onion is translucent, remove to bowl with bacon.

Add mushrooms to Dutch oven and cook until edges begin to brown, turn up the heat if necessary. Remove to bowl with the rest of the sauteed ingredients.

Finally, add butter and flour and cook together about one minute.

Add wine and chicken stock and cook for a minute or two, whisking roux into liquid and scraping all those good brown bits off the bottom of the pan. Turn off heat.

Return all your ingredients from the bowl to the Dutch oven, stir in pearl onions and add thyme. Nestle chicken pieces down into the stew you have made.

Place the lid on your Dutch oven and transfer it to the oven.

Two hours later you’ll have this deliciousness.

I recommend serving it over mashed potatoes. I also recommend skipping lunch so you’ll be good and hungry when this is ready. 🙂

Oh, and this is all I dirtied for this dish (not including the Dutch oven):

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