This is a perfect, cozy dish for March when the winter temperatures are still lingering and spring hasn’t made its arrival yet. Every year I remember that March is still quite cold, and warming dinners like this 30 minute Coq au Vin are very much welcome.
Coq au vin is a classic French dinner of chicken and vegetables braised slowly in red wine, and it’s delicious. This version is speedy, without sacrificing flavor, and is much lighter than the traditional method. It’s the sort of recipe that tastes like you’ve been cooking all day, but comes together quickly. No one will ever guess.
“WHAT ELSE CAN I USE?”
- I love dark meat chicken but if you are one of those people that does not, swap in chicken breasts. They will be done a few minutes prior to the thighs, so adjust cooking time by 5-10 minutes.
- Vegetable or chicken stock can be used in here interchangeably.
- I always keep parmesan rinds in my freezer once a wedge is finished for dishes like this, but if you don’t have one then you can add a chunk of parmesan or simply leave it out.
This easy, impressive dish makes a perfect dish for a dinner party (when we are all doing that again!) but is easy enough for any weeknight. Enjoy!
30 Minute Coq au Vin (Chicken + Mushrooms Braised in Red Wine)
- dutch oven
- 8 boneless, skinless chicken thighs
- 2 tsp olive oil
- 1 medium onion, diced
- 4 garlic cloves, peeled and smashed
- 2 celery ribs, diced
- 4 Portabello mushroom caps, cleaned and cut into 1 inch dice
- 1 cup Gluten Free flour blend or All Purpose
- 1 1/2 cups dry red wine
- 1/2 cup vegetable or chicken stock
- 1 14.5 oz can tomato puree
- 1 rind of Parmesan cheese
- 3 fresh basil leaves, chopped for garnish
- Kosher salt, to taste
- Freshly cracked pepper, to taste
- Heat oven to 300 degrees F.
- Heat 1 teaspoon of olive oil over medium-high heat in a Dutch oven or stockpot.
- Season the chicken liberally with salt and pepper.
- When oil is hot, dredge each piece of chicken in the flour, shaking off excess.
- Work in batches, likely 4 thighs at a time, and pan fry for 5 minutes each side until golden.
- Remove chicken and set aside.
- In the same pan, add the additional teaspoon of olive oil, then the onion, garlic, mushroom, and celery along with a large pinch of salt.
- Cook for 5-7 minutes until soft and translucent.
- Add the wine, scraping up the bottom of the pan and cook for 2-3 minutes more.
- Add the stock, tomato puree, and parmesan rind if using.
- Nestle in the chicken thighs, covering with the liquid, and bring to a simmer.
- Cover and cook for 20-25 minutes in the oven until the chicken is fully cooked through.
- Remove from the oven and serve chicken along with the sauce and top with the fresh parsley.