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30 Minute Coq au Vin (Chicken + Mushrooms Braised in Red Wine)
All of the comforting, savory goodness of the classic French chicken dish, Coq au vin, but in under 30 minutes.
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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Course
Dinner
Cuisine
French
Servings
4
people
Equipment
dutch oven
Ingredients
1x
2x
3x
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
Instructions
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.
Keyword
chicken
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